Filipino Pork Pochero (Pocherong Baboy)
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Unrated
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 35 mins
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Servings
6
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Calories
1167 kcal
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Course
Main Course
Filipino Pork Pochero (Pocherong Baboy)
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Pork Pochero (Pocherong Baboy) is a Filipino hearty stew that evolved from Spanish colonial influences, featuring tender pork belly, smoky chorizo de bilbao, and a medley of vegetables simmered in a rich tomato-based sauce enriched with pork and beans. The dish's signature elements include sweet saba bananas that provide a subtle fruity counterpoint to the savory meat, while potatoes, carrots, and fresh pechay add substance and color to this robust one-pot meal that exemplifies Filipino comfort cooking at its finest.
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Ingredients
For the Base
- 2 pounds pork belly Liempo, cut into 2-inch cubes
- 2 pieces Chorizo de Bilbao sliced
- 1 large onion Sibuyas, diced
- 4 cloves garlic Bawang, minced
- 2 medium tomatoes Kamatis, chopped
- 1 tablespoon fish sauce Patis
- 4 cups water
- 1 can 15 ounces pork and beans
Vegetables and Fruits
- 2 ripe but firm Saba bananas Saging na Saba, cut into chunks
- 2 medium potatoes Patatas, quartered
- 1 large carrot Karot, chunks
- 2 bunches pechay Chinese cabbage
- 8 pieces Baguio beans string beans
- Canola oil for frying
Instructions
- Begin by preparing all ingredients. Pat dry and cut 2 pounds pork belly (liempo) into 2-inch cubes. Ensure all ingredients are at room temperature for even cooking.
- Heat oil in a large heavy-bottomed pot (kaldero) to 350°F/175°C. Pan-fry the saba bananas (saging na saba) until golden brown, about 2-3 minutes. Remove and set aside. In the same oil, fry potatoes (patatas) and carrots until lightly browned, 5-6 minutes. Remove and set aside. Finally, fry the sliced chorizo de bilbao until its oils release, 2-3 minutes.
- Using the same pot over medium heat (350°F/175°C), sauté diced onions (sibuyas) and minced garlic (bawang) until translucent. Increase heat to medium-high (375°F/190°C) and add the pork belly. Brown the meat on all sides until golden brown, about 8-10 minutes.
- Add chopped tomatoes (kamatis) and fish sauce (patis). Pour in 4 cups water and bring to a boil. Reduce heat to low (300°F/150°C) and simmer covered until the pork is tender, about 40 minutes. The internal temperature of the pork should reach 145°F/63°C.
- Add the can of pork and beans, potatoes, and carrots. Simmer for 10 minutes. Add Baguio beans (sitaw) and cook for 5 minutes. Finally, add the pechay and cook just until wilted, about 2 minutes.
- Return the fried saba bananas and chorizo to the pot. Simmer for a final 5 minutes to heat through and allow flavors to meld. Let rest for 5 minutes before serving hot with steamed white rice (kanin).
Notes
- Use pork belly with a good meat-to-fat ratio for the best flavor
- Never skip browning the meat - it develops deeper flavors
- Add pechay last to maintain its crisp texture
- Keep saba bananas firm to prevent them from dissolving
- Save the chorizo oil for cooking the vegetables
Nutrition Information
Show Details
Calories
1167kcal
(58%)
Carbohydrates
79g
(26%)
Protein
32g
(64%)
Fat
84g
(129%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
9g
Monounsaturated Fat
37g
Cholesterol
109mg
(36%)
Sodium
1318mg
(55%)
Potassium
296mg
(8%)
Fiber
18g
(72%)
Sugar
0.2g
(0%)
Vitamin A
16IU
(0%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1167 kcal
% Daily Value*
| Calories | 1167kcal | 58% |
| Carbohydrates | 79g | 26% |
| Protein | 32g | 64% |
| Fat | 84g | 129% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 37g | 185% |
| Cholesterol | 109mg | 36% |
| Sodium | 1318mg | 55% |
| Potassium | 296mg | 6% |
| Fiber | 18g | 72% |
| Sugar | 0.2g | 0% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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