Let me tell you about my absolute favorite comfort food – Pocherong Bisaya. It’s like Bulalo’s lighter, more refreshing cousin, perfect for any weather. What makes this dish truly special is its balance. You get the richness from the beef marrow, a hint of sweetness from the corn and bananas, an earthy note from the bamboo shoots, and that unmistakable citrusy fragrance from the lemongrass.
Once you try this Visayan version of pochero, you’ll understand why it’s a beloved classic that’s been passed down through generations of Filipino families.
Why You’ll Love This Recipe
- Rich, complex flavors from the combination of beef, ginger, and lemongrass (tanglad)
- Perfectly tender meat that falls off the bone
- A complete one-pot meal featuring vegetables and protein
- Lighter and fresher than traditional Bulalo
- Perfect for both sunny and rainy days
- Authentic Visayan recipe passed down through generations
Authentic Pocherong Bisaya (Visayan-Style Beef Pochero)
Equipment
- Large stock pot (kaldero) for boiling and simmering the soup
- Sharp knife (kutsilyo) for cutting vegetables and meat
- Wooden spoon (sandok) for stirring and skimming
- Strainer [Salaan] for draining the initial boil
- Cutting board (Sangkalan) for preparation
- Measuring cups and spoons (Panukat) for precise ingredients portion
- Mortar and pestle (dikdikan) for pounding lemongrass
Ingredients
For the Broth Base
- 1.5 kg beef shanks tulan ng baka, cut into sections
- 4 stalks lemongrass tanglad, white parts pounded
- 1 large piece ginger luya, peeled and thinly sliced
- 6 cloves garlic bawang, minced
- 1 onion sibuyas, quartered
- Salt asin to taste
- Fish sauce patis to taste
- Freshly ground black pepper paminta
- 2 tablespoons cooking oil mantika
Vegetables and Add-ins
- 4 pieces saba bananas saging na saba, sliced diagonally
- 1 cup bamboo shoots labong, pre-cooked and sliced
- 2 ears fresh sweet corn mais, cut into 3 sections
- 2 bunches bok choy pechay
- 1 medium cabbage repolyo, quartered
- 6 stalks spring onions sibuyas dahon, sliced
Instructions
- First, boil the beef shanks (tulan ng baka) in water at medium-high heat (100°C) for 15 minutes. Drain the water and rinse the meat thoroughly to remove any impurities (lansa), ensuring a clean, clear broth. This process is called pagbabanlaw in Tagalog cooking.
- Heat oil in a clean pot over medium heat (175°C). Sauté minced garlic (bawang) until it turns slightly golden, about 30 seconds. Add the sliced ginger (luya) and quartered onions (sibuyas), continuing to sauté until the aromatics release their fragrance, approximately 2-3 minutes. This process of sautéing aromatics is called gisa.
- Return the cleaned beef shanks to the pot, then add the corn sections (mais), bamboo shoots (labong), and pounded lemongrass stalks (tanglad). Pour enough water to cover the ingredients by two inches. Bring the mixture to a boil, then reduce the heat to achieve a gentle simmer (90°C). Cover and cook for 1.5 hours, or until the beef becomes tender (malambot) when pierced with a fork.
- Once the meat is tender, add the sliced saba bananas (saging na saba) and continue cooking for 15 minutes. The bananas should be firm enough to hold their shape but tender when pierced. Add the quartered cabbage (repolyo) and cook for 5 minutes until slightly softened but still crisp.
- Finally, incorporate the bok choy (pechay) and sliced spring onions (sibuyas dahon). Cook for a final 5 minutes until the greens are just wilted but retain their bright color (berde pa rin). Season the soup (sabaw) with fish sauce (patis) and freshly ground black pepper (paminta) according to taste. The final broth should be clear, fragrant, and flavorful (masabaw at malinamnam).
- Serve the Pocherong Bisaya hot in individual bowls, ensuring each portion contains meat, vegetables, and plenty of the aromatic broth. Traditionally, this dish is accompanied by steamed rice (kanin) and additional patis and calamansi on the side for diners to adjust the seasoning to their preference (timpla).
Tips from Lola’s Kitchen
- Choose beef shanks with marrow for richer flavor
- Pound lemongrass before adding to release essential oils
- Don’t overcook the vegetables to maintain their texture
- Add salt gradually throughout cooking for better flavor development
Traditional Serving Suggestions
- Serve hot in individual bowls
- Pair with steamed white rice (kanin)
- Serve with patis and calamansi on the side
- Optional: Add fresh red chilies for heat
Troubleshooting
- Tough Meat?
- Simmer longer at low temperature
- Check water levels regularly
- Cut meat into smaller pieces next time
- Cloudy Broth?
- Ensure thorough initial boiling and cleaning
- Maintain gentle simmer, not vigorous boil
- Skim foam regularly during cooking
Ingredient Alternatives
- Beef Shanks: Beef brisket or oxtail
- Bok Choy: Pechay or spinach
- Saba Bananas: Sweet potatoes
- Bamboo Shoots: Young corn or green papaya
- Lemongrass: Lemon zest (in emergencies only)
Storage & Reheating
- Refrigerate: Up to 4 days in airtight container
- Freeze: Up to 3 months (exclude leafy vegetables)
- Reheat: Gentle simmer until hot, add fresh greens
Variations
- Pocherong Bisaya sa Gata
- Add coconut milk for creamy version
- Spicy Variant
- Add siling labuyo or black pepper
- Seafood Version
- Replace beef with mixed seafood
FAQs
Q: What’s the difference between Pocherong Bisaya and Bulalo? A: Pocherong Bisaya includes lemongrass and more vegetables, creating a lighter, more aromatic broth. Q: Can I make this in a pressure cooker? A: Yes, reduce cooking time to 45 minutes for the meat, then add vegetables. Q: Is this dish spicy? A: No, but you can add chilies to taste.
Nutrition
The Story Behind Pocherong Bisaya
Deep in the heart of the Visayas, where culinary traditions tell stories of cultural fusion, Pocherong Bisaya emerged as a distinct interpretation of the Spanish-influenced pochero. While the traditional pochero made its way to Philippine shores during the Spanish colonial period, the Visayan people transformed this humble dish into something uniquely their own, incorporating indigenous ingredients that flourished in their tropical paradise.
The addition of lemongrass (tanglad) and ginger (luya) to the broth marks a significant departure from its Spanish predecessor, reflecting the Visayan region’s close ties to Southeast Asian cooking traditions. These aromatics, abundant in the fertile soils of Cebu, Bohol, and neighboring islands, contribute to the dish’s distinctive fresh and citrusy profile that sets it apart from the tomato-based Luzon version or the rich, pure-beef Bulalo of Batangas.
In many Visayan households, Pocherong Bisaya transcends its role as mere sustenance. Sunday gatherings often feature this heartwarming soup, where families congregate around steaming bowls of tender beef shanks, sweet corn, and locally grown vegetables. The inclusion of saba bananas and bamboo shoots showcases the Visayans’ ingenious use of readily available ingredients, creating a harmonious blend of textures and flavors that has become synonymous with Visayan comfort food.
Today, this beloved dish continues to evolve while maintaining its core identity. Modern interpretations might feature additional vegetables or varying levels of spice, but the essential combination of beef, lemongrass, and ginger remains unchanged. As Filipino cuisine gains global recognition, Pocherong Bisaya stands as a testament to the Visayan people’s culinary creativity and their ability to transform foreign influences into something uniquely their own.
Whether served in humble karenderias of Cebu or sophisticated restaurants in Manila, Pocherong Bisaya tells a story of regional pride, family traditions, and the enduring appeal of a well-made bowl of soup. Its popularity has transcended regional boundaries, becoming a celebrated example of how local ingredients and cooking techniques can elevate a dish to new heights while honoring its historical roots.
