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Three Ways with Our Pork Picadillo

Pronounced "pikadiyo" in Spanish, picadillo is a traditional dish in numerous Latin American countries and the Philippines. Drawing on the Spanish word picar, meaning "to mince or chop", picadillo is customarily made with ground meat, tomatoes, raisins, olives, and other ingredients that differ by region. It's commonly served with rice or becomes a filling for tacos, pastries or croquettes.

A fresh alternative to chilli con carne, our version of pork picadillo is made with almonds, currants, lime juice and coriander. We cook minced pork with onion, garlic, tomatoes and a little chilli, then spice it up with allspice, cinnamon and cumin. What makes the real difference is a final, unexpected addition of toasted almond slivers and currants, handfuls of fresh coriander and a big squeeze of lime juice. So versatile and yummy.

If you're unsure of the best way to serve our pork picadillo, here are three ways we like it!

Pork Picadillo on Rice

Super easy but super delicious, our pork picadillo is perfect tumbled over rice with a squeeze of lime. Slap on a dollop of sour cream if you'd like to add a creamy element. And of course a sprig of coriander will liven up anything and everything. A dusting of paprika on top will add a touch of colour.

Pork Picadillo Tacos

It's hard to beat a Tex-Mex taco feast - it's so easy to prep, too. You can get as creative as you like, but we've gone with a spread of tortillas (wheat or corn - your choice!), slaw (store-bought is absolutely fine), guacamole, and a bowl of sour cream. A wedge of lime seals the deal.

Pork Picadillo Empanadas

For the ultimate snack, you can turn the picadillo into empanadas using store-bought shortcrust pastry. Check our step-by-step guide here.

Pork picadillo is on our Specials menu now - order here