Pochero or Puchero is considered to be one of the Top 10 delicious foods you must try in the Philippines. Today, I will be sharing with you a simple recipe on how to cook Pochero.
But first, let me tell you a little bit about Pochero. It is a Filipino dish inspired by the Spaniards. Pochero or Puchero is basically a Spanish word which means Stewpot. To cook Pochero is pretty simple, it�s simply a combination of beef or pork shanks, onions, Pechay (cabbage), potatoes and should not be without, banana!
Although there are three variations on how to cook Pochero: Pork Pochero, Beef Pochero and Chicken Pochero. In this recipe, I will be showing you how to cook using Pork. The ingredients are pretty much the same as with Beef and Chicken, the only difference is the meat used and how the preparation to make Pochero in different options.�
When I make Pochero, I prefer to use Pork Belly than its leaner parts since the fat that comes with pork belly makes Pochero even tastier and more delicious. But as they say, not all top 10 delicious foods are healthy, therefore if your cholesterol levels are higher than normal, you might want to consider using pork tenderloin for a leaner cuts of pork meat and less fat. Health should always come first before pleasure, right?
One important ingredient that I would not want to miss adding to my Pochero are Plantains or Saging na Saba. What is the difference between Plantains and Banana? Basically, plantains are also a part of the banana family. When Plantains gets ripe, the color would still be green. When it starts to turn yellow, it only means that it is already overripe. While bananas can be eaten raw, this is not possible with plantains because of its high content of starch. To get the best flavor, I recommend you to use ripe plantains for your Pochero to add a unique flavor of sweetness.
RECIPE ON HOW TO COOK POCHERO
Preparation time: 10 minutes
Cooking time: 1 hour
Total: 1 hour and 10 minutes
Servings: 6-8 pax
- � Kilo pork belly; chopped
- 2 medium sized tomatoes; diced
- 1 medium sized Onion, diced
- 1 teaspoon Garlic; minced
- 2 tablespoons Patis (Fish sauce/Soy Sauce)
- 1 pack tomato sauce; small size
- 1 tbsp Whole Pepper Corn
- 1 cup of Water
- 1 medium sized potato; cubed
- � cup Peas (garbanzos)
- 3 Plantain ripe banana; chopped
- 1 medium sized cabbage; quartered
- � pounds green beans
- 1 bunch Pechay (Cabbage)
- 2 tablespoons of cooking oil
- Salt and Pepper to taste
- �In a large cooking pot, add cooking oil and bring to heat. When oil is hot enough, saut�s garlic, onion and tomatoes.�
- �Add Pork to the saut�ed ingredients, cook and wait until each side turns brownish.
- �Add fish sauce, tomato sauce and peas. Season and stir
- Add in Water and bring to boil. Simmer for about 30-40 minutes or until Pork is tender.
- Once Pork is tender enough, add Potatoes, Garbanzos and Plantain. Stir and cook for another 5-7 minutes.
- Add Cabbage and Green Beans. Cook for another 5 minutes
- Put on top Pechay. Cover the Pot and turn off the heat. Allow the residual and the heat cook Pechay. Preferably about 5 minutes more.
- Season with salt and pepper to taste
- Serve hot using a large bowl�
- Enjoy your Pork Pochero
Interested in other recipes? Feel free to comment below. Also, let me know your experience along the way. I look forward to hearing from you.�