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Pork giniling is the Filipino version of the picadillo recipe.

How To Cook Pork Picadillo | Easy Filipino Recipe

This is a simple pork dish fried with saute’d garlic, onions and tomatoes. Some put tomato sauce in their picadillo to make it richer. As for me, I’m sticking with the basic. I don’t want to overpower the natural sweetness of the tomatoes with the flavors of the tomato sauce. Also, I have raisins to do that job for me.

Here’s how I make my simple pork picadillo recipe.

Table of Contents

Pork Picadillo

Jaime Inez

This classic Cuban dish is a favorite of many. It's typically made with ground beef or pork and reheats very well. If you don't plan to serve it right away, you can freeze the leftovers for up to 3 months. You can also make a large pot of this soup and freeze it for later use. For an easy lunch, try making it for a potluck or for packed lunches.

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Filipino, Mexican

Servings 4 servings

Calories 325 kcal

Ingredients

400 g Minced pork
57 cloves Garlic crushed and chopped
1 whole Onions chopped
2 whole Tomatoes chopped
1 whole Potatoes cubed
1 whole Carrots cubed (optional)
49 g Raisings
1 cup Water
1 tbsp Fish sauce
Salt and pepper to taste
23 tbsp Cooking oil
Hardboiled eggs

Instructions

Pour cooking oil in a heated pan.
Saute the garlic under medium heat.
When the garlic turns golden, put in the pork.
Season the pork with fish sauce.
Let it cook for 15-20 minutes. Stir occasionally.
When the pork had released its juices and shows off its oils, add in the onions and tomatoes.
Stir well until the tomatoes have wilted.
Add in the water.
Put in the potatoes and raisins.
Let the dish boil under low heat for 10-15 minutes.
Season with salt and pepper according to your liking.
Serve on a dish with boiled eggs.

Video

Notes

Here's how I cook my hard boiled eggs:

Put the eggs together with the water instead of waiting for the water to boil first before adding in the eggs. Since I’m going for hard boiled ones, anyway; there is no need for me to be cautious. When the water boils, wait for 3-5 minutes before turning the heat off. Done.

This pork giniling recipe is very easy to do. It’s one of my go-to dishes when I’m in a rush or simply have nothing in mind to cook

Keyword pork

See more Filipino easy recipe: here

Tips for making Pork Picadillo

Cooking Tips for Perfect Pork Picadillo

Now, I’m not going to give you the recipe—you’ve got that down pat already—but let me share some cooking tips that will elevate your Pork Picadillo to new heights.

Get Your Pan Hot

Starting with a hot pan is crucial. You want your pork to sear nicely, locking in those juices and getting a bit of caramelization going. Trust me; this makes all the difference.

The Spice Balance

With Pork Picadillo, it’s all about hitting the right notes with your spices. Cumin, coriander, and a hint of cinnamon work wonders. But remember, it’s not just what you add; it’s how you add it. Toasting your spices before incorporating them into the dish can amplify their flavors big time.

Don’t Rush It

Patience, my friend. Good things come to those who wait, and that’s especially true when cooking Pork Picadillo. Let the flavors marry and develop over a low heat. This isn’t a race; it’s a slow dance of deliciousness.

FAQ Time!

Can I Make Pork Picadillo Ahead of Time?

Absolutely! In fact, I swear it tastes even better the next day. The flavors have time to get cozy and intensify. Just reheat it gently on the stove or in the microwave.

Is There a Way to Make It Less Fatty?

Sure thing! Opt for leaner cuts of ground pork or even substitute half the pork with ground turkey. And don’t forget to drain the fat after browning the meat.

What If I Want It Spicier?

Hey, spice lovers—I see you. Feel free to add some chopped jalapeños or a pinch of cayenne pepper. You’re the boss of your Picadillo!

How to Serve Pork Picadillo

Now for the grand finale: serving up your Pork Picadillo masterpiece. Remember, this dish is as versatile as they come, so feel free to get creative.

Traditional With a Twist

Go old-school and serve your Pork Picadillo over a bed of fluffy white rice—maybe toss in some beans for good measure. Or, if you’re feeling adventurous, why not try it over quinoa or cauliflower rice?

Stuffed and Satisfied

Pork Picadillo makes an excellent filling for bell peppers, empanadas, or even lettuce wraps for a lighter touch. It’s like a surprise party for your taste buds!

Tacos and Beyond

Taco Tuesday? More like Taco Any-day with Pork Picadillo in the mix. Spoon it into soft Sweet Potato Tortillas, add your favorite toppings, and bam—you’ve got yourself a fiesta on a plate.

The Ultimate Comfort Food

If you ask me, there’s nothing more comforting than a heaping spoonful of Pork Picadillo tucked into a warm, crispy tostada shell. Add a dollop of sour cream and some diced avocado, and you’re in comfort food heaven.

So there you have it, friends—a little insight into the delectable world of Pork Picadillo. Whether you’re whipping it up for a weeknight dinner or sharing it with loved ones at a gathering, this dish is sure to win hearts and tickle taste buds. Happy cooking!