The pork version of Speedy’s picadillo

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

2 Responses

  1. Cecille B. says:

    Agree: the meat closest to the bones are the most flavorful! In the supermarket where I do my grocery, they have readily available buto-buto – pang sigang, country style, caldereta. I cook them anyway I want to. And the good thing is they are much cheaper than when you buy the all meat cut.

  2. crisma says:

    I did not know, till now that I had been cooking this dish, Connie. I just did not know the name for it. There you go, names are important. Thank you for introducing the name of the dish that I knew long before I met its name .

    Thanks, Connie.