Pocherong Baboy is a type of Filipino pork stew dish. Although any almost any cut of pork can be used, the most commonly consumed for this dish is the belly, which is also referred to as liempo. It might have a resemblance with nilagang baboy at first glance, but there are certain ingredients that make this dish unique. The use of fresh tomato and tomato sauce are good examples. Chorizo de Bilbao, which is a type of sausage, is also added to provide additional flavor.
I made sure to make this version of pocherong baboy soupy. It feels like having a stew and soup at the same time. Every sip of its warm broth makes me feel comfortable. I must also say that the broth is very flavorful. It has a sweet meaty taste. The sweetness can be attributed to both the banana and tomato, while the meaty taste was derived from the pork and the broth used.
Pechay or baby bok choy is one of the ingredients that I cannot live without when it comes to pochero. I just feel that my dish won’t be complete without it. I was in the Philippines for a month-long vacation when I shot the cooking video below. It just happened that pechay is not available in all of the palengke (public market) near my location. I actually went to three markets that day and was not able to find one. As I was about to go home empty handed, I thought of trying my luck at a nearby mini-mart. I remembered that this establishment sells produce (fruits and vegetables). I was happy to see a few bunches of baby bok choy sitting inside the basket. I was very sure during that moment that I will be having pocherong baboy for lunch.
Feel free to check the recipe below and don’t forget to watch the cooking video. Both of these resources should help you cook this dish with ease. If you have questions or clarifications, drop me a comment. Happy cooking!
Try this Pocherong Baboy Recipe. Let me know your thoughts.
- 1 ½ lbs. pork belly, cut into cubes
- 2 bunches baby bok choy
- 4 medium ripe saba banana
- 1 piece Chorizo de Bilbao
- 4 medium ripe tomato, wedged
- 12 pieces long green beans
- 1 medium potato, cubed
- 4 ounces tomato sauce
- 1 medium yellow onion, chopped
- 3 cloves garlic, crushed and chopped
- 6 to 8 cups beef broth or pork broth
- 2 ½ tablespoons fish sauce
- ground white pepper to taste
- 3 tablespoons cooking oil
- Heat oil in a cooking pot.
- Once the oil becomes hot, saute onion and garlic.
- Add pork belly. Continue to saute until it turns light brown.
- Add Chorizo de Bilbao. Cook for 1 minute.
- Put the tomato into the pot. Stir and pour-in tomato sauce. Continue to cook for 2 minutes.
- Pour beef or pork broth into the pot. Let boil. Cover and cook in low heat for 45 to 60 minutes. Note: you can add more broth or water if needed.
- Add banana and potato. Cover and cook for 8 minutes.
- Add the long green beans. Stir. Cook for 3 minutes.
- Put the baby bok choy into the pot. Cover. Cook for 2 minutes.
- Season with fish sauce and ground white pepper. Stir,
- Transfer to a serving bowl. Serve.
- Share and enjoy!