Filipino Pochero Recipe using pork belly

BY :Bebs | Published: 02/17/ 2017 | Updated:10/30/ 2019 | 20 Comments

RECIPE PRINT

4.91 from 11 votes

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Pochero (Puchero) is another great dish that we inherited from the Spanish. It is a stew of meat, vegetable, root crops and legumes andwas originally considered as peasant stew (in Andalusia). This is because the meat thatwas usually used were from cheapest (fatty) cuts from a pig, cow, and chicken and with vegetables that were in season.

The Filipino Pochero is slightly different as it has tomato sauce and it. What sets it apart from other tomato-based stew is that it (must) have ripe plantain banana or 'saba'. This makes a rather interesting flavor to the stew because it adds a natural sweetness to the dish.

I chose to pre-boil the pork belly to make sure that they are really tender and the vegetables not overcooked. I did it the night before and then placed the meat and broth in the fridge until it was time to cook my Pochero the next day. It is also a good idea especiallyfor those who do not have enough time to prepare it for lunch or dinner.

By the way, this post is forTina who requested this recipe of Pochero and who loves impressing her son and husband with her great Filipino food! 🙂

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Pork Pochero Recipe

4.91 from 11 votes

Try this Filipino Pork Pochero recipe using pork belly. A tomato-based stew that has ripe plantain bananas that set it apart from any other!

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Course :Main Course

Servings =4

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Ingredients

2 pounds pork belly - cut into cubes
2-3 tablespoons oil
2 ripe plantain bananas - each cut into 3 pieces
1 small carrots - cut into chunks
1 big or 2 medium potatoes - cut into quarters
2 cloves garlic - minced
1 medium onion - chopped
2 medium tomatoes - cut into chunks
1 tablespoon tomato paste
2 tablespoons fish sauce
⅛ teaspoon ground pepper
1 cup chickpeas (garbanzos) - canned
2-3 cups pork broth - or water
1 bunch pak choi - the base cut

Instructions

Boil pork belly in water until it becomes tender. Separate the meat and broth when ready to cook.
Heat oil in a deep pan or a pot and fry the potatoes, carrots, and bananas until the edges are slightly browned. Remove from oil and transfer to a plate.
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In the same oil saute garlic, onion, and tomato until limp.
Add the pork belly cuts and the tomato paste. Season with fish sauce and ground pepper.
Next, add back the fried potatoes, carrots and banana plantain (saba) and also the chickpeas.
Pour in the broth/water and let it simmer to cook the potatoes and carrots and until the broth turns into a thicker sauce.
Lastly, add the pak choi and turn off the heat. Cover the pot for 3 minutes to cook the pak choi.
Serve hot with rice.

Notes

If the plantain bananas are not sweet enough, add a teaspoon of sugar.

Nutrition

Calories: 1417kcalCarbohydrates: 35gProtein: 30gFat: 129gSaturated Fat: 44gCholesterol: 163mgSodium: 1391mgPotassium: 1556mgFiber: 7gSugar: 14gVitamin A: 11720IUVitamin C: 115.3mgCalcium: 279mgIron: 4.7mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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Reader Interactions

Comments

What do you think?

Erna says
October 18, 2023 at 10:00 am

Love this! I made it last night for dinner. Family loved it too. I just substituted bokchoy
Reply
Ef Cee says
January 17, 2023 at 2:43 am

Add a bit of string beans and some Chinese sausage! (Optional)
Reply
Nancy says
January 31, 2022 at 4:00 pm

i like this menu thank you
Reply
Maria says
September 01, 2021 at 5:02 am

Can I use chicken instead of pork?
Reply
- Bebs says
  September 03, 2021 at 10:46 pm
  
  Sure you can, Maria.
  Reply
Wennie says
July 11, 2021 at 7:00 am

Thanks for sharing.. I love so much pochero. Keep it up!
Reply
- Bebs says
  July 13, 2021 at 10:14 am
  
  You are welcome. Wennie.
  Reply
Maricel says
March 17, 2021 at 5:49 pm

I want to cook pork pochero. Can I get the recipe.
Thank you
Reply
Alma says
July 04, 2020 at 10:30 am

Loved the receipe.
Reply
- Bebs says
  July 06, 2020 at 1:42 am
  
  Glad to hear it, Alma.
  Reply
gigi says
June 17, 2020 at 10:55 am

Thanks for the recipe. I grew up loving my dad's pochero adding chorizo in the mix and a side dish of mashed grilled eggplant (skin removed) and squash with lots of raw garlic and olive oil. Yummeh
Reply
Valyn says
April 05, 2020 at 2:40 am

where can I get a specific banana here in Berlin/Germany?
Reply
- Bebs says
  April 05, 2020 at 2:56 pm
  
  I am not sure if you can get it at these times, but usually, Asianladen have them.
  Reply
eena says
June 29, 2018 at 5:59 pm

Thanks for sharing this recipe. I often cook this and added 1 teaspoon of brown sugar 🙂
Reply
Lani says
April 08, 2018 at 12:18 pm

Hi Ms. Bebs! How about Beef Roast. Thank you!
Reply
- Bebs says
  April 08, 2018 at 2:25 pm
  
  Hi Lani, will be in my list then!
  Reply
Dawn says
February 18, 2017 at 6:05 pm

A must-try dish!! ??
Reply
- Bebs says
  February 18, 2017 at 7:23 pm
  
  Thanks for the comment!
  Reply
Albert. Cabulagan says
February 18, 2017 at 3:06 pm

Wow.. Your thoughts and cooking ways are exact of myself. You know your history and your facts are right on. You also know how to cook these dish the correct way. I amazed by your knowledge of why certain meat cuts were used etc. Most notable where these dishes are inherited from. Thanks for being real.. sincerely Al
Reply
- Bebs says
  February 18, 2017 at 5:32 pm
  
  Thanks for the nice comment Albert. I try to do some research for every recipe especially if it is the first time I make them and some you know from experience and by instinct 😉
  Reply

Filipino Pochero Recipe using pork belly - Foxy Folksy (2024)