Pochero or Puchero is a well-loved Filipino stew. In cooking this dish you might prefer pork belly than other leaner parts. The pork belly fat makes this dish taste better. However, no matter how good and appealing it may sound, health always comes first before pleasure. If you think that your fat and cholesterol levels are high, try using leaner cuts of meat — like pork tenderloin.
One of the factors that make this dish taste great is plantain (or even saging na saba). This ingredient provides a unique sweet flavor to this dish. Let me emphasize that it is important to use ripe plantains in cooking Pochero so that you will get the best possible flavor.
Try this awesome recipe!
- 1 lb pork belly, chopped
- 2 medium tomatoes, diced
- 1 medium onion, diced
- 1 teaspoon garlic, minced
- 2 to 2½ tablespoons patis (fish-sauce)
- 1 tablespoon whole pepper corn
- 1 small can tomato sauce
- 1 cup chick peas (garbanzos)
- 1 large plaintain banana (ripe), chopped
- 1 medium sized potato, cubed
- 1 small cabbage, quartered
- ¼ lb long green beans
- 1 bunch bok choy (pechay)
- 1 cup water
- 2 tablespoons cooking oil
HOW TO COOK:
- Heat cooking oil in a cooking pot.
- Sauté garlic, onions, and tomatoes
- Add pork and cook until the color turns light brown.
- Put-in fish sauce, whole pepper corn, and tomato sauce. Stir.
- Add water and let boil. Simmer until pork is tender (about 30 to 40 minutes).
- Put-in potato, plantain, and chick peas. Cook for 5 to 7 minutes.
- Add cabbage and long green beans. Cook for 5 minutes.
- Stir-in the bok choy. Cover the pot and turn off the heat.
- Let the residual heat cook the bok choy (about 5 minutes).
- Transfer to a serving plate and serve.
- Share and enjoy!
Credits to: panlasangpinoy.com