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
Pochero Recipe
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!
Filipino Freelancer says
July 22, 2011 at 2:20 amOh 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..:(
rex says
July 22, 2011 at 5:56 pmpede po ba na porkchop ang ilagay sa pohero?
Rona jun says
July 30, 2011 at 7:08 amMy 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..
Food Jaunts says
August 1, 2011 at 7:38 amLooks 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.
Elle says
August 3, 2011 at 8:14 pmhi 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 😉
Joei says
September 24, 2011 at 3:52 ami’m excited to try making this dish later on. this website is great. it inspires me to cook and try new recipes. fantastic!
edward says
October 26, 2011 at 7:06 ami love this…
Cristina/WA state says
October 30, 2011 at 11:25 pmLove 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!!
Flor Ripley says
April 4, 2012 at 5:05 pmHi, 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…
Coco says
July 29, 2015 at 11:40 pmThis is not the right way to cook Pochero. The banana and potatos are fried first!
William Reyes says
August 23, 2016 at 1:53 pmThere 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.
Leonore Getchell says
September 15, 2018 at 4:46 pmCorrect! 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.
Ray says
August 23, 2016 at 1:27 pmSir Vanjo! Thank you for sharing all your recipes! Hope you could keep more of these coming… More power!
Vanjo Merano says
August 23, 2016 at 2:01 pmYou are welcome, Ray.
Admiral says
February 19, 2019 at 5:33 amAstig! Just done cooking it now! Thank you for helping me 🙂