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 bulk 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.
The Filipino version is usually characterized by a thick tomato-based sauce and a fruity sweetness from the addition of saba bananas. 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 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.
- Canned Pork and Beans-this takes the place of garbanzo beans and the 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 with steamed rice or crusty bread loaf for a hearty and tasty meal.
- Store in a container with a tight-fitting lid and refrigerate for up 3 days or freeze for up to 2 months.
- To reheat, place in a saucepan over medium heat and heat until internal temperature reads 165 F.
More soup recipes
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
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.
Video
Nutrition Information
“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.”
Axle says
Very informative and easy to follow recipe
Violeta says
The recipe was very good, and I enjoyed cooking it for my family, they loved it. I would make it again.
Violeta says
The recipe was very good, and I enjoyed cooking it for my family, they loved it.
Erminia Wasden says
i love this 🙂
Karis says
Thank you for sharing the recipe! May I ask if I can omit the pork and beans (not a fan :P) or what I can substitute for it? Thank you!
Lalaine Manalo says
You don’t like beans or just pork and beans? If you don’t like beans in general, just omit it 🙂
Dave says
You can use garbanzos (chick peas). Actually, it should always be garbanzos. The pork and beans is rarely used on pochero.
Pour in as well a 8 ounce tomato sauce after sauting garlic, onions and tomatoes. Every pochero uses tomato sauce in addition to the tomatoes. The tomatoes alone will not give the pochero that nice red appearance.
Joel says
I like it that in your recipes you also mention the cut of meat to be use and alternatives, That is helpful for neophyte like me that is just learning how to cook and the type of meat to buy at the Market.
Lalaine Manalo says
I’m glad the recipes have been helpful 🙂
Lucy C. Fumar says
gusto ko matutu magluto po…
para sa pamilya ko
Jim says
Very good and big help for me and my family. Thanks.
Rolando says
Just learning for the moment. Thanks.
Lalaine Manalo says
🙂