Filipino-Style Pork Picadillo with Roasted Chioggia Beets
over Fluffy Jasmine Rice
Cooking time
30 minutes
Servings
2/4
Calories
850 /serving
Picadillo is travelling this week, from its usual home turf in Cuba across the world to the Philippines. Along the way, it picks up salty flavours of soy sauce and a sweet-tangy palate from sugar- and vinegar-tinged spices. Simmer the ground pork with aromatics and tomato, popping in green peas and raisins to percolate the tender morsels of meat. Present this rib-sticking repast over jasmine rice along with spiced, oven-roasted carrots and chioggia beets for some veg candy.
We will send you:
- 250g Canadian-raised lean ground pork
- 300g Nantes carrots
- 2 Garlic cloves
- 1 Onion (or shallot)
- 1 Tomato
- 225g Beets
- 150g Green peas
- 160g Jasmine rice
- 30ml Soy sauce (low sodium)
- 30g Raisins
- 16g Sweet & Sharp spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, black pepper)
Contains: Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
23 g
Saturated Fat
6 g
Sodium
1290 mg
Total Carb
127 g
Sugars
36 g
Protein
40 g
Fibre
13 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Peel and halve the beets; cut into ½ inch wedges. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 20 to 25 min., until tender. Switch the oven to broil, 2 to 3 min., if extra colour is desired.
Cook the rice
Meanwhile, in a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, small-dice the tomato. Halve, peel and small-dice the onion. Mince the garlic.
Start the picadillo
In a large pan, heat a drizzle of oil on medium-high. Add the garlic and onion. Sauté, 1 to 2 min., until fragrant. Add the pork and cook, breaking up the meat, 3 to 4 min., until almost cooked through; season with S&P.
Finish the picadillo
To the pan of pork, add the tomato. Cook, stirring frequently, 2 to 3 min., until beginning to soften. Add the soy sauce, ½ the raisins, ⅓ cup water (double for 4 portions) and the remaining spices; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 3 min., until slightly reduced. Add the peas and cook, stirring frequently, 1 to 2 min., until the sauce has thickened and the pork* is cooked through; season with S&P.
Finish & serve
To the pot of rice, add the remaining raisins; stir well. Divide the rice between your plates. Top with the vegetables and picadillo. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
