Monday, 25 October 2004

Meat Stretcher

Pork Picadillo

When my mother wanted to 'extend' the whatever meat we had for a meal, she would buy a little minced/ground pork and cook this dish. Making sure that there are a lot of potatoes, peas and carrots in it. This is the version of picadillo that I know from childhood. The standard picadillo in the Philippines is usually made of beef. I think my mother used pork because first, she doesn't eat beef; second, pork is cheaper than beef and cooking and stretching this dish is all about economics.

Now that I closely looked at it I realised it is a variation of the Afritada recipe of hers. It's just that all the vegetables are cubed. Nevertheless, me and my family do enjoy this especially if fresh tomatoes are used.


500 g  minced pork
2 Tbsp oil
2-3 cloves garlic - minced or mashed
1 large onion - chopped finely (about 2/3 cups)
3 large tomatoes - chopped finely (about 1 1/3 cups)
1/2 tsp sea salt
2 Tbsp soy sauce
2 Tbsp double concentrate tomato puree (tomato paste)
1 1/2 cup water
1 red bell pepper - de-seeded and cubed
2 medium sized potatoes - cubed
1/2 cup frozen peas
1 carrot - cubed (about 1 cup)
  1. Heat oil in a pan. Saute garlic and onion for about 2 minutes or until onion becomes translucent.
  2. Add tomatoes and salt and saute for a further 2 minutes or until the tomatoes are half cooked.
  3. Add soy sauce, mix a little then add the minced pork.
  4. Cover and simmer for about 5 minutes mixing it every once in a while.
  5. Add water and tomato puree. Bring to a boil.
  6. Add bell pepper and bring heat down to a simmer.
  7. Simmer for about 30 minutes or until meat is done/tender.
  8. Add potatoes and carrots and simmer for 3 minutes.
  9. Add peas and simmer for another 3 minutes or until all the vegetables are cooked. Serve.

Music While Cooking: Once In a Lifetime - Talking Heads
                                 The Sweetest Thing - U2
                                 Hey Ya - Outkast

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