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Home » Recipes » Lunch Recipes » Pochero Recipe

Pochero Recipe

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Pochero or Puchero is a well-loved Filipino stew. I know that you are familiar with this dish after we featured two variations: Beef Pochero and Chicken Pochero.To complete our Pochero series, I thought of sharing this Pork Pochero recipe. This pretty much uses the same ingredients. However, there are some differences in the way the ingredients are prepared. Since we now have three recipe variations, it will make more sense if different options in preparation are presented. For example: this recipe does not require plantains to be fried while the previous recipes do.

In making Pork Pochero, I personally prefer pork belly than other leaner parts. The pork belly fat makes this dish taste better. I also find the texture of tender pork belly pleasing. However, no matter how good and appealing it may sound, health always comes first before pleasure. If you think that your fat and cholesterol levels are high, try using leaner cuts of meat — like pork tenderloin.

One of the factors that make this dish taste great is plantain (or even saging na saba). This ingredient provides a unique sweet flavor to this dish. Let me emphasize that it is important to use ripe plantains in cooking Pochero so that you will get the best possible flavor.

Do you have tips and suggestions to add? We love to hear from you.

Try this Pork Pochero recipe and let me know what you think.

Watch the Video on How to Cook Pochero

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5 from 3 votes

Pochero Recipe

This pochero recipe shows the basic way on how to cook pork pochero.
Course Main Dish
Cuisine Filipino
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 426kcal
Author Vanjo Merano

Ingredients

  • 1 lb pork belly chopped
  • 2 medium tomatoes diced
  • 1 medium onion diced
  • 1 teaspoon garlic minced
  • 2 to 2 1/2 tablespoons patis fish-sauce
  • 1 tablespoon whole pepper corn
  • 1 small can tomato sauce
  • 1 cup chick peas garbanzos
  • 1 large plaintain banana ripe, chopped
  • 1 medium sized potato cubed
  • 1 small cabbage quartered
  • 1/4 lb long green beans
  • 1 bunch bok choy pechay
  • 1 cup water
  • 2 tablespoons cooking oil

Instructions

  • Heat cooking oil in a cooking pot.
  • Sauté garlic, onions, and tomatoes
  • Add pork and cook until the color turns light brown.
  • Put-in fish sauce, whole pepper corn, and tomato sauce. Stir.
  • Add water and let boil. Simmer until pork is tender (about 30 to 40 minutes).
  • Put-in potato, plantain, and chick peas. Cook for 5 to 7 minutes.
  • Add cabbage and long green beans. Cook for 5 minutes.
  • Stir-in the bok choy. Cover the pot and turn off the heat.
  • Let the residual heat cook the bok choy (about 5 minutes).
  • Transfer to a serving plate and serve.
  • Share and enjoy!

Nutrition

Serving: 4g | Calories: 426kcal

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  • Pata Pochero
    Pata Pochero
  • Leche Flan Recipe
    Leche Flan Recipe
  • Garlic Butter Shrimp Recipe
    Garlic Butter Shrimp Recipe
  • Adobong Kangkong Recipe
    Adobong Kangkong Recipe
  • Ginisang Labanos Recipe
    Ginisang Labanos Recipe
  • Pata Tim Recipe
    Pata Tim Recipe

Reader Interactions

Comments

  1. Mariel says

    March 19, 2022 at 9:52 pm

    5 stars
    Thank you for sharing this recipe. I’ve been using your pochero recipe ever since and my family loved it!

    Reply
    • Vanjo Merano says

      March 25, 2022 at 1:00 pm

      Awesome! Thanks for the feedback.

      Reply
  2. Admiral says

    February 19, 2019 at 5:33 am

    Astig! Just done cooking it now! Thank you for helping me 🙂

    Reply
  3. Ray says

    August 23, 2016 at 1:27 pm

    5 stars
    Sir Vanjo! Thank you for sharing all your recipes! Hope you could keep more of these coming… More power!

    Reply
    • Vanjo Merano says

      August 23, 2016 at 2:01 pm

      You are welcome, Ray.

      Reply
  4. Coco says

    July 29, 2015 at 11:40 pm

    This is not the right way to cook Pochero. The banana and potatos are fried first!

    Reply
    • William Reyes says

      August 23, 2016 at 1:53 pm

      5 stars
      There are more than 10 ways to cook pochero. This can be different from your version. The difference does not mean that this is incorrect. You should present an evidence that the method you are using came from the man who first cooked pochero.

      Reply
      • Leonore Getchell says

        September 15, 2018 at 4:46 pm

        Correct! This is howVanjo says he does his pocheri and thanks to him. In every recipe, there are always different ways to do it. Share yours if you have. Peace, everyone. God bless.

  5. Flor Ripley says

    April 4, 2012 at 5:05 pm

    Hi, Found your web and I am hook. I Do this now on daily basis. What prepare for my husband and family. So far you save me! all the recipes are awesome…Thank again Flor…

    Reply
  6. Cristina/WA state says

    October 30, 2011 at 11:25 pm

    Love your website!! My cousin shared it w/ me about a week ago, today I made some chicken pochero and it came out really good and it’s simple. Tomorrow I planned to make some ginisang ampalaya. You really are amazing! I love to cook and try new recipes, so now I’ll just watch your video and cook at the same time :). Thank you so much, keep up the good work!!

    Reply
  7. edward says

    October 26, 2011 at 7:06 am

    i love this…

    Reply
  8. Joei says

    September 24, 2011 at 3:52 am

    i’m excited to try making this dish later on. this website is great. it inspires me to cook and try new recipes. fantastic!

    Reply
  9. Elle says

    August 3, 2011 at 8:14 pm

    hi vanjo! good job on panlasang pinoy, im a new fan 😉 by the way your pochero is pretty much the same with what my family is doing except we use pork and beans instead of a plain tomato sauce, i guess because we grew up knowing pochero is albeit a sweet dish. And instead of liempo cuts we use pork kasim for the pork variation of this dish. Thanks for posting this 😉

    Reply
  10. Food Jaunts says

    August 1, 2011 at 7:38 am

    Looks great -- pochero has always been one of my favorites. My family always made it with beef, so I’ll have to try the pork variation.

    Reply
  11. Rona jun says

    July 30, 2011 at 7:08 am

    My mom used cAnned pork and beans instead of tomato sauce. This is one of my favorite recipe of my mom.. I never tried cooking pochero my mom always cooked for us but now na wla na xa we have to cook our own food thanks vanjo for sharing this recipe..

    Reply
  12. rex says

    July 22, 2011 at 5:56 pm

    pede po ba na porkchop ang ilagay sa pohero?

    Reply
  13. Filipino Freelancer says

    July 22, 2011 at 2:20 am

    Oh yes, I remember when my granda is cooking pochero in our kalan way back 8 years from now. She add banana on pochero cut so thick..its a kapampangan style of cooking..hope she’s still alive to cook to us..I really miss her..:(

    Reply

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