Pochero or Puchero is a well-loved Filipino stew. I know that you are familiar with this dish after we featured two variations: Beef Pochero and Chicken Pochero. To complete our Pochero series, I thought of sharing this Pork Pochero recipe. This pretty much uses the same ingredients. However, there are some differences in the way the ingredients are prepared. Since we now have three recipe variations, it will make more sense if different options in preparation are presented. For example: this recipe does not require plantains to be fried while the previous recipes do.
In making Pork Pochero, I personally prefer pork belly than other leaner parts. The pork belly fat makes this dish taste better. I also find the texture of tender pork belly pleasing. However, no matter how good and appealing it may sound, health always comes first before pleasure. If you think that your fat and cholesterol levels are high, try using leaner cuts of meat — like pork tenderloin.
One of the factors that make this dish taste great is plantain (or even saging na saba). This ingredient provides a unique sweet flavor to this dish. Let me emphasize that it is important to use ripe plantains in cooking Pochero so that you will get the best possible flavor.
Do you have tips and suggestions to add? We love to hear from you.
Try this Pork Pochero recipe and let me know what you think.
– 1 lb pork belly chopped
– 2 medium tomatoes diced
– 1 medium onion diced
– 1 teaspoon garlic minced
– 2 to 2 1/2 tablespoons patis fish-sauce
– 1 tablespoon whole pepper corn
– 1 small can tomato sauce
– 1 cup chick peas garbanzos
– 1 large plaintain banana ripe, chopped
– 1 medium sized potato cubed
– 1 small cabbage quartered
– 1/4 lb long green beans
– 1 bunch bokchoy pechay
– 1 cup water
– 2 tablespoons cooking oil
Heat cooking oil in a cooking pot.
Saute garlic, onions, and tomatoes
Add pork and cook until the color turns light brown.
Put-in fish sauce, whole pepper corn, and tomato sauce. Stir.
Add water and let boil. Simmer until pork is tender (about 30 to 40 minutes).
Put-in potato, plantain, and chick peas. Cook for 5 to 7 minutes.
Add cabbage and long green beans. Cook for 5 minutes.
Stir-in the bok choy. Cover the pot and turn off the heat.
Let the residual heat cook the bokchoy (about 5 minutes).
Transfer to a serving plate and serve.
Share and enjoy!