POCHERO

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:

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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

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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

1. 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.
2. Add the onion, garlic, and tomato, and sauté for 3-4 minutes until the onion becomes soft and aromatic.
3. 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.
4. Add the water or broth, bay leaf, peppercorns, and a pinch of salt. Bring to a boil, then lower the heat to a simmer.
5. 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

1. Add the potatoes, sweet potatoes, and plantains to the pot. Let it simmer for 10-15 minutes, or until the vegetables are almost tender.
2. 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

1. Taste the broth and adjust the seasoning with more fish sauce, salt, or pepper, if necessary.
2. 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.

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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.

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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.

LUMPIA

Lumpia is a popular Filipino dish, essentially a type of spring roll. It can be made in two main varieties: Lumpiang Shanghai (the crispy, fried version) and Lumpiang Sariwa (the fresh, non-fried version with a soft wrapper). 

I'll give you a complete recipe for Lumpiang Shanghai, the crispy fried variety filled with seasoned ground pork, vegetables, and sometimes shrimp.

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INGREDIENTS

For the Filling:

• 1/2 kilo ground pork (or you can mix with shrimp or chicken if desired)
• 1/2 cup finely chopped onions
• 3 cloves garlic, minced
• 1 medium carrot, grated or finely shredded
• 1/2 cup green onions, chopped (optional, but adds flavor)
• 1/4 cup water chestnuts, chopped (optional, for added crunch)
• 1 egg, lightly beaten (for binding the filling)
• 1/4 cup soy sauce
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp sesame oil (optional, for extra flavor)
• 1/4 tsp sugar (optional, for a touch of sweetness)
• 1/4 cup fresh parsley or cilantro (optional, for added freshness)

For the Wrapper:

• 30-40 lumpia wrappers (available in Asian supermarkets; these are thinner than regular spring roll wrappers) *If lumpia wrappers are unavailable, you can use egg roll wrappers, though the texture will be different.

For Frying:

• Vegetable oil (enough for deep-frying, about 3-4 cups depending on the size of your pan)

For the Dipping Sauce (optional):

• 1/4 cup soy sauce
• 1/4 cup vinegar (preferably cane or white vinegar)
• 1-2 cloves garlic, minced
• 1/2 tsp sugar (optional)
• 1/4 tsp chili flakes or siling labuyo (optional, for a spicy kick)

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INSTRUCTIONS

Step 1: Prepare the Filling

1. Combine the ingredients: In a large mixing bowl, combine the ground pork, chopped onions, minced garlic, grated carrots, chopped green onions, and chopped water chestnuts (if using).
   • Add the egg, soy sauce, salt, pepper, sesame oil (if using), and sugar (if using).
2. Mix thoroughly: Use your hands or a spoon to mix all the ingredients together until well combined. Make sure the filling is evenly seasoned.
3. Taste the filling: Take a small spoonful of the mixture and cook it in a pan to check for seasoning. Adjust the salt, pepper, or soy sauce as needed.

Step 2: Roll the Lumpia

1. Prepare the lumpia wrappers: If you’re using frozen lumpia wrappers, make sure to thaw them in the fridge overnight or at room temperature before using. Once thawed, separate the wrappers carefully to avoid tearing.
2. Prepare your rolling station: Set up a clean surface, like a large cutting board or countertop, and place a damp towel on the side to cover the unused wrappers (to prevent them from drying out).
3. Start rolling:
   • Place a lumpia wrapper on a flat surface, with one corner pointing toward you (like a diamond shape).
   • Add about 1-2 tablespoons of the filling near the bottom corner of the wrapper (closer to you).
   • Fold the bottom corner over the filling, then fold in the sides, and continue to roll it tightly. Make sure the filling is sealed inside.
   • Seal the edge: Before finishing the roll, moisten the top edge of the wrapper with a little water (or egg wash) to seal it shut.
   • Repeat this process for the remaining wrappers and filling.

Step 3: Fry the Lumpia

1. Heat the oil: In a large frying pan or wok, heat about 3-4 cups of vegetable oil over medium-high heat. The oil should be deep enough to fully submerge the lumpia.
2. Test the oil temperature: To check if the oil is hot enough, drop a small piece of the wrapper into the oil. If it sizzles immediately, the oil is ready for frying.
3. Fry the lumpia: Carefully lower the lumpia into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
   • Fry for 3-5 minutes, turning occasionally, until the lumpia is golden brown and crispy on all sides.
4. Drain: Once cooked, remove the lumpia from the oil and drain them on a paper towel-lined plate to remove excess oil.

Step 4: Prepare the Dipping Sauce (optional)

1. In a small bowl, combine the soy sauce, vinegar, minced garlic, and sugar. Stir until the sugar dissolves.
   • If you want a spicy kick, add chili flakes or fresh siling labuyo (bird’s eye chili) for extra heat.

Step 5: Serve

1. Arrange the lumpia on a platter and serve with the dipping sauce on the side. Garnish with a few sprigs of fresh cilantro or parsley if desired.

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Tips for the Perfect Lumpia:

• For a healthier version: You can bake the lumpia instead of frying them. Brush the lumpia with oil and bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through until golden and crispy.

• Filling variations: While ground pork is the most common filling, you can mix in shrimp, chicken, or even beef if preferred. Some recipes also use a combination of pork and shrimp for a more balanced flavor.

• Vegetarian Lumpia: For a vegetarian version, you can replace the meat with tofu, mung beans, and vegetables like sweet potato, jicama, and cabbage.

• Storage: If you have leftover lumpia, store them in an airtight container and refrigerate for up to 3-4 days. To reheat, fry them again briefly or bake them for a few minutes to restore the crispiness.

• Freezing Lumpia: You can make lumpia ahead of time and freeze them before frying. Place the rolled lumpia in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer bag. When you’re ready to cook them, just fry straight from frozen – they may need an extra minute or two of frying time.

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Serving Suggestions:

• Lumpia is perfect as an appetizer or as a side dish to a main meal like pancit, adobo, or sinigang.
• Serve with a refreshing drink like sago’t gulaman (sweet drink with tapioca pearls) or calamansi juice.

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Variations of Lumpia:

1. Lumpiang Sariwa (Fresh Lumpia): This version has a soft, crepe-like wrapper and is filled with sautéed vegetables and shrimp or chicken, then topped with a sweet garlic-peanut sauce.
2. Lumpiang Ubod: A variation that uses ubod (heart of palm) as the main filling along with other vegetables and shrimp.

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Enjoy your homemade Lumpia! It’s a crispy, flavorful snack that everyone will love, whether at a party, as an appetizer, or even as a main dish.