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Pochero with pork in a pot.
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Pochero (with Pork)

Pork and vegetable stew with a light tomato sauce.
Course Main Course
Cuisine Filipino
Diet Gluten Free
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 861kcal
Author Nora Rey
Cost $15-$18

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
US Customary - Metric

Instructions

  • Trim any excess fat from the pork 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 in batches to avoid overcrowding the pot. 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 (add more later as needed), bay leaves, chicken base, fish sauce, sugar, and ground pepper to taste. Mix everything 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.

Nutrition

Calories: 861kcal | Carbohydrates: 21g | Protein: 22g | Fat: 76g | Saturated Fat: 27g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 524mg | Potassium: 623mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6061IU | Vitamin C: 22mg | Calcium: 59mg | Iron: 3mg