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4.1 from 54 votes

Pork Pochero

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!

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

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

Instructions

    Cup of Yum
  1. 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.
  2. Add potatoes and carrots and cook until lightly browned. Remove from pan and drain on paper towels.
  3. Add Chorizo de bilbao and cook until lightly browned. Remove from pan and drain on paper towels.
  4. Remove excess oil except for about 1 tablespoon. Add onions and garlic and cook until softened.
  5. Add pork belly and cook until lightly browned.
  6. Add tomatoes and cook, mashing with the back of a spoon, until softened and release juices.
  7. Add fish sauce and cook for about 1 to 2 minutes.
  8. Add water and bring to a boil, skimming scum that floats on top.
  9. Lower heat, cover and simmer for about 30 to 40 minutes or until meat is tender.
  10. Add pork and beans, potatoes, carrots, and Chorizo de bilbao. Continue to simmer until vegetables are tender.
  11. Add green beans and saba bananas and cook for about 2 to 3 minutes.
  12. Add pechay and cook for another minute.
  13. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.