I consider Pochero as a comfort food. Aside from being delicious, it also gives me the feeling of nostalgia. I also feel comfy when eating it with rice during cold weather. You can say that this dish is a mainstay in our household during the winter season.
This featured recipe called Pochero with Pork and Beans is a version of pork pochero. Instead of tomato sauce and chickpeas, it utilizes canned pork and beans. How good is this? I think that It is as good as my other version. You should try it for yourself.
How to Cook Pochero with Pork and Beans
The thing that I like when cooking Filipino stews is the fact that most of these dishes can be prepared easily. There is not much preparation involved and the steps are straightforward. Try to jump into the steps in the recipe below to see what I mean.
Start by sautéing the aromatics and tomato. You can saute the onion before the garlic, or vice versa. To me, it is all about how you want the garlic done. I usually add the garlic first when I want my dish to have that nice roasted garlic flavor. I prefer not to have it in this version of pochero, thus the onion goes first. I also add a piece of fresh ripe tomato for best results.
Pork belly is my favorite cut when cooking this dish. You can also use pork ham or shoulder. I personally like fatty cuts of pork because it does not dry up when cooked. It is always moist on the inside when cooked properly.
Add the pork belly into the cooking pot once the onion and tomato soften from sautéing. Cook the pork until it browns a bit. I also like to add a piece of Knorr Pork Cube to my stews in order to have that additional solid pork flavor. Don’t forget to throw-in the chorizo. Chorizo de Bilbao is ideal. However, Chinese sausage can be used as an alternative ingredient.
Tenderize the meat by pouring water into the pot. Let the meat boil in low heat (it usually takes 40 minutes to an hour) until the pork gets tender.
Add the potato and saba bananas next. Plantains can be used a substitute for saba. The green vegetables goes in once the potato softens. Season with fish sauce and ground black pepper.
I hope that you enjoy cooking and eating this dish as much as I did.
Try this delicious Pochero with Pork and Beans recipe. Cheers!
Try this delicious Pochero with Pork and Beans recipe. I hope that you enjoy cooking this dish.
Pochero with Pork and Beans
- 2 lbs pork belly cubed
- 1 piece Knorr Pork Cube
- 15 ounces pork and beans
- 1 piece potato cubed
- 2 pieces saba banana sliced
- 1/4 head cabbage sliced
- 1 bunch pechay
- 18 pieces long green beans
- 1 piece Chorizo de Bilbao sliced
- 1 piece tomato cubed
- 1 piece onion chopped
- 4 cloves garlic chopped
- 3 cups water
- Patis and ground black pepper to taste
- 3 tablespoons cooking oil
- Heat oil in a cooking pot. Saute onion, garlic, and tomato.
- Add pork once the onion softens. Saute until the color turns light brown.
- Add Knorr Pork Cube. Stir and then add chorizo. Cook for 1 minute.
- Pour water. Let boil. Cover the pot and adjust heat between low to medium. Cook for 45 to 60 minutes or until pork gets tender. Note: add more water as needed.
- Put potato and saba banana into the pot. Cover and continue to boil for 5 minutes.
- Pour pork and beans into the pot. Cook for 3 minutes.
- Add long green beans, cabbage, and pechay. Cook for 2 to 3 minutes.
- Season with patis and ground black pepper.
- Transfer to a serving bowl. Enjoy!
Watch How to Cook Pochero with Pork and Beans