Pantry Picadillo

In this video, I am going to show you how to make a delicious picadillo with some common pantry and freezer ingredients. This is the Filipino version of picadillo, which is a common Latin American style of hash. It uses ground meat as a base, in this case, pork, but you can use beef, goat, chicken….whatever you got. Usually, since this is a Spanish influenced dish, the meat is simmered in tomatoes, but in this version, we are going to use Filipino banana ketchup. Other common additions are bell pepper, olives, and raisins, but we are going to dig into the freezer and pantry and use carrots, peas, and potatoes. If you have frozen peas and carrots, as well as a bag of frozen hashbrowns, you are off to a good start.

You will need (for 4):

  • 1lb ground pork
  • 3 cloves garlic, minced
  • ½ onion, diced
  • 1 potato, diced
  • 1 carrot, diced
  • ½ cup green peas
  • 1 tablespoon cayenne pepper
  • ½ cup banana ketchup (or tomato ketchup)
  • ¼ cup soy sauce
  • 2 tablespoons fish sauce
  • Salt and pepper to taste

In a large skillet, heat 2 tablespoons of oil on medium-high heat. Add the onion and cook for about 3-4 minutes or until they become translucent. Add the garlic and continue to cook until fragrant. Add the ground pork, breaking it up as your go, and cook until it’s no longer pink. Season with salt and pepper.

Add the potatoes and carrots, followed with a ¼ cup of water. Turn down to medium, cover and simmer until the vegetables are tender but firm. It shouldn’t take too long since the dice is fairly small. 

When that’s done, take off the cover and add 1 tablespoon of cayenne pepper. Add ½ cup of banana ketchup, ¼ cup soy sauce, and 2 tablespoons of fish sauce. Continue to cook, while stirring to combine everything together. Give it a taste and season again with a touch of sugar, salt, and pepper. When you find your balance, add the peas, and give it a final stir. Continue to cook on medium until the liquid thickens slightly. That’s it.

Spoon onto some steamed rice and enjoy!

This dish is perfect for meal prep, pack it as a bento, or if your Filipino, baon. Serve it alongside a fried egg, with simple greens, or eat it out of the pan over the sink. You do you.