At this point, I’m not sure if there are people who really read my posts. But I know some of my close friends do. 😀 One of them, April, asked me to cook this recipe, so here it is. If you are reading this post and have something you want me to cook and post, just let me know. I’d be glad to do it, if my skills and resources can manage. 😂
Pochero is similar to nilaga but not as soupy. It also has tomato sauce that adds different taste to it. I used pork for this one but chicken and beef can be variations.
- 1/2 kg pork liempo, cut into serving size
- 2-3 tbsp cooking oil
- 6 gloves garlic, minced
- 2 small onions, chopped
- 3 small (approx. 100 g) tomatoes, sliced
- Patis (fish sauce) to taste (I used approx. 3 tbsp)
- 1 tsp black whole pepper corn
- 1 tbsp sugar
- 200 g tomato sauce
- 7 cups water
- 2 small potatoes, cut into cubes
- 5 saging na saba (plantain banana), cut into halves diagonally
- 1 small (approx. 300 g) cabbage, cut into quarters, core removed
- 125 g Baguio beans (green beans), both ends removed
- 1-2 taling or bunch petchay (Filipino vegetable that looks like Chinese bok choy), lower end removed
- Salt to taste
1. In a cooking pot, heat oil and saute garlic, onion and tomatoes.
2. Add pork and cook until the meat turns brown.
3. Stir-in fish sauce, whole pepper corn, tomato sauce and sugar.
4. Add water and bring to a boil then cover and simmer in low heat until the pork is tender (about 40 to 50 minutes).
6. Add potatoes and plantain. Cover and cook for about 5 to 7 minutes.
7. Add cabbage and beans. Cover and cook for about 3 minutes.
8. Add salt and/or patis to taste. (I added about 1 tsp of salt)
9. Add petchay. Cover and cook for 2 minutes then turn off the heat.