Pochero
A Filipino stew dish consisting of meat chunks cooked with saba bananas (or plantains) and a selection of vegetables.
Ingredients
- 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 (add to taste)
- pepper (add to taste)
- 8 pieces green beans (Baguio beans, ends trimmed)
Instructions
- 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.
- Add potatoes and carrots and cook until lightly browned. Remove from pan and drain on paper towels.
- Add Chorizo de bilbao and cook until lightly browned. Remove from pan and drain on paper towels.
- Remove excess oil except for about 1 tablespoon. Add onions and garlic and cook until softened.
- Add pork belly and cook until lightly browned.
- Add tomatoes and cook, mashing with the back of a spoon, until softened and release juices.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add water and bring to a boil, skimming scum that floats on top.
- Lower heat, cover and simmer for about 30 to 40 minutes or until meat is tender.
- Add pork and beans, potatoes, carrots, and Chorizo de bilbao. Continue to simmer until vegetables are tender.
- Add green beans and saba bananas and cook for about 2 to 3 minutes.
- Add pechay and cook for another minute.
- Season with salt and pepper to taste. Serve hot.