This Pork Pochero recipe is a delicious Filipino stew with tender pork belly in a light tomato sauce, setting it apart from other heavy tomato-based stews.
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What is Pochero?
Pochero, from the Spanish dish "puchero," is made with various types of protein and saba bananas (saging na saba), simmered in a light tomato-based broth. It includes chickpeas, sweet potatoes, and other vegetables that makes it a hearty and flavorful meal.
Because of the use of similar ingredients, you may easily confuse Pochero with other FIlipino tomato-based stews like Afritada, Caldereta, and Menudo.
Ingredients you'll need
Notes and substitutions
- Pork: I used pork belly, which includes both lean and fatty parts. If you prefer a leaner option, use pork shoulder or pork chuck as alternatives. Pork ribs can also be used for a different texture and taste.
- Chorizo de Bilbao: A type of Spanish sausage with a smoky and slightly spicy flavor. You can also use other types of chorizo or firm sausages that can be sliced without losing their shape.
- Tomato Paste: This concentrated tomato product adds depth and richness. You can replace it with tomato sauce or crushed tomatoes, but remember to reduce the water in the recipe to achieve desired consistency.
- Vegetables: I've used chickpeas, sweet potatoes, carrots, yardlong beans, and cabbage. Feel free to use other varieties, like pechay or bok choy, green beans, and napa cabbage.
How to make this recipe
Step 1: Prepare the Pork
Trim any excess fat from the pork belly and cut them into large chunks; they will slightly shrink as they cook. Season generously with salt on both sides. Set aside.
Step 2: Sear the Bananas
In a 4.5-quart heavy-bottomed pot, heat some oil over medium-high heat. Briefly sear the saba bananas on both sides, making sure they stay firm. Transfer them to a plate.
Step 3: Sear the Carrots and Sweet Potatoes
Add more oil if needed, then lightly sear the carrots and sweet potatoes on both sides. Transfer them to the plate.
Step 4: Sear the Pork Belly
Sear the pork pieces in batches to avoid overcrowding them. Transfer them to a plate, then remove excess oil from the pot.
PRO TIP: For a richer flavor in your Pochero, always sear the pork until it's golden brown before simmering. Searing locks in the meat's juices and caramelizes the surface, giving a deeper flavor to the stew.
Step 5: Sear the Chorizo
Briefly sear the chorizo slices for about a minute to enhance their flavor. Once done, transfer them to the plate.
Step 6: Sauté Aromatics and Tomato Paste
Add more oil if necessary, and reduce to medium heat. Sauté the onion and garlic until softened. Add the tomato paste, letting it cook until it caramelizes and deepens in color.
Step 7: Add the Pork, Liquid, and Seasonings
Add the meat, 2½ cups of water (adding more later as needed), bay leaves, chicken base, fish sauce, sugar, and ground pepper to taste.
Mix well, scraping off any browned bits from the bottom. Increase the heat and bring the mixture to a boil.
Step 8: Simmer
Once boiling, reduce the heat to medium. Cover and simmer for 30-40 minutes until the meat is fork-tender and easily pulls apart.
Step 9: Add More Ingredients
Add the chorizo, carrots, sweet potatoes, and chickpeas. Let them simmer for another 10 minutes or until they're tender.
Step 10: Add Bananas and Veggies
Add the bananas, yardlong beans, and cabbage to the pot. Cover and let them cook for another 5 minutes. Taste and adjust as needed.
Serve your Pochero (with Pork) with steamed white rice and enjoy! Keep leftovers in the refrigerator for 3-4 days, or freeze them to extend their shelf life.
Recipe FAQs
Yes! Pochero is quite versatile, and you can use other meats like beef or chicken. Each variation will give the dish a unique flavor profile. Feel free to experiment with different proteins to suit your preferences.
Pochero distinguishes itself with its unique combination of ingredients. Unlike other Filipino stews with thicker sauces or gravies, Pochero has a lighter, tomato-based broth. It also contains bananas, which add a natural sweetness to the dish, along with other ingredients like chickpeas, sweet potatoes, and green beans.
Variations of Pochero
- Pork Pochero: The most common type, which may be made with various pork cuts, including pork belly, shoulder, or ribs.
- Chicken Pochero: Made with various chicken cuts and has a lighter flavor profile.
- Beef Pochero: Made with beef cuts like chuck, brisket, or shank, known for its gelatinous connective tissues. This version has a richer, more robust flavor.
- Fish Pochero: A lighter alternative, it's best made with meaty fish varieties that complement the flavorful sauce.
- Visayan Pochero: A dish from the Visayas region in the Philippines, this version has a clear broth without tomatoes, and includes saba bananas. It's typically made with pork or beef, and sometimes with lemongrass for extra aroma.
Other pork recipes you may like
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📖 Recipe
Pochero (with Pork)
Equipment
- 4.5-quart Dutch oven or a heavy bottomed-pot
Ingredients
- 2 pounds pork belly see note
- 2-3 ripe saba bananas cut into large chunks; sub: plantains
- 1 small carrot cut into large chunks; see note
- 2 small sweet potatoes cut into large chunks; see note
- 2 chorizo de Bilbao cut into bite-sized pieces; see note
- 1 medium onion chopped
- 6 garlic cloves minced
- ⅓ cup tomato paste see note
- 2½-3 cups water
- 2 bay leaves
- 2 teaspoons chicken base or bouillon
- 1 tablespoon fish sauce adjust to taste
- 1 tablespoon sugar adjust to taste
- 1 cup chickpeas or garbanzo beans drained
- A bunch of yardlong beans or green beans cut into 2" sections; see note
- ½ small cabbage cut into wedges or chunks; see note
- Salt and pepper to taste
- Neutral oil for searing and sautéing
Instructions
- Trim any excess fat from the pork belly and cut them into large chunks; they will slightly shrink as they cook. Season generously with salt on both sides. Set aside.
- In a large pot, heat some oil over medium-high heat. Briefly sear the bananas on both sides, making sure they stay firm. Transfer them to a plate.
- Add more oil if needed, then lightly sear the carrots and sweet potatoes on both sides. Transfer them to the plate.
- Sear the pork belly pieces in batches to avoid overcrowding them. Transfer them to a plate, then remove excess oil from the pot.
- Briefly sear the chorizo slices for about a minute, then transfer them to the plate.
- Add more oil if necessary, and adjust to medium heat. Sauté the onion and garlic until softened.
- Sauté the tomato paste until caramelized and darker in color.
- Add the meat, 2½ cups of water (adding more later as needed), bay leaves, chicken base, fish sauce, sugar, and ground pepper to taste. Mix well, scraping off any browned bits from the bottom. Increase the heat and bring it a boil.
- Once boiling, reduce the heat to medium. Cover and simmer for 30-40 minutes until desired tenderness is achieved.
- Add the chorizo, carrots, sweet potatoes, and chick peas. Simmer for another 10 minutes or until they're tender.
- Add the bananas, yardlong beans, and cabbage to the pot. Cover and let them cook for another 5 minutes. Taste and adjust as needed.
Notes
- Pork: I used pork belly, which includes both lean and fatty parts. If you prefer a leaner option, use pork shoulder or pork chuck as alternatives. Pork ribs can also be used for a different texture and taste.
- Chorizo de Bilbao: A type of Spanish sausage with a smoky and slightly spicy flavor. You can also use other types of chorizo or firm sausages that can be sliced without losing their shape.
- Tomato Paste: This concentrated tomato product adds depth and richness. You can replace it with tomato sauce or crushed tomatoes, but remember to reduce the water to achieve desired consistency.
- Vegetables: I've used chickpeas, sweet potatoes, carrots, yardlong beans, and cabbage. Feel free to use other varieties, like pechay or bok choy, green beans, and napa cabbage.
Theresa
Looks delicious!!!
Nora Reyes
Thank you, Theresa!