Picadillo (Hallelujah)

December 25, 2020
0 Ratings
Photo by Mr. Hugh's Kitchen
  • Prep time 10 minutes
  • Cook time 45 minutes
  • Serves 4
Author Notes

This is a common fare in Filipino homes, usually served with rice. It doesn’t cost much, yet it is a well-balanced dish. Even my nieces, who aren’t vegetable fans love it! —Mr. Hugh's Kitchen

What You'll Need
  • 2 tablespoons cooking oil
  • 1 medium onion minced
  • 3 cloves garlic minced
  • 500 grams ground pork
  • 2 tablespoons Patis or fish sauce
  • Black ground pepper
  • 3 cups of water
  • Salt for taste
  • 3-4 medium potatoes peeled and diced
  • 2 strings pechay
  • 1/2 piece red or green bell pepper
  1. Begin by heating 2 Tbsps of cooking oil in a pot on medium heat. Saute the onions until translucent. Add the garlic. (Don’t burn the garlic or the onion!). Add in the ground pork, stirring once in a while, to make sure it doesn’t stick to the pan. Season with black ground pepper and patis. Cook the meat well.
  2. When the meat is done, add your diced potatoes and water. Cover the pot. When it starts to boil, lower heat to simmer for about 20 minutes. Stir once in a while. Add water as needed. When the potatoes are near fork-tender**, add your pechay. Cover to simmer for another 2- 3 minutes. Season according to your taste. Remove from heat and add in your bell peppers before service!

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