This recipe that I am sharing with you today is one of the most loved pork recipes in the Philippines. It is popularly cooked for special occasions like weddings, fiesta and Christmas. Called Pochero, the name of this dish came from the Spanish word Puchero which means stewpot.
Pochero can be cooked using pork, beef, chicken and fish, but pork pochero is the most common version. The ingredients used for all versions and the manner of cooking may vary depending on the cook's preference. As for me, this is how I cook my Pork Pochero. Check it out and let me know what you think. You might also want to check the Fish Pochero I have posted before.
- 2 lbs pork, cubed (I used country style pork ribs for this)
- 3 pcs saba bananas, peeled and each cut into 3 bias slices (didn't have saba bananas so it's not included in the photos)
- 3 medium-sized potatoes, peeled and quartered
- 3 cloves garlic, minced
- 1 medium-sized onion, thinly sliced
- 2 pcs. medium sized tomatoes, seeds removed and diced
- 1 cup pork broth
- 1 *8-oz. can tomato sauce
- ¼ cup banana ketchup
- 15 pieces green beans, cut 2" long
- 1 cup cooked red beans or garbanzo beans
- 1 small cabbage
- 1 Tbsp sugar
- 5 Tbsp olive oil
- salt and pepper
- 1 Tbsp garlic powder
1. Sprinkle pork with 1 tsp salt, 1/4 tsp pepper and garlic powder. Let sit for about 15 minutes. Boil pork in water until tender. Reserve 1 cup of broth. Drain pork and set aside. Meanwhile, in a skillet over medium heat, fry saba bananas (if using) and potatoes in light olive oil until golden brown. Remove from skillet and set aside.
2. In the same skillet, saute pork until brown. Push to one side of the skillet. Saute garlic, onion and tomatoes for about 3 minutes or until tomatoes are soft. Mix with pork. Add green beans and saute for a minute.
3. Add pork broth, tomato sauce and ketchup. Bring to a gentle boil. Add sugar. Mix well. Season with salt and pepper to suit your taste. Simmer for about 5 minutes or until green beans are crisp tender.
4. Add red beans and cabbage. Simmer for 3 minutes. Add the fried saba and potatoes. Toss until well coated. Remove from heat. Transfer to a serving dish. Serve with hot rice.