Wednesday, January 30, 2013

Pochero (Pork) Recipe

Do you also love Pochero as much as I do? It’s a perfect dish for me every time my father would cook this recipe. This is actually one of his expertise in home food cooking. Sunday is always a (pork/beef) meat day at home as my parents liked fish and veges during weekdays.

Pochero is a term derived from Spanish word “Puchero” or in English term “Stewpot” and this is popular in Pinoys. Pochero has a lot to offer, because aside from meat, it also have vegetables and soup at the same time, you only need to pair it with a white rice. One thing that makes this recipe more delicious is a touch of a little sweet coming from a “Saba” (Banana).

Let’s prepare our ingredients and start our cooking:

Pochero Ingredients  
400 gram - Saba banana, sliced
¾ kilo Pork, cut into pieces
1 medium Onion, chopped
6 clove (30 gm) Garlic, minced
1 medium Potato, cubed
2 medium Tomatoes, sliced
220 gram Tomato puree/Store-bought regular pasta sauce
200 gram Bok choy (Chinese leafy cabbage) or simply cabbage
100 gram Baguio Beans, sliced
2 Tablespoon Cooking oil
220 Gram Canned chickpeas/Chickpea, drained
1.5 liter water
1 Tablespoon Peppercorn
1 Tablespoon Salt (to taste)

How to Cook Pochero:
1) In a cooking pan heat the oil. Saute garlic and onion until golden brown.
2) Put the pork and sauté for 3 minutes. Add the tomatoes then saute for 5 minutes. Set aside.
3) In a separate casserole fill all the water. Add the sautéed meat and salt. Let it boil. Simmer for 20 minutes until meat softens.
4) Add the potatoes, cook for 3 minutes.
5) Add the banana, chick peas, tomato puree and whole kernel peppercorn. Cook for 5 minutes. Add extra salt or ground pepper as needed.
5) Put the bok choy (cabbage), baguio beans, and simmer for 30 seconds. Turn off the heat.
6) Serve while hot with white rice.  Enjoy!

NOTE: If using dried chickpeas, then soak it in water overnight before use.


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