Pork Pochero
Pork Pochero is a classic Filipino stew made of pork belly, saba bananas, beans, and vegetables. It's hearty, tasty, and perfect as cold-weather comfort food!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- canola oil
- 2 saba bananas, peeled and cut into chunks
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cut into chunks
- 2 pieces Chorizo de bilbao, cut into chunks
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 pounds pork belly, cut into 2-inch cubes
- 2 medium tomatoes, chopped
- 1 tablespoon fish sauce
- 4 cups water
- 1 can (15 ounces) pork and beans
- 2 bunches pechay, ends trimmed and leaves separated
- salt and pepper to taste
- 8 pieces green beans (Bagiuo beans), ends trimmed
Instructions
- 1
In a deep pot over medium heat, heat about 2 tablespoons of oil. Add saba bananas and cook, turning as needed, until lightly browned. Remove from pan and drain on paper towels.
- 2
Add potatoes and carrots and cook until lightly browned. Remove from pan and drain on paper towels.
- 3
Add Chorizo de bilbao and cook until lightly browned. Remove from pan and drain on paper towels.
- 4
Remove excess oil except for about 1 tablespoon. Add onions and garlic and cook until softened.
- 5
Add pork belly and cook until lightly browned.
- 6
Add tomatoes and cook, mashing with the back of a spoon, until softened and release juices.
- 7
Add fish sauce and cook for about 1 to 2 minutes.
- 8
Add water and bring to a boil, skimming scum that floats on top.
- 9
Lower heat, cover and simmer for about 30 to 40 minutes or until meat is tender.
- 10
Add pork and beans, potatoes, carrots, and Chorizo de bilbao. Continue to simmer until vegetables are tender.
- 11
Add green beans and saba bananas and cook for about 2 to 3 minutes.
- 12
Add pechay and cook for another minute.
- 13
Season with salt and pepper to taste. Serve hot.