Ingredients
| Pork Picadillo | |
| 10 ml (2 tsp) | Cooking oil |
| 1.87 g (1 tsp) | Garlic, minced |
| 1.87 g (1 tsp) | Onion, chopped |
| 35 g (2 tbsp) | Pork, ground |
| 15 g (1 tbsp) | Tomato paste |
| 10 ml (2 tbsp) | Water |
| 1.87 g (1 tsp) | Green bell pepper |
| 0.23 g (⅛ tsp) | Pepper, ground |
| Ensaladang Labanos | |
| 22.5 g (1/4 cup) | Radish, sliced thinly |
| 60 ml (2 tbsp) | Vinegar |
| 0.23 g (⅛ tsp) | Pepper, ground |
| 1.87 g (1 tsp) | Onion, sliced |
| 160 g (1 cup) | Steamed rice |
| 0.52 g (1 tsp) | Tomato, seeded then sliced |
Cooking Instructions
Pork Picadillo
Place pan over medium heat and pour oil. Sauté garlic, onion and pork. Add tomato paste and toast until it dries. Pour water, green bell pepper and pepper. Simmer for 5 minutes.
Ensaladang Labanos
Squeeze out water from the radish. Combine vinegar, pepper and onion. Pour the dressing over radish and tomato then toss well. Chill before serving.
General information
| Difficulty: | 2 of 5 |
Nutritional Information
| 344 kcal | Energy |
| 14.6 g | Protein |
| 150.6 mg | Phosphate |
| 38.8 mg | Sodium |
| 392.5 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |