Pork Pochero Recipe 415

PORK POCHERO RECIPE (POCHERONG BABOY)

Pork Pochero Recipe (Pocherong Baboy) image

This Pork Pochero Recipe makes use of Plantain Bananas (Saging na Saba) which gives any dish a sweet taste. There are also carrots in the dish which add sweet notes to the sourness of the tomato sauce in this recipe.

Provided by Pilipinas Recipes

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 Kilo Pork (Belly / Liempo), bite size
Garlic, chopped
1 pc. medium size onion (chopped)
4 pcs. Saba (Banana), diagonal slice
2 pcs. small size potato cuts into a quarter
100 grams green beans, trimmed
½ small cabbage, quartered
1 bunch Pechay
A small amount of Patis / Fish Sauce
Tomato Sauce
1 Tbsp. peppercorns
salt to taste
cooking oil

Steps:

In a cooking pot or pan, saute garlic and onions
Add Pork Belly and stir-fry for about 5 minutes.
Add Fish Sauce / Patis and the Tomato Sauce.
Stir for a few minutes then add the 3 cups of water.
Add the White Beans and Peppercorns.
Wait to Boil and then simmer for 30 minutes or until the pork and the beans become tender. Remove Scums and add a small amount of water.
Wait for the Pork to become Tender then add the Tomatoes and cook for another 3 minutes or until the tomatoes are already tender and soft.
Add the remaining ingredients such as green beans, Cabbage, Pechay and Saging na Saba and cook for another 5 minutes or until the last ingredients are cooked.
Adjust seasonings according to taste.
Serve with Hot Rice.

Nutrition Facts : ServingSize 353, Calories 528 calories, Sugar 4.5 g, Sodium 461 mg, Fat 26.1 g, SaturatedFat 9.5 g, UnsaturatedFat 15 g, TransFat 0 g, Carbohydrate 24.6 g, Fiber 3.2 g, Protein 4.5 g, Cholesterol 135 mg

POCHERO

Pochero image

This Filipino chicken stew contains meat and vegetables in a very flavorful sauce made with bananas and tomatoes. Serve with rice.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 1h10m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
2 plantains, peeled and quartered
2 small potatoes, quartered
1 onion, chopped
2 cloves garlic, minced
4 pounds chicken legs, thighs, and wings
2 (4 ounce) links chorizo de bilbao (spicy Spanish semi-cured sausage), quartered
salt and pepper to taste
water to cover
2 tomatoes, diced
1 (15.5 ounce) can garbanzo beans, drained
1 small head cabbage, chopped

Steps:

Heat the olive oil in a large pot over medium heat; fry the plantains and potatoes in the hot oil until crisp on the outside, 5 to 7 minutes. Remove from the pot and set aside, keeping the oil in the pot.
Cook and stir the onion and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Add the chicken and chorizo; season with salt and pepper. Cover the pot and cook for 5 minutes.
Pour enough water over the chicken to cover completely; bring to a simmer and cook for 10 minutes. Add the tomatoes, cover, and cook another 10 minutes. Stir the plantains, potatoes, garbanzo beans, and cabbage into the mixture. Cook covered until the cabbage is wilted and everything is hot, about 5 minutes more. Serve hot.

Nutrition Facts : Calories 958.7 calories, Carbohydrate 58.9 g, Cholesterol 203.1 mg, Fat 52.3 g, Fiber 10.1 g, Protein 64.1 g, SaturatedFat 14.9 g, Sodium 886.4 mg, Sugar 16.1 g