Pork Pochero is the ultimate comfort food! Chockful of tender pork belly, beans, smoky sausage, vegetables, and rich tomato sauce, this Filipino stew is hearty, flavorful and perfect for cold weather.
This recipe was inspired by comments on my Facebook page. I posted a recipe video for chicken pochero, and a few viewers mentioned that they use canned pork and beans instead of garbanzos and tomato sauce in their stew. Naturally, I was intrigued and had to try it.
Good thing I listen to suggestions because the puchero I made this afternoon following their tips was scrumptious! Not only did the pork and beans bulk up the stew, but also added a dimension of flavor garbanzo beans wouldn’t have achieved.
Pochero (putsero) is one of the many Spanish-influenced dishes that has been adapted to suit Filipino tastes and has evolved to include meat and produce that are abundant locally.
- Pork-I like the melt-in-your-mouth tenderness of pork belly in this recipe but cuts such as pork shoulder or spare ribs are also good options.
- Potatoes and Carrots-you can swap the potatoes with kamote (sweet potatoes) or the carrots with turnips if you prefer.
- Pechay and Bagiuo Beans-this is a peasant stew; feel free to use other vegetables such as napa cabbage, bok choy, celery or leeks.
- Saba Bananas-this tropical fruit adds a touch of sweetness which works really well with the savory flavors of the dish. Choose ripe but very firm bananas and make sure to briefly pan-fry before adding to the stew to keep them from falling apart.
- Chorizo de Bilbao-adds a smoky flavor to the dish. You can also use other cured meats such as bacon or ham bones.
- Pork and Beans-this takes the place of garbanzo beans and the tomato sauce.
Make this pork pochero for dinner tonight! Chockful of fork-tender meat, beans, root and green vegetables, and a hearty broth, it’s a comforting and satisfying meal the whole family will love especially these coming BER months.
Looking for more delicious soups? My nilagang baboy recipe is perfect for colder weather, too!
- canola oil
- 2 saba bananas, peeled and cut into chunks
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cut into chunks
- 2 pieces Chorizo de bilbao, cut into chunks
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 pounds pork belly, cut into 2-inch cubes
- 2 medium tomatoes, chopped
- 1 tablespoon fish sauce
- 4 cups water
- 1 can (42 ounces) pork and beans
- 2 bunches pechay, ends trimmed and leaves separated
- salt and pepper to taste
- 8 pieces green beans (Bagiuo beans), ends trimmed
- In a deep pot over medium heat, heat about 2 tablespoons of oil. Add saba bananas and cook, turning as needed, until lightly browned. Remove from pan and drain on paper towels.
- Add potatoes and carrots and cook until lightly browned. Remove from pan and drain on paper towels.
- Add Chorizo de bilbao and cook until lightly browned. Remove from pan and drain on paper towels.
- Remove excess oil except for about 1 tablespoon. Add onions and garlic and cook until softened.
- Add pork belly and cook until lightly browned.
- Add tomatoes and cook, mashing with the back of a spoon, until softened and release juices.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add water and bring to a boil, skimming scum that floats on top.
- Lower heat, cover and simmer for about 20 to 30 minutes or until meat is tender.
- Add pork and beans, potatoes, carrots, and Chorizo de bilbao. Continue to simmer until vegetables are tender.
- Add green beans and saba bananas and cook for about 2 to 3 minutes.
- Add pechay and cook for another minute.
- Season with salt and pepper to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”