BY :Bebs | Published: | Updated: | 20 Comments
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4.91 from 11 votes
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Pochero (Puchero) is another great dish that we inherited from the Spanish. It is a stew of meat, vegetable, root crops and legumes andwas originally considered as peasant stew (in Andalusia). This is because the meat thatwas usually used were from cheapest (fatty) cuts from a pig, cow, and chicken and with vegetables that were in season.
The Filipino Pochero is slightly different as it has tomato sauce and it. What sets it apart from other tomato-based stew is that it (must) have ripe plantain banana or 'saba'. This makes a rather interesting flavor to the stew because it adds a natural sweetness to the dish.
I chose to pre-boil the pork belly to make sure that they are really tender and the vegetables not overcooked. I did it the night before and then placed the meat and broth in the fridge until it was time to cook my Pochero the next day. It is also a good idea especiallyfor those who do not have enough time to prepare it for lunch or dinner.
By the way, this post is forTina who requested this recipe of Pochero and who loves impressing her son and husband with her great Filipino food! 🙂
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Pork Pochero Recipe
4.91 from 11 votes
Try this Filipino Pork Pochero recipe using pork belly. A tomato-based stew that has ripe plantain bananas that set it apart from any other!
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Course :Main Course
Servings =4
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Ingredients
- 2 pounds pork belly - cut into cubes
- 2-3 tablespoons oil
- 2 ripe plantain bananas - each cut into 3 pieces
- 1 small carrots - cut into chunks
- 1 big or 2 medium potatoes - cut into quarters
- 2 cloves garlic - minced
- 1 medium onion - chopped
- 2 medium tomatoes - cut into chunks
- 1 tablespoon tomato paste
- 2 tablespoons fish sauce
- ⅛ teaspoon ground pepper
- 1 cup chickpeas (garbanzos) - canned
- 2-3 cups pork broth - or water
- 1 bunch pak choi - the base cut
Instructions
Boil pork belly in water until it becomes tender. Separate the meat and broth when ready to cook.
Heat oil in a deep pan or a pot and fry the potatoes, carrots, and bananas until the edges are slightly browned. Remove from oil and transfer to a plate.
In the same oil saute garlic, onion, and tomato until limp.
Add the pork belly cuts and the tomato paste. Season with fish sauce and ground pepper.
Next, add back the fried potatoes, carrots and banana plantain (saba) and also the chickpeas.
Pour in the broth/water and let it simmer to cook the potatoes and carrots and until the broth turns into a thicker sauce.
Lastly, add the pak choi and turn off the heat. Cover the pot for 3 minutes to cook the pak choi.
Serve hot with rice.
Notes
If the plantain bananas are not sweet enough, add a teaspoon of sugar.
Nutrition
Calories: 1417kcalCarbohydrates: 35gProtein: 30gFat: 129gSaturated Fat: 44gCholesterol: 163mgSodium: 1391mgPotassium: 1556mgFiber: 7gSugar: 14gVitamin A: 11720IUVitamin C: 115.3mgCalcium: 279mgIron: 4.7mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!
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Comments
Erna says
Love this! I made it last night for dinner. Family loved it too. I just substituted bokchoyReply
Ef Cee says
Add a bit of string beans and some Chinese sausage! (Optional)Reply
Nancy says
i like this menu thank youReply
Maria says
See AlsoBeans Marbella RecipeCan I use chicken instead of pork?
Reply
Bebs says
Sure you can, Maria.
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Wennie says
Thanks for sharing.. I love so much pochero. Keep it up!
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Bebs says
You are welcome. Wennie.
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Maricel says
I want to cook pork pochero. Can I get the recipe.
Thank you
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Alma says
Loved the receipe.
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Bebs says
Glad to hear it, Alma.
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gigi says
Thanks for the recipe. I grew up loving my dad's pochero adding chorizo in the mix and a side dish of mashed grilled eggplant (skin removed) and squash with lots of raw garlic and olive oil. YummehReply
Valyn says
where can I get a specific banana here in Berlin/Germany?
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Bebs says
I am not sure if you can get it at these times, but usually, Asianladen have them.
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eena says
Thanks for sharing this recipe. I often cook this and added 1 teaspoon of brown sugar 🙂Reply
Lani says
Hi Ms. Bebs! How about Beef Roast. Thank you!
Reply
Bebs says
Hi Lani, will be in my list then!
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Dawn says
A must-try dish!! ??Reply
Bebs says
Thanks for the comment!
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Albert. Cabulagan says
Wow.. Your thoughts and cooking ways are exact of myself. You know your history and your facts are right on. You also know how to cook these dish the correct way. I amazed by your knowledge of why certain meat cuts were used etc. Most notable where these dishes are inherited from. Thanks for being real.. sincerely Al
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Bebs says
Thanks for the nice comment Albert. I try to do some research for every recipe especially if it is the first time I make them and some you know from experience and by instinct 😉
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