Pork Pochero

Pork Pochero is a classic Filipino stew featuring tender pork belly, beans, smoky sausage, vegetables, and a rich tomato sauce. This pocherong baboy is hearty, tasty, and the ultimate comfort food. Perfect for a special Sunday lunch or warming up on a cold day.

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How to make Pork Pochero

✅Ingredients:

¼ cup oil
2 large carrots, sliced into wedges
2 large potatoes, sliced into cubes
3 saba bananas, sliced into wedges
1 piece garlic sausage or chorizo de bilbao, sliced into ½ inch rounds
3 pounds pork belly, cut into serving parts
1 onion, sliced
4 cloves garlic, minced
2 medium tomatoes, chopped
1 tablespoon fish sauce
4 cups water
Green beans
1 can (15 ounces) pork and beans
Salt & pepper to taste
Napa Cabbage
Pechay

✅Instructions:

In a pan, heat oil. Pan-fry the carrots and potatoes until lightly browned. Remove them from the pan and set aside. Fry the bananas until lightly browned. Remove them from the pan and set aside. Pan-fry the sausage/chorizo until lightly browned. Remove and set aside. Reduce oil if needed.

Sear the pork belly until lightly browned. When it starts to render fat, saute the onions and garlic until aromatic. Add tomatoes and cook until softened, and release their juices.

Season with fish sauce and let it simmer. Add water and bring to a simmer. Skim off any foam that floats. Continue to cook until the pork is fork-tender.

Add carrots and potatoes. Cook until tender but not so soft that it falls apart. Add green beans, sausage, and saba bananas. Cover and continue to simmer until the vegetables are tender and crisp.

Add pork and beans, stirring to distribute them evenly. Adjust seasonings with salt and pepper to taste.

Add napa cabbage and pechay and simmer for a few more minutes until the vegetables are cooked but still bright and crisp. Remove from the pan. Serve and enjoy!

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