Pork Pochero


When I first started chemotherapy, one of the dishes that Mailin and Andy sent over was Pochero. I don’t know if it was my then-current situation or if I was overwhelmed with their unwavering support, but I have never appreciated Pochero more than I did at that time (and I am not an uber-fan of Filipino food).

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Now that it’s been more than a year (and despite still being under treatment), I am now deliberately making time to do things that genuinely bring me joy. I decided to branch out from my usual dishes (Adobo and Bistek were the first non-fried viands I learned to make) and try something a bit different. This is my version of Pochero.

INGREDIENTS:

  • One kilo pork belly, sliced into cubes (I had this done in the meat section of the grocery. It saved a lot of prep time in the kitchen. As alternatives, you can always use beef or chicken for protein)
  • One can Purefoods Chorizo de Bilbao, sliced (not the most authentic, but I had a can at home)
  • One large can of pork and beans (traditionally garbanzos are used, but I’m erring on the side of convenience)1 white onion, diced
  • Three pieces of ripe Saba bananas
  • Four cloves of garlic, minced
  • One beef bullion
  • Three tomatoes
  • Three small round potatoes, cubed
  • Half a head of cabbage
  • Pechay
  • Sitaw, cut into 3” long pieces
  • 3 cups of water
  • Olive oil
  • Knorr Liquid Seasoning
  • Salt and pepper to taste
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Just about ready to be served

HOW TO DO IT:

  • In a casserole, drizzle olive oil – just enough to coat the surface.
  • Add the garlic and turn the heat to low. (I’ve found that heating the garlic with the oil allows for better flavor) Sauté the garlic until light brown.
  • Put in the diced onions and sauté until transparent.
  • Season your onion and garlic mixture with a bit of salt and pepper.
  • Add the pork belly and fry until lightly browned. (More than just being completely thawed, it’s best that the pork is drained of all excess liquid – this prevents oil from splattering when you put it in the pan.) Make sure to move the pork pieces around to ensure that everything cooks evenly.
  • Add the chorizo de Bilbao and the beef bullion, followed by 3 cups of water. Stir everything together. Once the water begins boiling, cover the pan.
  • Boil until the meat is tender. I leave it alone for 20-minute intervals and then stir it. Feel free to add more water during this step. It took me 40 minutes and two additional cups of water to get the desired tenderness out of the meat.
  • Once the meat is ready, add the potatoes and tomatoes. Cover the pan and cook for five more minutes.
  • Add the can of pork and beans and continue cooking for five minutes.
  • Put in the remaining vegetables – the cabbage, the sitaw, and pechay. (I usually place it on top, cover it for 2 minutes, then stir in the vegetables)
  • At this point, taste the dish and add Knorr and pepper to suit your taste.
  • Transfer to a bowl and serve hot.
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Make sure the dish is at room temperature before covering it.

Given the number of ingredients that I used, we had a lot of Pochero left over – which is perfect for us because it takes away the pressure of cooking another dish during the week. We put the remaining amount in a plastic container and left it on the dining table until it cooled down to room temperature.

We had it for breakfast two days later and have discovered that it keeps very well. Try this “convenient” way of cooking Pochero, and let me know how it turns out. Happy cooking!