Meat Stretcher

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.


Picadillo

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