Pork Pochero Recipe
Try this Filipino Pork Pochero recipe using pork belly. A tomato-based stew that has ripe plantain bananas that set it apart from any other!
Servings: 4
Calories: 1417kcal
Ingredients
- 2 pounds pork belly - cut into cubes
- 2-3 tablespoons oil
- 2 ripe plantain bananas - each cut into 3 pieces
- 1 small carrots - cut into chunks
- 1 big or 2 medium potatoes - cut into quarters
- 2 cloves garlic - minced
- 1 medium onion - chopped
- 2 medium tomatoes - cut into chunks
- 1 tablespoon tomato paste
- 2 tablespoons fish sauce
- ⅛ teaspoon ground pepper
- 1 cup chickpeas (garbanzos) - canned
- 2-3 cups pork broth - or water
- 1 bunch pak choi - the base cut
Instructions
- Boil pork belly in water until it becomes tender. Separate the meat and broth when ready to cook.
- Heat oil in a deep pan or a pot and fry the potatoes, carrots, and bananas until the edges are slightly browned. Remove from oil and transfer to a plate.
- In the same oil saute garlic, onion, and tomato until limp.
- Add the pork belly cuts and the tomato paste. Season with fish sauce and ground pepper.
- Next, add back the fried potatoes, carrots and banana plantain (saba) and also the chickpeas.
- Pour in the broth/water and let it simmer to cook the potatoes and carrots and until the broth turns into a thicker sauce.
- Lastly, add the pak choi and turn off the heat. Cover the pot for 3 minutes to cook the pak choi.
- Serve hot with rice.
Notes
If the plantain bananas are not sweet enough, add a teaspoon of sugar.
Nutrition
Calories: 1417kcal | Carbohydrates: 35g | Protein: 30g | Fat: 129g | Saturated Fat: 44g | Cholesterol: 163mg | Sodium: 1391mg | Potassium: 1556mg | Fiber: 7g | Sugar: 14g | Vitamin A: 11720IU | Vitamin C: 115.3mg | Calcium: 279mg | Iron: 4.7mg