Pork pochero is a hearty Filipino stew made with pork, vegetables, and beans simmered in a flavorful broth. This version uses canned pork and beans which adds a sweet, tomatoey flavor to the stew. Follow this simple recipe and you’ll have a comforting pot of pochero ready to enjoy in about an hour.
Ingredients
- 2 lbs pork shoulder or pork belly, cut into 1-inch cubes
- 2 tablespoons cooking oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 packet Knorr pork cube
- 8 cups water
- 1 large potato, peeled and cubed
- 1 medium saba banana (or plantain), peeled and sliced
- 1 cup canned pork and beans
- 1 cup long green beans, cut into 2-inch pieces
- 1 cup cabbage, sliced
- 1 bundle pechay or bok choy, roughly chopped
- Fish sauce (patis) to taste
- Ground black pepper to taste
Step-by-Step Instructions
Prep the Ingredients
- Cut the pork into 1-inch cubes. This allows the flavors to penetrate the meat while cooking.
- Peel and cube the potato. Leave the skin on for more fiber and nutrients if desired.
- Peel and slice the saba banana into 1/2-inch slices.
- Rinse the long green beans, cabbage, and pechay. Chop into bite-sized pieces.
Cook the Pork
- Heat the oil in a large pot over medium heat.
- Add the onion and sauté for 2 minutes until translucent.
- Add the garlic and sauté for 30 seconds until fragrant.
- Put the pork cubes in the pot and sauté for 3-5 minutes until the pork is lightly browned on the edges.
Simmer the Stew
- Add the diced tomato and Knorr pork cube. Stir to dissolve the cube.
- Pour in 8 cups of water and bring it to a boil.
- Once boiling, reduce heat to a simmer. Cover and cook for 30 minutes.
Add the Vegetables
- After 30 minutes, add the potato, saba banana, pork and beans, long green beans, cabbage, and pechay.
- Simmer uncovered for 15 minutes until the vegetables are fork tender.
Season and Serve
- Season with patis fish sauce and ground black pepper according to taste.
- Let it simmer uncovered for 5 more minutes to let the flavors blend.
- Serve hot over rice and enjoy this hearty pork pochero!
Tips for the Best Pochero
- Choose fatty cuts of pork like pork belly or pork shoulder. This keeps the meat tender and adds flavor.
- Simmer low and slow. Letting it simmer longer allows the flavors to develop.
- Add saba banana or plantain. This starchy fruit adds a sweetness that counters the rich pork.
- Use Knorr pork cube for a savory, meaty taste. You can also use beef or chicken cubes.
- Include cabbage and pechay. These greens balance out the stew.
- Season with patis and pepper. Adjust to your liking for a burst of salty, spicy flavor.
FAQs
What cut of pork is best for pochero?
Shoulder and belly cuts like pork butt, picnic shoulder, or side pork work great. Opt for fatty cuts to keep the meat moist and tender.
Can I use dry beans instead of canned pork and beans?
Yes, you can cook dry beans from scratch. Just make sure to soak them overnight first before adding to the stew. Add a little baking soda to help soften the beans faster.
What veggies can I add to pork pochero?
Some common options are potato, plantain, cabbage, string beans, carrots, pechay, eggplant, and chayote. Always add starchy vegetables like potato or plantain to balance the flavors.
Can I use chicken instead of pork?
You sure can. Chicken pochero is commonly made too. Any boneless chicken like legs, thighs, or breast will work. Adjust cooking times as chicken cooks faster than pork.
Is patis or soy sauce better for seasoning?
Patis adds a more authentic Filipino flavor. But you can use soy sauce if you don’t have patis. Add about 1-2 tablespoons for flavor, then adjust to taste.
Pork pochero made with pork and beans is an easy, hearty stew that’s perfect for chilly nights. The beans add a sweetness that complements the pork and vegetables. For best results, choose fatty pork, let it simmer until tender, and season just before serving. Enjoy this classic Filipino dish with a side of rice or crusty bread.