There’s something special about recipes that never left your kitchen growing up. For us, Picadillo was one of those dishes. It’s the kind of meal you make when you want something hearty but simple, sweet but savory, and always satisfying with a big bowl of rice.

We loved making this as kids because it was so easy, and now we’ve added a few little touches like shredded cheese and thickened sauce that make it even better without complicating the recipe.

Ingredients:

• 1 1/2 lbs ground pork
• 275g carrots, diced small
• 260g potatoes, diced small
• 1 medium onion, chopped
• 5 cloves garlic, minced
• 1/4 cup soy sauce
• 15 oz + 8 oz tomato sauce (total 23 oz)
• 1 1/2 cups water
• 65g bell pepper, chopped
• 1/4 cup brown sugar
• 1/2 tsp Goya seasoning
• 1 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 1 tbsp flour mixed with 1/4 cup water (for thickening)

Instructions:

1. Sauté the aromatics:
   In a large pan, heat oil over medium. Sauté the garlic until fragrant, then add the onion and cook until soft and translucent.
2. Brown the pork:
   Add the ground pork. Cook until browned and the fat begins to render. Break it apart as it cooks.
3. Add soy sauce and tomato sauce:
   Stir in the soy sauce and both cans of tomato sauce. Let it simmer for about 5–7 minutes to let the flavors blend.
4. Add water and bring to a simmer:
   Pour in 1 1/2 cups of water and let it gently simmer.
5. Add the vegetables:
   Once the water is simmering, add diced carrots and potatoes. Cover and cook for 10–12 minutes until they’re fork-tender.
6. Season and sweeten:
   Add brown sugar, Goya seasoning, salt, and pepper. Taste and adjust depending on whether you want it sweeter or saltier.
7. Thicken the sauce:
   Stir in the flour-water mixture gradually and simmer for 2–3 minutes until the sauce thickens.
8. Add the cheese:
   Mix in the shredded cheddar cheese. Let it melt completely into the sauce for a creamy, savory finish.
9. Toss in the bell pepper:
   Add the chopped bell pepper and let it cook for just 2 more minutes to keep the texture and color.
10. Serve and enjoy:
    Serve hot over rice, inside pandesal, or use it as empanada filling. It’s a dish that never gets old.

Time & Servings:

• Prep time: 10–15 minutes
• Cook time: 30 minutes
• Total time: 40–45 minutes
• Yields: 6 servings

Nutrition (Per Serving, Approximate):

• Calories: 430
• Protein: 22g
• Fat: 28g
• Carbohydrates: 22g
• Sugar: 9g
• Fiber: 3g
• Sodium: ~850mg
• Calcium: ~10% DV (mostly from cheese)

Note: Values are estimated using standard ingredients. Exact numbers may vary based on brands used, portion size, and substitutions like beef vs pork.

Tips & Notes:

• Shortcut tip: Pre-boil carrots and potatoes if you’re short on time.
• Cheese options: Mozzarella, Eden, or Monterey Jack all work well.
• Want it saucier? Just add a bit more water before thickening.
• More veggies? Add green peas, corn, or chopped spinach near the end.
• Alternative meat: You can use beef or a mix of pork and beef.
• Storage: Keeps in the fridge for 3–4 days. Gets even tastier the next day!

Easy Picadillo Recipe (Filipino Style, Saucy and Sweet!)

Recipe by Tin-tin

Servings

6

servings

Calories

430

kcal

A comforting Filipino dish that’s savory, sweet, and packed with tender veggies and pork in a rich tomato sauce. Serve it with rice, stuff it into pandesal, or use it as empanada filling!

Ingredients

• 1½ lbs ground pork

• 275g carrots, diced small

• 260g potatoes, diced small

• 1 medium onion, chopped

• 5 cloves garlic, minced

• ¼ cup soy sauce

• 23 oz tomato sauce (15 oz + 8 oz)

• 1½ cups water

• 65g bell pepper, chopped

• ¼ cup brown sugar

• ½ tsp Goya seasoning

• 1 tsp salt (adjust to taste)

• ¼ tsp black pepper

• ½ cup shredded cheddar cheese

• 1 tbsp flour mixed with ¼ cup water (for thickening)

Directions

• Sauté the garlic in oil over medium heat until fragrant. Add chopped onion and cook until translucent.
• Add ground pork. Cook until browned, breaking it apart as it cooks.
• Stir in soy sauce and both cans of tomato sauce. Simmer for 5–7 minutes to combine flavors.
• Add 1½ cups of water and bring to a gentle simmer.
• Add diced carrots and potatoes. Cover and cook for 10–12 minutes or until tender.
• Add brown sugar, Goya seasoning, salt, and pepper. Taste and adjust as needed.
• Mix 1 tbsp flour with ¼ cup water. Stir into the pan and simmer for 2–3 minutes until thickened.
• Add shredded cheddar cheese. Stir until melted and smooth.
• Add chopped bell pepper and cook for 2 more minutes.
• Serve hot over rice, inside pandesal, or as empanada filling.

Notes

• Use lean ground pork if you want a less oily version. You can also drain excess fat after browning.
• Tomato sauce substitute: You can use fresh tomatoes (about 5 large ones, blended) and 1 tablespoon tomato paste for a more homemade taste.
• Cheddar cheese adds a creamy twist to this classic dish—optional but highly recommended for added richness.
• Goya seasoning gives a quick umami boost, but you can skip it or use a dash of Knorr seasoning instead.
• Make-ahead tip: This dish tastes even better the next day as the flavors continue to develop.
  Storage: Keeps in the fridge for 3–4 days. Freezes well for up to 2 months in airtight containers.

Why We Still Love It

This isn’t just a recipe it’s a piece of our childhood. That comforting smell of garlic, tomato sauce, and melted cheese always brings us back. It’s easy, affordable, and always hits the spot. Whether you’re a beginner in the kitchen or just craving something homey, this Filipino-style Picadillo is a winner every single time.