Filipino Picadillo is a cozy dish made with ground pork and vegetables simmered in a rich tomato sauce. It’s easy to make and tastes even better the next day.
This classic comfort dish always brings me back home.
Saucy and savory with a subtle sweetness, it’s best piled over a big bowl of rice. I also love it with warm pandesal, using the bread to scoop up every last bit of sauce.
With everyday ingredients and just one pan, this dish couldn’t be easier to make.
It also stores and reheats beautifully, making it a great option for meal prep or busy weeknights.
Simple, comforting, and full of flavor. This is the kind of dinner I grew up with.
What Is Filipino Picadillo?
Filipino picadillo is a comforting dish of ground beef or pork in a tomato-based sauce with potatoes, carrots, and peas. It is savory and slightly sweet, and is served over rice.
Ingredients You’ll Need
First, gather your ingredients.
- Ground pork or ground beef: You can use either pork or beef, or even combine the two if you like.
- Onion and Garlic: Aromatics
- Tomato sauce: I use sweet-style tomato sauce, which is already catered to the Filipino palate. If you’re using regular tomato sauce, season it to your liking.
- Carrots and Potatoes: Cut them evenly so they cook at the same rate.
- Bell pepper and Peas: Bell pepper and peas: They add flavor, texture, and a pop of color. Add them towards the end so they don’t get mushy.
- Fish sauce: I use this to season the dish, but since it is very salty, add it gradually and taste as you go. You can use salt instead if you prefer.
- Sugar (optional) and Black pepper: For seasoning.
How to Make Filipino Picadillo
Now, let’s bring this dish to life.
1. Sauté the aromatics. Heat a drizzle of oil in a large pan over medium heat. Sauté the onion and garlic until fragrant.
2. Brown the pork. Add the ground pork and cook until fully browned, breaking it up as it cooks.
3. Add the sauce and vegetables. Stir in the tomato sauce and water, then add the potatoes and carrots. Lower the heat and cook until the vegetables are tender, about 10 minutes.
4. Season. Season with fish sauce and black pepper, then taste and adjust as needed. Add a bit of sugar for a slightly sweet sauce.
5. Add the remaining vegetables. Stir in the bell pepper and peas and cook until tender.
6. Serve and enjoy!
Tips and Variations
Before you start, here are a few things to keep in mind.
- Dice the vegetables evenly: Cut the potatoes and carrots the same size so they cook at the same rate.
- Brown the pork properly: Let the pork sit undisturbed for a minute before stirring so it browns better, instead of just steaming.
- Add more water if needed: Add a splash of water if the sauce starts to thicken too much while the vegetables are cooking.
- Season at the end: The sauce reduces as it cooks. Add the fish sauce last so it doesn’t get too salty.
- Make it your own: Add raisins for sweetness, tomato paste for deeper flavor, or liver spread for richness. Some versions also include sliced hotdogs or quail eggs
- Protein swap: Classic picadillo recipes use ground beef instead of pork, so feel free to use whichever you prefer.
Serving Suggestions
Filipino pork picadillo is incredibly versatile and pairs well with a variety of comforting sides.
- Classic Rice Bowl: Serve it hot over steamed white rice for a simple, satisfying meal.
- With a Runny Egg: Top it with a sunny side up egg so the golden yolk coats every bite.
- Picadillo Silog: In the Philippines, a “silog” meal means garlic rice and fried egg paired with a savory main like picadillo.
- Pandesal: Spoon it into warm pandesal, a soft and slightly sweet Filipino bread roll similar to a dinner roll.
Storage and Reheating Instructions
Pork picadillo stores well, making it perfect for meal prep.
To Store: Let the picadillo cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
To Reheat: Reheat in a skillet over medium-low heat until warmed through, stirring occasionally. Or, microwave in 30-second intervals until hot. Add water to loosen the sauce if needed.
Can You Freeze Picadillo?
Yes, picadillo freezes very well.
Let it cool completely, then transfer to a freezer-safe bag Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating on the stovetop.
More Filipino Recipes You’ll Love
Filipino Picadillo Recipe
Ingredients
- 1 tablespoon oil
- 1 small onion diced
- 8 cloves garlic minced
- 1 pound ground pork
- 1 small potato peeled and diced
- 1 small carrot peeled and diced
- 1 cup tomato sauce
- 1 cup water
- 2-3 tablespoons fish sauce
- 1 teaspoon black pepper or to taste
- Sugar to taste
- 1 small bell pepper diced
- ½ cup green peas
Instructions
- Heat oil in a large pan over medium heat. Saute onion and garlic until fragrant.
- Add ground pork and cook until fully browned, breaking it up as it cooks.
- Stir in tomato sauce and water. Add the potatoes and carrots. Bring to a boil, then lower the heat and simmer for about 10 minutes, stirring occasionally, until tender. Add more water if the sauce gets too thick.
- Season with fish sauce and black pepper. Taste and add sugar if needed.
- Stir in the bell pepper and peas. Cook uncovered for 3-5 minutes, until vegetables are tender.
- Serve over rice and enjoy!
