When I made Pochero, I shot a (kind of) step by step series of photos for a blog post. I liked this particular shot of the bens and cabbages so much I decided to post it on its own as my Friday food shot for this week.
My mother was having a craving for Pochero so I told he I’d make it during the weekend. I learned this recipe from my late grandmother, who usually made it using ox tail and pata (pork leg). Personally I prefer using chicken and pork for this dish. However, since we had a lot of pork in the freezer, I used pork for the recipe that I’m sharing here.
- 500 grams pork shoulder, cut into 2 x 2 chunks
- 1 tbsp minced garlic
- 1 medium red onion, chopped coarsely
- 2 medium ripe tomatoes, chopped coarsely
- 2 pieces Chorizo de Bilbao, cut into 2-inch thick pieces
- 3 small potatoes, quartered
- 1 cup saba bananas (plantains), cut into 2-inch long pieces
- 1 cup Chinese cabbage (pechay Baguio), cut into 3-inch long pieces
- 1 medium head of cabbage, cut into 8 portions, core removed
- 1/2 cup beans
- 1/2 cup canned Garbanzos (chickpeas)
- 1 cup tomato sauce
- 4 cups water
- Olive oil for sauteeing
- 1 tbsp Patis (fish sauce)
- salt and pepper, to taste
- Clean pork under running water then pat dry. On a thick-bottomed pot, heat Olive oil. Sautee onions, garlic and tomatoes. Season with salt and pepper.
- When mushy, add pork and cook until the meat is slightly browned. Add the fish sauce then the Chorizo de Bilbao. Cook and stir for about 5 minutes then add the tomato sauce and water. Cover, bring to a boil then simmer for 40 minutes.
- Taste the broth and season accordingly with salt and pepper. When the pork has become tender, add the Garbanzos, potatoes, and bananas. Cook for about 5-7 minutes.
- Add the beans and the cabbage and cook for another 3-5 minutes. Finally, add the Chinese cabbage and cook un-covered for another 5 minutes.
- Serve with rice. Makes 4-6 servings.
- Saba bananas (plantains) should not be over-ripe so they won’t disintegrate after cooking.
- If using chicken, simmering time will be just about 30 minutes.
- Instead of canned chickpeas, canned white beans can be substituted.
- If using tomato paste instead of tomato sauce, use about 2 tbsp.
- If Chorizo de Bilbao isn’t available, Chinese sausage can be substituted. The taste will be a bit different but still good.