is a spicy meat concoction, much favored in South American counties. In Cuba, warm picadillo is served with rice and beans as a main course. Vietnamese picadillo is served with warm four tortillas, lettuce or crackers. In Mexico, Picadillo is a filling usually used for tacos. Filipinos love to modify dishes from other countries like Chicken Curry
of India and Pork Asado
of China. Pinoy version of Picadillo is fragrant soup dish made of pork, sometimes beef, lots of garlic, onions, tomatoes and potatoes. This stew is traditionally served with steaming white rice.
I previously wrote about Picadillo
using pork cubes. But here is the ground pork version for Pinoy Pork Picadillo.
PINOY PORK PICADILLO
1 tbsp cooking oil
2 cloves garlic, peeled and crushed
2 medium onion, peeled and crushed
1 medium tomatoes, sliced
1/2 kilo ground lean pork
1 cup water
2 finger chilies or siling haba
Heat cooking oil in a large pot over medium-high heat. Saute garlic and onion until aromatic. Add in the tomatoes. Cook until soft, stirring constantly. Add the ground pork into the pan and cook about 5 minutes, stirring constantly. Add water. Bring to slow boil. Add potatoes, covered, stirring often until cooked. Add finger chilies. Season with fish sauce and pepper. Serve with hot white rice.