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!

📝 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
• 1/8 teaspoon ground pepper
• 1 cup chickpeas ((garbanzos) - canned)
• 2-3 cups pork broth (- or water)
• 1 bunch pak choi (- the base cut)

👨‍🍳 Instructions

1. 1Boil pork belly in water until it becomes tender. Separate the meat and broth when ready to cook.
2. 2Heat 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.
3. 3In the same oil saute garlic, onion, and tomato until limp.
4. 4Add the pork belly cuts and the tomato paste. Season with fish sauce and ground pepper.
5. 5Next, add back the fried potatoes, carrots and banana plantain (saba) and also the chickpeas.
6. 6Pour in the broth/water and let it simmer to cook the potatoes and carrots and until the broth turns into a thicker sauce.
7. 7Lastly, add the pak choi and turn off the heat. Cover the pot for 3 minutes to cook the pak choi.
8. 8Serve hot with rice.