Pata Pochero Recipe

Pata Pochero is a soup dish composed of cut pork legs or pork hocks, potatoes, ripe saba banana (plantains), Calabaza squash (kalabasa), and bok choy (pechay). This simple soup recipe is very comforting. You can enjoy pochero during lunch or dinner.

The key to making a perfect pata pochero has something to do with the way the pork legs are cooked. It should be very tender, but the bones must not fall off. The taste should be mild and not overpowering. It will also help if the bananas are cooked enough to a point where the sweetness is integrated to the soup.

I usually eat pochero for lunch when on cold days. This dish is one of my means to keep myself warm. Although the skin and fat from the pork leg is tempting, it will be best if you limit your intake. Try digging on for the meat instead.

I usually have an extra dip composed of fish sauce, lemon juice, and chili flakes. It makes pochero more enjoyable. Take it easy on the rice though because it is likey that you will eat more than a cup.

Try this Pata Pochero recipe. Let me know what you think.

Pata Pochero

Pata Pochero Recipe

Ingredients

  • 3 lbs. Pig’s leg (pata), cut in 2 ½ inches length
  • 1 bunch bok choy
  • 3 pieces ripe saba banana, sliced
  • 2 medium potatoes, cubed
  • 1 cup cubed calabaza squash (kalabasa)
  • 1/2 cup tomato sauce
  • 6 to 8 cups water
  • 1 piece beef broth or 2 teaspoons beef powder
  • 1 teaspoon minced garlic
  • 1 small onion, minced
  • 3 tablespoons cooking oil
  • 2 tablespoons fish sauce
  • Ground black pepper to taste

Cooking Procedure

  1. Heat the cooking oil in a cooking pot.
  2. Saute the garlic and onion.
  3. Add the pata and cook for 3 to 5 minutes or until all sides are light to medium brown.
  4. Pour-in the fish sauce, tomato sauce, and water. Add the beef cube (or powder). Let boil.
  5. Cover and then simmer for 50 to 70 minutes.
  6. Add the potato, banana, and calabaza squash. Cook for 5 to 7 minutes.
  7. Put-in the bok choy (or pechay) and then sprinkle some ground black pepper. Cover.
  8. Turn the heat off. Let the cover stay for 5 minutes until the residual heat cooks the bok choy.
  9. Transfer to a serving bowl. Serve.
  10. Share and enjoy!

Number of servings (yield): 4

  
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Comments

  1. I’ve tried this recipe earlier and I’m very much happy with the result. It reminds me of my late grandma’s pochero. Try it too…