Pork Pochero

Name: Pork Pochero
Prep time: 15 min
Cook time: 1 h
Total time: 1 h
Yield: 6 Servings
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 and pepper to taste; 8 pieces green beans (Bagiuo beans), ends trimmed

User Reviews

4.1

54 reviews

Good

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr
Servings
6 Servings
Calories
1167 kcal
Course
Main Course, Soup
Cuisine
Filipino

Pork Pochero

Gemma Fleming

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Pork Pochero is a classic Filipino stew made of pork belly, saba bananas, beans, and vegetables. It's hearty, tasty, and perfect as cold-weather comfort food!

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Ingredients

Servings

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 and pepper to taste
8 pieces green beans (Bagiuo beans), ends trimmed

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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.

Notes

Use ripe but very firm bananas for a touch of sweetness and the best texture.
Cut up the ingredients in uniform sizes for even cooking.
Pan-fry the potatoes, carrots, and saba bananas to help them keep and prevent them from falling apart when cooked in the sauce.

Nutrition Information

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Calories 1167kcal (58%) Carbohydrates 79g (26%) Protein 32g (64%) Fat 84g (129%) Saturated Fat 31g (155%) Cholesterol 123mg (41%) Sodium 1318mg (55%) Potassium 2361mg (67%) Fiber 18g (72%) Sugar 15g (30%) Vitamin A 15238IU (305%) Vitamin C 158mg (176%) Calcium 449mg (45%) Iron 9mg (50%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 1167 kcal

% Daily Value*

Calories	1167kcal	58%
Carbohydrates	79g	26%
Protein	32g	64%
Fat	84g	129%
Saturated Fat	31g	155%
Cholesterol	123mg	41%
Sodium	1318mg	55%
Potassium	2361mg	50%
Fiber	18g	72%
Sugar	15g	30%
Vitamin A	15238IU	305%
Vitamin C	158mg	176%
Calcium	449mg	45%
Iron	9mg	50%