Pork Picadillo
Picadillo has been a staple in our household. I use beef most of the time when making it. If there are leftovers, I make empanada using it as stuffing. But, can you also make it with ground pork? Of the many ways you can utilize ground pork, pork picadillo is one of the easiest—and even,…
This post may contain affiliate links. Please read our disclosure policy.
Picadillo has been a staple in our household. I use beef most of the time when making it. If there are leftovers, I make empanada using it as stuffing. But, can you also make it with ground pork?
Of the many ways you can utilize ground pork, pork picadillo is one of the easiest—and even, perhaps, most delicious. After all, few dishes manage to evoke the same comfort and vibrance the way this dish does! With its uniquely Latin American and Filipino roots, pork picadillo breathes life into every kitchen with its assortment of ingredients. Like other dishes in Filipino cuisine, it’s a hodgepodge of elements that make this dish truly stand out.
You can’t go wrong with a classic like this one. Pork picadillo is a saucy, sweet, and savory delight for your taste buds. Many people in the Philippines refer to this dish as giniling—and they wouldn’t be wrong. The only difference is that the latter is a little saucier, whereas picadillo is fairly dry. Regardless, you’ll enjoy it either way. And if you’re a huge carnivore like I am, it’s all too easy to chow down on this treat—more so when you have extra rice available!
While many Filipino kitchens often switch it up between ground beef and ground pork, it’s the latter that graces our dish today as the main protein. Ground pork is a cheaper and more accessible option for many, but don’t worry; you’ll still get the same delicious result you’re after!
How do you eat pork picadillo?
With a timeless dish like this one, there are just so many ways Filipinos, and other people around the world, enjoy pork picadillo. In countries in Latin America, some enjoy their pork picadillo as taco fillings. Others wrap it in cabbage—not unlike our treatment of Korean barbecue. But really, the ways we all love pork picadillo are endless. Here are a few of my personal recommendations.
Have it for breakfast!
It’s the most important meal of the day—why not start if off the best way you know how? Your pork picadillo will make any morning bright and sunny with the classic Arroz a la Cubana. Like pork picadillo itself, this dish has Latin American origins. No dish says perfect bite quite like arroz a la cubana. With a sunny side up egg, your fried bananas, and, of course, your pork picadillo, you’re in for the perfect morning!
Stuff it in an empanada!
If you’re looking for a filling yet bite-sized treat, look no further. This pork empanada has everything you could possibly want and more! Here, generous servings of your pork picadillo are sandwiched between flaky, buttery empanada dough. Empanadas are a tasty appetizer, and with each bite more flavorful than the last it’s undeniably satisfying. Plus, if you’re using a food processor, it helps speed up your making the dough for the first time! It may take some work—but don’t all the best things in life? Your loved ones will definitely savor every bite of this pork picadillo-filled perfection.
Simple is the best.
And honestly, there’s no issue simply enjoying this dish with a cup of rice. Hearty and flavorful, pork picadillo and its numerous ingredients make it a standout dish of its own. Each spoonful of this meat and rice is sure to be a treat! So, what are you waiting for? Let’s make this plate of deliciousness today!
How to Cook Pork Picadillo
Making sure you’ve prepared all the ingredients for this dish is essential. Pork picadillo consists of a number of components, each with their own unique qualities that make your dish shine. It’s super important, then, that you ensure that you have them all ready before cooking! This includes dicing your carrots, potatoes, and tomatoes; mincing your garlic; and chopping your onions, too. Don’t forget to boil 6 eggs for your final touches later!
All settled? Let’s get that pork picadillo going! Heat some cooking oil in a pan before sautéing your garlic, tomatoes, and onions. When the latter softens, add ground pork and cook until the color turns light brown. Your patis and water go in next, both of which you’ll bring to a boil.
Add in your Knorr Pork Cube and tomato paste for this next step before covering the pan and letting it cook. For about 30 minutes, keep your pork picadillo on the lowest heat, ensuring that you cook your dish low and slow. You don’t want tough and chewy pork, after all!
Toss in ¾ cup of raisins and cook for 5 minutes longer. Then, add your potatoes, carrots, and green peas, before covering your pan once more. Cook your pork picadillo for the last 7 minutes before seasoning with ground black pepper and patis. Add your boiled eggs, then transfer your pork picadillo to a serving plate.
Make sure you’ve got your cups of rice ready; your fragrant and tasty pork picadillo is ready to be enjoyed! Share this dish with your family, and let us know what you think!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Pork Picadillo Recipe
Ingredients
Instructions
- Heat oil in a pan.
- Sauté garlic, onion, and tomato until the onion softens.
- Add ground pork. Cook until the color of the pork turns light brown.
- Add fish and sauce water. Let boil.
- Add Knorr Pork Cube and tomato paste. Cover the pan. Continue cooking for 30 minutes using the lowest heat setting of your stove.
- Add raisins. Cover the pan. Cook for 5 minutes.
- Add potatoes, carrots, and green peas. Cover and cook for 7 minutes.
- Season with ground black pepper and fish sauce.
- Add boiled eggs.
- Transfer to a serving plate. Serve with rice. Share and enjoy!
Video
Leave a Comment