Pinoy Pochero has an impact from a Spanish inception. Pochero implies stewpot; the primary elements for this mouth watering formula is comprised of beef, pork, or chicken and a pureed tomatoes. The pleasantness of the vegetables balance the flavors and makes it more unique.
Pinoy Style Pochero Recipe
- 1 1/2 lbs pork belly, cut into large cubes
- 1 cup white beans
- 1 tbsp soy sauce
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 cabbage, quartered
- 2 medium tomatoes, concasse
- 1 tbsp worcestershire sauce
- 1/2 tsp brown sugar
- 1 bunch bok choy
- 1/4 lb sweet potato, cut into cubes
- 1 piece ripe plantain banana cut in half
- 1 tsp whole peppercorn
- 1/2 tsp ginger, cut into small strips
- 1/4 lb green beans
- Salt and pepper, as needed
- 4 tbsp vegetable oil
- 1 pc medium eggplant, cut into 1 inch circles
- 2 cups chicken or pork stock
- Cover the white beans with plenty of cold water. Leave to soak overnight. Drain the beans, transfer in a saucepan and cover with fresh water. Boil immediately for 10 minutes. Drain.
- Slice the plantain banana, in their skins, in half crosswise, slice diagonally and cut the sweet potato into quarters. In a pan over a medium heat, fry the plantain and sweet potato until slightly brown. Set aside
- Heat the oil in a large casserole, add onion, garlic and ginger cook gently for about 2 minutes, until softened. Stir in tomatoes, worcestershire sauce, soy sauce, and brown sugar.
- Add the pork and cook until lightly brown for about 10 minutes. Pour in the stock and bring to a boil. Add the white beans, peppercorns and season with salt. Cook for about 40 minutes
- Add the eggplant, green beans and cabbage and let it simmer for about 3 minutes, lower the heat and stir in the fried plantain, sweet potato and the bok choy, cook for about 2 minutes. Turn off the heat and serve.