Pork Pochero Recipe

Pochero recipe originated from Spain, actually consulting wikipedia, the term pochero comes from the Spanish term "puchero" which means "stewpot".  We have a lot of recipes copied from our former colonizer and Pochero is one of those popular dishes we got from them. You can use either pork or beef or chicken, and either of these are equally delicious.  In this case, I'll be using pork since pork is what's available in our refrigerator. :) Pork Pochero Recipe is a tomato based stew but what makes Pochero different is the use of ripe saba banana which imparts a unique sweet taste to it.

Ideally, pork belly is used for our Pork Pochero Recipe because the fat is what makes this dish more appealing in look and in taste. Sadly in our household, might also be true in yours, I am the only one who eats the meat with the fat. So I had to use leaner cuts but please choose those with a bit of fat in them. It's just not the same without the pork fat. The more fats, the tastier our Pork Pochero Recipe becomes. :)

1.  Saute garlic till brown. Add in the onion and tomato and saute till the onion turns transparent.

2.  Add the pork and cook till the pork turns light brown.

3.  Pour tomato sauce in then add the peppercorns and fish sauce. Stir till well combined.

4.  Add the water and simmer till the pork softens, about 40 minutes.

5.  Add the potatoes, bananas and garbanzos. Simmer for 5 minutes.

6.  Add the cabbage and simmer for 3 minutes.

7.  Add the bok choy leaves, turn off the heat and cover the pot. Let the remaining heat cook the leaves.

8.  This Pork Pochero is now ready to be served. Enjoy! :)

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