Pork Cubes Picadillo

Originally, Picadillo is a spicy ground beef favored in South American countries and is cooked with beans and blended with herbs and spices. Because of the love Pinoys have for food, I believe we adopted the original picadillo and modified some ingredients which are available in our country.

PINOY PORK PICADILLO often uses ground pork sauteed in garlic, onion and tomatoes. But since I just ran out of ground pork, I thought pork cubes is a good alternative for a more experience of meat. In this Pinoy Pork Cubes Picadillo recipe, potatoes and tomatoes give a sweet and sour intense taste to the meal.

PINOY PORK CUBES PICADILLO

cooking oil

1 garlic clove, minced

1 medium onion, minced

1 cup tomatoes, quartered

1/2 kilo pork cubes

1 1/2 cups potatoes, peeled and cubed

2 tbsp. fish sauce (patis)

1 1/2 cup water

Wash pork cubes with running water and drain. Put pork cubes on a skillet with about 1 cup water. Boil pork on a medium heat for about 10minutes. Remove pan from heat. Separate pork cubes from pork broth.

On a separate skillet or pan, heat cooking oil over medium heat. Sautee garlic until medium brown then add onion. Cook for about 1 minute.

Add tomatoes. Continue to cook until tomatoes are softened, squishing regularly with back of spoon.

Add pork cubes and fish sauce. Sautee pork cubes until they are well blended with the tomatoes.

Add pork broth and potatoes then let it simmer for about 5-7 minutes or over low heat until half of pork broth left in the pan.

Take off 4-6 potato cubes from the pan and place them on a plate. Mash the potato cubes and pour the mashed potatoes back to the pan. This will help the pork broth to thicken.

Cook for 5 minutes more.

Serve with rice.