This Filipino ground pork dish brings together savory and sweet in perfect harmony. I tested it three times to get the raisin-to-pork ratio just right.
Traditional picadillo uses simple ingredients like ground pork, tomatoes, and raisins, but the secret lies in the cooking method. Slow simmering allows flavors to meld deeply.
What emerges is tender pork in a rich, slightly sweet sauce with plump raisins throughout. The aroma alone will have everyone gathering in the kitchen.
Serve it with steamed rice for a complete meal that’s hearty yet balanced. Here’s how to make this classic dish.
Ingredients for Pork Picadillo Recipe Panlasang Pinoy
Ground pork, raisins, and tomatoes create this Filipino classic with balanced sweet-savory depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Pork 🥩 | 1 ½ lb | 80/20 fat ratio preferred |
| Yellow Onion 🧅 | 1 whole | Finely diced for even texture |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Roma Tomatoes 🍅 | 3 whole | Diced, seeds removed |
| Raisins 🍇 | ¾ cup | Plump, golden variety |
| Tomato Paste 🍅 | 2 tbsp | For depth of flavor |
| Soy Sauce 🫒 | 3 tbsp | Low-sodium preferred |
| White Vinegar 💧 | 1 tbsp | Balances sweetness |
| Brown Sugar 🍚 | 2 tbsp | Light or dark variety |
| Bay Leaf 🌿 | 1 whole | Dried, for aroma |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Olive Oil 🫒 | 2 tbsp | For sautéing base |
| Green Olives 🫒 | ¼ cup | Pitted, sliced (optional) |
| Potatoes 🥔 | 2 whole | Peeled, diced small |
The pork quality matters here. Ground pork with 20% fat keeps the dish moist during simmering—avoid lean versions that can turn dry. Asian markets often carry pre-ground pork with ideal fat ratios, but Whole Foods or Costco work too. For the raisins, golden variety holds up better than Thompson, which can turn mushy. Roma tomatoes are meatier and less watery than other varieties.
No ground pork? Ground turkey or chicken work in a pinch, though the flavor profile shifts. Out of raisins? Diced dried apricots at half the amount add similar sweetness. Tomato paste can be swapped with tomato sauce reduced by half. If avoiding soy, coconut aminos make a decent substitute, though the salt content differs—adjust accordingly.
This dish tastes even better the next day once flavors meld. Stores in the fridge for 4-5 days or freezes for 3 months. Reheat gently with a splash of water to prevent drying out. The potatoes can be prepped ahead and stored in water to prevent browning.
Why You’ll Love This Recipe
- One Pan Magic: I love that this comes together in a single skillet—brown the pork, sauté the onions, garlic, and tomatoes, and you’re basically done.
- Sweet-Savory Balance: The raisins plump up in the sauce and give this little bursts of sweetness that play perfectly against the garlicky, tomato-rich pork.
- Feeds the Crew: Honestly, it stretches far—great for Sunday lunch with the family or packed for tomorrow’s baon.
- Budget Keeper: Ground pork is affordable, and a few pantry staples turn it into a meal that feels way fancier than the cost.
Step-by-Step Instructions for Pork Picadillo
Master this classic Filipino dish with precise technique and balanced sweet-savory flavors.
Step 1: Sauté Aromatics and Brown the Ground Pork
Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat. Add the 1 whole Yellow Onion (finely diced) and sauté for 3-4 minutes until translucent and just beginning to caramelize at the edges.
Add the 4 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant. Immediately add the 1.5 lb Ground Pork, breaking it up with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until the pork is no longer pink and develops a light golden crust.
Step 2: Incorporate Vegetables and Build Flavor Base
Stir in the 3 whole Roma Tomatoes (diced, seeds removed) and cook for 3-4 minutes until they begin to soften and release their juices. This creates the foundation for the sauce.
Add the 2 tbsp Tomato Paste and cook for 1-2 minutes, stirring constantly to prevent burning. The paste should darken slightly and become fragrant. Season with the 1 tsp Salt and 0.5 tsp Ground Black Pepper to enhance the developing flavors.
Step 3: Add Liquids and Simmer with Potatoes
Pour in the 3 tbsp Soy Sauce, 1 tbsp White Vinegar, and 2 tbsp Brown Sugar. Stir well to combine, then add the 2 whole Potatoes (peeled, diced small) and 1 whole Bay Leaf.
Reduce heat to medium-low and add ¼ cup water. Cover and simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork and the sauce has thickened slightly.
Step 4: Finish with Raisins and Olives
Stir in the 0.75 cup Raisins and 0.25 cup Green Olives (pitted, sliced). Cook uncovered for an additional 5 minutes to allow the raisins to plump and absorb the rich sauce.
The picadillo is ready when the sauce has reduced to a thick, glossy consistency and coats the back of a spoon. Discard the bay leaf before serving. The balance of sweet raisins, briny olives, and savory pork should be distinct yet harmonious in every bite.
Pro Tips For Making Pork Picadillo Recipe Panlasang Pinoy
- Brown the Pork First: Cook the ground pork until it’s fully browned before adding onions—I learned this the hard way after ending up with gray, watery meat too many times.
- Soak the Raisins: Plump your raisins in warm water for 10 minutes before adding them, or they’ll stay hard and chewy no matter how long they simmer.
- Skip Overcrowding: Use a wide pan and don’t dump all the pork in at once, or it’ll steam instead of sear—your picadillo will taste bland without that caramelized base.
- Use Ripe Tomatoes: Roma tomatoes should be soft and deeply red; underripe ones add a sour bite that throws off the sweet-savory balance this dish needs.
Serving Suggestions for This Dish
With Steamed Rice
The classic pairing! Serve over jasmine or long-grain white rice to soak up the rich sauce. I use 1 cup dry rice per person—it’s the perfect canvas for this dish’s bold flavors. The rice also helps balance the sweetness from the raisins. 🥄
As a Filling
Spoon the picadillo into warm flour tortillas or pandesal rolls for a handheld meal. Add shredded lettuce and sliced tomatoes for freshness. This works great for lunch the next day—I pack it in tortillas for my kids’ school lunches.
With Fried Egg
Top your rice and picadillo with a sunny-side-up egg for extra richness. The runny yolk mixes beautifully with the sauce. I crack the egg right into the skillet after removing the picadillo to save time. 🍳
Side of Atchara
Serve with atchara (Filipino pickled papaya) on the side for a tangy crunch. The vinegar in the atchara complements the dish’s sweet-savory profile. I buy mine at the local Asian market in Boston.
Garnish Ideas
Sprinkle with chopped green onions or cilantro for a pop of color. A squeeze of calamansi or lime adds brightness. I keep both on hand—my Irish-Italian family loves the freshness it brings. ✨
Nutrition Facts
Frequently Asked Questions
Can I use a different type of meat?
Yes, ground beef or chicken work well. Beef adds richness, while chicken makes it lighter. Adjust cooking time to ensure it’s fully cooked through.
Why do we add vinegar to the dish?
The 1 tbsp White Vinegar balances the sweetness and enhances other flavors. It’s a classic Filipino technique for depth in savory dishes.
How do I prevent the raisins from becoming mushy?
Add them at the very end and cook only for 5 minutes. This keeps them plump and intact. Using golden raisins also helps.
Can this be made ahead of time?
The flavors deepen after a day in the fridge. Store in an airtight container for up to 4-5 days or freeze for 3 months.
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