Picadillo Recipe Filipino Pork: Savory Ground Meat With Raisins and Olives

Filipino picadillo brings together ground pork, raisins, and olives in a perfectly balanced sweet-savory dish. This traditional recipe relies on slow simmering to meld flavors into something truly special.

I’ve refined this method over years of cooking, ensuring the meat cooks evenly while the raisins plump and the olives soften. The result is a tender, aromatic filling that works beautifully in tacos, over rice, or as a standalone meal.

The key is patience—letting the mixture simmer until the pork absorbs the rich sauce. Every bite delivers a harmony of flavors that’s both comforting and complex.

This dish keeps well, so you can make a batch ahead and enjoy it throughout the week.

Ingredients for Picadillo Recipe Filipino Pork

Pantry staples plus fresh produce create this balanced dish with ease.

The pork is the foundation here. Ground chuck with 80/20 fat gives you that perfect texture without drying out. Most grocery stores carry it pre-ground, but ask the butcher to grind it fresh if you’ve got time. Costco has great quality in bulk. For the olives, Manzanilla are classic, but any green olive works—just make sure they’re pitted (nobody wants a surprise pit).

No raisins? Dried cranberries or currants work in a pinch. Skip the olives? Capers add a similar briny punch. The tomato sauce can be swapped for crushed tomatoes (just drain some liquid first). If you’re out of soy sauce, coconut aminos are a decent substitute. The vinegar is key for balance—don’t skip it, but apple cider vinegar can stand in for white.

This tastes even better the next day once flavors meld. Keeps 4-5 days in the fridge, freezes for 3 months. Portion leftovers for quick meals—perfect over rice or stuffed into tacos (worth the extra minute to reheat properly).

Step-by-Step Instructions for Filipino Pork Picadillo

Here’s the method that brings out the sweet, tangy, savory magic of this dish.

Step 1: Sauté Aromatics and Brown the Ground Pork

Heat the 2 tbsp vegetable oil in a large skillet over medium heat. Add the finely diced yellow onion and cook for 3-4 minutes until translucent and fragrant. Stir in the minced garlic cloves and cook for 30 seconds until just golden—don’t let it burn.

Add the 1.5 lb ground pork and cook, breaking it up with a wooden spoon, for 6-8 minutes until no longer pink. The pork should be evenly browned with no raw spots. This builds a flavor foundation for the entire dish.

Step 2: Add Vegetables and Build the Base

Stir in the peeled and diced potatoes and peeled and diced carrots. Cook for 5 minutes, allowing the vegetables to soften slightly and absorb some of the pork’s richness. You want them to start becoming tender but not fully cooked yet.

Pour in the 1 cup tomato sauce, 2 tbsp soy sauce, 2 tbsp white vinegar, and 2 tbsp brown sugar. Stir well to combine. The mixture should begin to thicken as the sugar dissolves and the sauce reduces slightly.

Step 3: Simmer with Seasonings and Special Additions

Add the 0.5 cup raisins, 0.5 cup green olives, 1 whole bay leaf, 1 tsp salt, and 0.5 tsp ground black pepper. Stir to distribute everything evenly. The raisins will plump up as they absorb the liquid, while the olives add a briny contrast.

Reduce heat to low, cover, and let it simmer for 15-20 minutes, stirring occasionally. You’ll know it’s ready when the potatoes are fork-tender and the sauce has thickened enough to coat the back of a spoon. The bay leaf should have infused its subtle aroma throughout.

Step 4: Adjust and Finish

Remove the bay leaf and discard it. Taste the picadillo and adjust seasoning if needed—though the balance of sweet, tangy, and savory should be spot on. If the mixture seems too thick, add a splash of water and let it simmer for another 2-3 minutes.

The final dish should have a glossy, rich sauce with tender vegetables and perfectly cooked pork. The raisins and olives should be evenly distributed, offering little bursts of sweetness and saltiness in every bite. Serve hot with steamed rice for the full experience.

Pro Cooking Tips for Great picadillo recipe filipino pork

Perfect Pork Browning

Use a heavy-bottomed skillet—my 12-inch Lodge cast iron is ideal—for even heat distribution. Break the pork into small pieces as it cooks to prevent clumping. I find 80/20 ground pork from New Seasons Market gives the best texture without drying out. 🔥

Layer Flavors Slowly

Cook the onions until they’re truly translucent before adding garlic—this takes about 3-4 minutes on medium heat. Rushing this step means raw onion flavors will dominate. The garlic needs just 30 seconds to bloom and release its aroma without burning.

Vinegar Timing

Add the white vinegar after the tomato sauce to prevent curdling. The acidity brightens all the flavors and balances the sweetness. I always use Heinz white vinegar—it’s consistent and clean-tasting. Stir well after adding to distribute evenly.

Simmering Secret

Cover the skillet during the 15-20 minute simmer to trap steam. This helps the potatoes cook through while the raisins plump. Stir occasionally to prevent sticking, especially at the edges where the sugar can caramelize. 💡

Final Texture Check

The sauce should coat the back of a spoon when done. If too thick, add ¼ cup water and simmer 2-3 minutes more. If too thin, uncover and cook off excess liquid. The potatoes will release starch that naturally thickens the mixture.

Bay Leaf Removal

Always fish out the bay leaf before serving—it’s for aroma only. I use a small slotted spoon to find it easily. The leaf’s job is done once it’s infused the dish with its subtle, earthy essence. The flavors will continue to meld as it rests.

Frequently Asked Questions