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Authentic Pocherong Bisaya (Visayan-Style Beef Pochero)
Pocherong Bisaya is a distinct Visayan interpretation of the classic Filipino pochero, featuring beef shanks simmered with lemongrass, ginger, and a medley of vegetables including sweet corn, saba bananas, bamboo shoots, and leafy greens in a clear, aromatic broth that balances savory, sweet, and fresh flavors. Unlike its richer cousin Bulalo or the tomato-based Luzon pochero, this version highlights the natural sweetness of its ingredients while incorporating uniquely Filipino elements like patis (fish sauce) and regional vegetables, making it a versatile dish that's both nourishing and refreshing.
Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 6
Calories: 485 kcal
Course:
Main Course , Soup
Cuisine:
Filipino
Ingredients
For the Broth Base
- 1.5 kg beef shanks tulan ng baka, cut into sections
- 4 stalks lemongrass tanglad, white parts pounded
- 1 large piece ginger luya, peeled and thinly sliced
- 6 cloves garlic bawang, minced
- 1 onion sibuyas, quartered
- salt asin to taste
- fish sauce patis to taste
- freshly ground black pepper paminta
- 2 tablespoons cooking oil mantika
Vegetables and Add-ins
- 4 pieces saba bananas saging na saba, sliced diagonally
- 1 cup bamboo shoots labong, pre-cooked and sliced
- 2 ears fresh sweet corn mais, cut into 3 sections
- 2 bunches bok choy pechay
- 1 medium cabbage repolyo, quartered
- 6 stalks spring onions sibuyas dahon, sliced
Instructions
- In a large pot, boil the beef shanks in water for 15 minutes. Drain and rinse the meat well to remove any scum. This ensures a clean, clear broth.
- Heat oil in a clean pot over medium heat. Sauté the minced garlic until lightly golden, about 30 seconds. Add the sliced ginger and quartered onions, cooking until fragrant, about 2-3 minutes.
- Add the cleaned beef shanks back to the pot along with the corn sections, bamboo shoots, and pounded lemongrass. Pour enough water to cover everything by two inches. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 1.5 hours or until the beef is fork-tender.
- Once the meat is tender, add the sliced saba bananas and cook for 15 minutes. Add the cabbage quarters and cook for 5 minutes.
- Finally, add the bok choy and sliced spring onions. Cook for a final 5 minutes until the greens are just wilted but still bright. Season with fish sauce and freshly ground black pepper to taste.
- Serve hot in bowls, making sure each portion has meat, vegetables, and plenty of the aromatic broth. Enjoy with steamed rice and extra fish sauce or calamansi on the side.
- Tips: Keep the heat at a gentle simmer to maintain a clear broth. Don't overcook the vegetables – they should be tender but still hold their shape. Taste and adjust seasoning gradually throughout cooking.
Cup of Yum
Notes
- Choose beef shanks with marrow for richer flavor
- Pound lemongrass before adding to release essential oils
- Don't overcook the vegetables to maintain their texture
- Add salt gradually throughout cooking for better flavor development
Nutrition Information
Calories
485kcal
(24%)
Carbohydrates
42g
(14%)
Protein
38g
(76%)
Fat
22g
(34%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.02g
Cholesterol
59mg
(20%)
Sodium
98mg
(4%)
Potassium
639mg
(18%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
4IU
(0%)
Vitamin C
45mg
(50%)
Calcium
125mg
(13%)
Iron
4.5mg
(25%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 485
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 38g | 76% |
| Fat | 22g | 34% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 59mg | 20% |
| Sodium | 98mg | 4% |
| Potassium | 639mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 45mg | 50% |
| Calcium | 125mg | 13% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.