Hearty Pork Pochero Recipe

The ultimate comfort food for many, pochero is a hearty stew perfect for cold weather and rainy days. Filled with an abundance of ingredients, each with its different flavours and elements, pochero is made of tender pork belly cooked in a rich tomato broth along with smoked sausages and a variety of vegetables. Make this dish in the comfort of your home with our pochero recipe.

Meal: Lunch, Dinner
Cuisine: Filipino

Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour 15 minutes
Yield: 6 servings

Ingredients

• 2 tbsp of canola oil
• 2 saba bananas, peeled and cut into chunks
• 2 potatoes, peeled and quartered
• 1 carrot, peeled and cut into chunks
• 2 pieces of Chorizo de Bilbao, cut into chunks
• 1 onion, chopped
• 2 cloves of garlic, minced
• 900g of pork belly, cut into 2-inch cubes
• 2 tomatoes, chopped
• 1 tbsp of fish sauce
• 950ml of water
• 1 can of pork and beans
• 8 pieces of Baguio beans, ends trimmed
• 2 bunches of pechay, ends trimmed and leaves separated
• ½ tsp of salt
• ½ tsp of pepper

Equipment

• 1 deep pot
• Paper towels
• 1 sieve

Directions

• In a deep pot over medium heat, add oil.
• Toss in the saba bananas and cook until lightly browned on all sides. Remove the bananas from the pot and drain them on paper towels. Set aside.
• Repeat the step above with the potatoes and carrots in one batch and the Chorizo de Bilbao in another. Set all aside.
• Remove oil from the pot, leaving 1 tablespoon worth.
• Add in onions and garlic and cook until softened.
• Add pork belly and cook until lightly browned.
• Toss in the tomatoes and cook until soft, mashing them to release the juices.
• Add in the fish sauce and cook for 2 minutes.
• Pour in water and bring the broth to a boil. Use the sieve to skim off any scum floating on top.
• Turn the heat down to low, cover, and simmer for 40 minutes.
• Add the canned pork and beans, potatoes, carrots, and Chorizo de Bilbao.
• Simmer until the vegetables are tender.
• Add in the Baguio beans and saba bananas, cooking for 3 minutes.
• Add in the pechay and cook for another minute.
• Season with salt and pepper.
• Ladle into a bowl and serve!

Storing and Reheating

If you’ve made this pochero recipe and you’ve got too much left over, store them for another meal on another day! Let the stew fully cool down before transferring it to an airtight container. It can be kept in the fridge for up to 3 days or in the freezer for a maximum of 3 months. When you’re craving it again, just reheat it in a pan over medium heat until hot and serve!

Missing some ingredients?

Order your groceries with pandamart. Get your fix of pork belly, Baguio beans, and saba bananas online, and we’ll have our experienced riders deliver them to you in just 20 minutes.

Order ingredients from the shops near you