Pork Pochero
What’s for dinner? Try this Pork Pochero with tender pork belly and loads of vegetables, sausage, and saba bananas in a rich, flavorful tomato sauce. This comfort food is hearty, tasty, and great with steamed rice for a satisfying meal!
Table Of Contents
Pochero is a Filipino stew brought by Spanish colonization. The Spanish puchero, which means stewpot, is traditionally made with various cuts of beef, chicken, fish or pork, vegetables, root crops, and cured meats.
Filipinos heavily adapted this classic peasant dish and made it their own, using indigenous ingredients to suit local tastes. Our version includes choice meats and a plethora of vegetables such as potatoes, carrots, cabbage, and beans. It’s usually tomato-based, with a slight sweetness from the addition of saba bananas.
Ingredient notes
- Pork– the recipe uses pork belly; use pork shoulder if you prefer a leaner cut.
- Vegetables– I used potatoes, carrots, cabbage, Baguio beans, green onions, and red bell peppers. Pechay or bok choy are also good options. You can also add chickpeas (garbanzos) for a nutty and earthy flavor.
- Saba Bananas– a type of cooking banana that adds a natural sweetness to the dish.
- Aromatics– onions and garlic are sauteed as a flavor base
- Chorizo de Bilbao– a pork and beef dry sausage seasoned with paprika
- Tomato sauce and paste– add depth of flavor and help thicken the stew
- Liquid Seasoning– add salty and umami flavor; you can also use soy sauce
- Lemon juice– gives the dish a tangy taste and a touch of freshness. You can substitute calamansi juice
- Chili peppers– the combination of siling haba and labuyo brings a kick of spice.
Cooking tips
- Cut the vegetables into uniform slices for even cooking.
- Frying the saba bananas, carrots, and potatoes helps keep them firm when added to the stew.
How to Serve and Store
- Enjoy Pork Pochero with steamed rice for a satisfying lunch or dinner or with crusty bread for a lighter meal. This dish is easy to make for everyday family meals but can be a special addition to holidays and gatherings.
- Keep leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
- To reheat, place in a saucepan over medium heat or microwave until completely warmed.
Pork Pochero
Pork Pochero is loaded with vegetables, sausage, saba bananas, and a rich tomato sauce for a hearty and flavorful main dish. It pairs well with steamed rice and is perfect for Sunday lunches or anytime you need a comforting meal.
Ingredients
- 2 tablespoons canola oil
- 2 potatoes, peeled and cubed
- 1 carrot, peeled, and cubed
- 2 pieces saba bananas, ripe but firm
- 1 piece chorizo, cut on a bias
- 2 pounds pork belly, cut into 1 1/2 inch thick
- salt to taste
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 3 cups water
- 1 tablespoon tomato paste
- 1 cup tomato sauce
- 2 tablespoons liquid seasoning
- 1/4 cup lemon juice
- 1 medium cabbage, quartered
- 1 red bell pepper, cored, seeded, and sliced
- 7 pieces baguio beans
- 1 stalk green onions, sliced
- 2 pieces finger chili peppers
- 1 piece Thai chili pepper
Instructions
- In a pan over medium heat, heat oil. Add potatoes and carrots. Cook until lightly browned. Remove from the pan and drain on paper towels.
- Add saba bananas. Fry until lightly browned. Remove from the pan and drain on paper towels.
- Add chorizo. Cook chorizo until lightly browned. Remove from the pan and drain on paper towels.
- Add pork belly. Cook until lightly browned. Season with salt to taste.
- Add onions and garlic. Cook until softened.
- Add water, tomato paste, tomato sauce, liquid seasoning, and lemon juice.
- Lower heat, cover, and simmer for about 30 to 40 minutes or until pork is tender.
- Add fried potatoes, carrots, and chorizo.
- Continue to cook until potatoes and carrots are tender.
- Add cabbage, red bell peppers, Baguio beans, fried saba bananas, green onions, and chili peppers
- Simmer for 5 to 10 minutes or until vegetables are tender.
- Serve hot.
Video
Notes
- Cut the vegetables into uniform slices for even cooking.
- Frying the saba bananas, carrots, and potatoes helps keep them firm when added to the stew.
Nutrition
Calories: 1628kcalCarbohydrates: 57gProtein: 40gFat: 140gSaturated Fat: 49gPolyunsaturated Fat: 15gMonounsaturated Fat: 61gTrans Fat: 0.03gCholesterol: 194mgSodium: 978mgPotassium: 2054mgFiber: 16gSugar: 20gVitamin A: 5478IUVitamin C: 181mgCalcium: 218mgIron: 7mg
Tried this recipe?Let us know how it was!
