Go Back
–+ servings
pocherong baboy with pork and beans, banana, potatoes, carrots and pechay in a white bowl with a plate of steamed rice on the side
Print Recipe
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 Time15 minutes
Cook Time1 hour
Total Time1 hour
Course: Main Entree, Soup
Cuisine: Filipino
Servings: 6 Servings
Calories: 1167kcal
Author: Lalaine Manalo

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 Customary - Metric

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

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.

Nutrition

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