Pork Pochero

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.

Comments on my Facebook page inspired this recipe. 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 listened to suggestions because the puchero I made this afternoon following their tips was scrumptious! The pork and beans bulked up the stew and added a dimension of flavor garbanzo beans wouldn't have achieved.

Pochero (putsero), which means "stew pot" is one of the many Spanish-influenced dishes that has been adapted to suit Filipino tastes. Traditionally a peasant dish, it's composed of cuts of beef, chicken, pork, or fish, along with vegetables, root crops, and cured meats that are abundant in the area or in season.

A thick tomato-based sauce and a fruity sweetness from the addition of saba bananas usually characterize the Filipino version. It's a delicious and comforting dish, especially on cold rainy days.

Ingredient notes

• 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 well with the dish's savory flavors. Use ripe but very firm bananas for a touch of sweetness and the best texture.
• Chorizo de Bilbao- adds a smoky flavor to the dish. You can also use other cured meats such as bacon or ham bones.
• Canned Pork and Beans-this takes the place of garbanzo beans and tomato sauce.

How to serve

• Pocherong baboy is traditionally served as a Sunday lunch or on special occasions for the whole family to gather around. Enjoy it with steamed rice or crusty bread loaf for a hearty, tasty meal.
• Store in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
• To reheat, place in a saucepan over medium heat and heat until the internal temperature reads 165 F.

More soup recipes

Kinamatisang Baboy

Sinigang na Baboy

Sinigang na Baka sa Bayabas

Nilagang Baboy

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

3.94 from 15 votes

Pork Pochero

Pork Pochero is a classic Filipino stew made of pork belly, saba bananas, beans, and vegetables. It's hearty, tasty, and perfect as cold-weather comfort food!

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr

Author: Lalaine Manalo

Course: Main Entree, Soup

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6 Servings

Ingredients

• 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 (15 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

US CustomaryMetric

Instructions

• 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 30 to 40 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.

Notes

• Use ripe but very firm bananas for a touch of sweetness and the best texture.
• Cut up the ingredients in uniform sizes for even cooking.
• Pan-fry the potatoes, carrots, and saba bananas to help them keep and prevent them from falling apart when cooked in the sauce.

Video

Nutrition Information

Calories: 1167kcal, Carbohydrates: 79g, Protein: 32g, Fat: 84g, Saturated Fat: 31g, Cholesterol: 123mg, Sodium: 1318mg, Potassium: 2361mg, Fiber: 18g, Sugar: 15g, Vitamin A: 15238IU, Vitamin C: 158mg, Calcium: 449mg, Iron: 9mg

“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.”