"its name is derived from the Spanish word picar, which means “to mince”. It is usually prepared with ground beef, tomatoes, olives, and other ingredients that vary by region. The Latinos eat picadillo with rice or as a filling for tacos, and any pasties, like turnovers, for instance. On the other hand, the Philippines’ version of Picadillo is soupy, with ground meat (beef or pork) and potatoes or pear squash. Likewise, we have drier versions of it, ground meat. The drier versions usually have raisins, green peas, and carrots."
Noteschiffonade: cut into long, thin strips **fork-tender: cooked until tender enough to be pierced or cut easily with a fork.
When buying ground pork: Buy it frozen or fresh. If it’s frozen, always check for discoloration. Old meat turns greenish or gray in color. If it’s fresh, make sure it doesn’t have a nasty rotten smell.
Preparation Time10 min
Cooking Time45 min
Cooking MethodCasserole, Skillet
- 2 tablespoons cooking oil
- 1 medium onion minced
- 3 cloves garlic minced
- 500 grams ground pork
- 2 tablespoons fish sauce
- Black ground pepper
- 3 cups of water plus some as needed
- Salt for taste
- 4 medium potatoes peeled and diced
- 1/2 piece red or green bell pepper julienne (optional)
- strings cabbage chiffonade
Begin by heating 2 Tbsps of cooking oil in a pot on medium heat. Saute the onions until translucent. Add the garlic. (Don’t burn the garlic or the onion!). Add in the ground pork, stirring once in a while, to make sure it doesn’t stick to the pan. Season with black ground pepper and fish sauce. Cook the meat well.
When the meat is done, add your diced potatoes and water. Cover the pot. When it starts to boil, lower heat to simmer for about 20 minutes. Stir once in a while. Add water as needed. When the potatoes are near fork-tender**, add your pechay. Cover to simmer for another 2- 3 minutes. Season according to your taste. Remove from heat and add in your bell peppers before service