Pochero is a delicious Filipino stew that has a rich and flavorful broth made with meat (usually pork, beef, or chicken) and a combination of vegetables like plantains, sweet potatoes, cabbage, and beans. It is typically served with rice and is perfect for family gatherings or hearty meals. Below is a complete recipe on how to make Pochero:
Ingredients:
For the meat and broth:
- 1 kg (2.2 lbs) pork belly (cut into chunks) or beef shank (or a combination of both)
- 2 tablespoons cooking oil
- 1 onion, peeled and quartered
- 1 head garlic, peeled and smashed
- 1 large tomato, quartered
- 1 bay leaf
- 1 tablespoon fish sauce (patis) or soy sauce
- 4 cups water or beef/chicken broth
- 1 teaspoon peppercorns
- Salt to taste
For the vegetables:
- 1 large plantain (saba banana), peeled and sliced into 1-inch rounds
- 2 medium potatoes, peeled and cut into cubes
- 1 sweet potato, peeled and cut into cubes
- 1/2 small cabbage, cut into wedges
- 1 cup green beans (sitaw), trimmed and cut into 2-inch pieces
- 1 cup chickpeas (garbanzo beans), cooked or canned (optional, but traditional)
- 1/2 cup tomato sauce (or use 1 fresh tomato and mash it if you prefer)
For garnishing:
- Fish sauce (patis) or salt to taste
- Freshly ground black pepper
Instructions:
Step 1: Prepare the ingredients
- Wash and peel the vegetables as instructed.
- Cut the pork belly or beef into large chunks, ensuring each piece has some fat for added flavor.
- If using dried chickpeas, soak them overnight and cook until tender before using, or you can use canned chickpeas for convenience.
Step 2: Cook the meat
- In a large pot, heat the cooking oil over medium heat. Add the pork belly (or beef) and brown on all sides for about 5-7 minutes. This helps to seal in the flavor.
- Add the onion, garlic, and tomato, and sauté for 3-4 minutes until the onion becomes soft and aromatic.
- Pour in the fish sauce (or soy sauce) and stir to coat the meat. Cook for 2 more minutes to let the sauce flavor absorb.
- Add the water or broth, bay leaf, peppercorns, and a pinch of salt. Bring to a boil, then lower the heat to a simmer.
- Let it simmer for about 45 minutes to an hour, or until the meat is tender and the flavors have melded together. Skim off any scum or impurities that rise to the surface.
Step 3: Add the vegetables
- Add the potatoes, sweet potatoes, and plantains to the pot. Let it simmer for 10-15 minutes, or until the vegetables are almost tender.
- Add the green beans, cabbage, and chickpeas (if using). Pour in the tomato sauce and mix everything gently. Simmer for another 10-15 minutes until the vegetables are tender, and the broth has become flavorful and slightly thickened.
Step 4: Adjust seasonings
- Taste the broth and adjust the seasoning with more fish sauce, salt, or pepper, if necessary.
- Once all the vegetables are cooked through, and the meat is tender, turn off the heat.
Step 5: Serve
- Ladle the Pochero into bowls, making sure to include a good mix of the meat, vegetables, and broth.
- Serve with steamed white rice on the side. For added flavor, you can drizzle a little more fish sauce on top or garnish with a squeeze of fresh calamansi or lime.
Tips:
- You can substitute pork with chicken or beef, depending on your preference. If using chicken, it will cook much faster (around 30 minutes).
- You can add more or fewer vegetables depending on what you have available or your personal taste. Some people also add saba bananas (plantains) for a subtle sweetness.
- Some versions of Pochero use the addition of annatto powder (achiote) for color, but it's optional.
- If you like a spicier version, you can add some chili peppers, like finger peppers (siling pang-sigang), towards the end of cooking.
Enjoy your Pochero!
This hearty, savory dish is perfect for cooler weather and is a fantastic comfort food for family dinners. The combination of tender meat, sweet vegetables, and flavorful broth makes it a Filipino classic that will surely please everyone at the table.