Pochero
Pochero, from above
Non vegPhilippines

Pochero

Pork stewed with saba bananas, chickpeas and greens in tomato sauce. Spanish roots, Filipino sweetness.

90 minTime
30 gProtein each
mildSpice
From puchero to pochero2 chapters · 1 min read

Make it your way

Grandma's wayPork stew with saba bananas, chickpeas, potatoes and greens in tomato sauce.
The original
588kcalsame
30 gproteinsame
8 gfibresame
90minutessame

Pork pochero.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Pork800 g belly or shoulder, in chunks
Ripe plantain (ripe nendran banana)3 saba bananas, in thick slices
Chickpeas, boiled1½ cups cooked
Potato2, in chunks
Cabbage¼ head, in wedges
Bok choy (pak choi)2 heads
Green beansa handful
Tomato puree1¼ cups tomato sauce
Onion1, chopped
Garlic5 cloves, minced
Fish sauce1½ tbsp
Cooking oil (vegetable oil)2 tbsp
Waterabout 3 cups
Black pepper½ tsp

Method

5 steps
  1. 1Simmer the pork in water with a little salt for 45 minutes until tender. Keep the broth.
  2. 2Fry the plantains in oil until golden and set aside.
  3. 3Fry onion and garlic, add the pork and brown lightly, then add tomato sauce, fish sauce and 2 cups broth.
  4. 4Add potatoes and chickpeas and simmer 15 minutes.
  5. 5Add plantains, cabbage, beans and bok choy and cook 5 minutes. Season with pepper.
Serve it like this

Serve in a wide bowl with the greens on top, rice on the side and an eggplant sauce if you have one.

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Make it a meal

What goes with Pochero: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pandesal150 min
Bread or rice Jeera rice30 min
With a main Tortang talong25 min
On the side Kinilaw25 min
On the side Laing60 min
To drink Calamansi juice10 min
Something sweet Leche flan75 min
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