I discovered this treasured Pork Pochero recipe from my beloved neighbor, Ate Ellen, just weeks before she moved back to Batangas.
I’d always catch the mouthwatering aroma of her pocherong baboy through our shared wall every Sunday, and one day, I finally gathered the courage to ask her for the recipe.
With her warm smile, she not only shared her family’s version – passed down from her own Lola – but also taught me her special trick of using pork and beans instead of garbanzos to make the sauce richer and more flavorful.
After countless times recreating her recipe in my own kitchen, I can honestly say this Pork Pochero brings back memories of those afternoons spent learning from Ate Ellen, along with that distinctly Filipino comfort you can only get from a perfectly cooked, tomato-based stew loaded with tender pork, sweet saba, and chunky vegetables.
It’s everything you want in a pork pochero: hearty, flavorful, and absolutely perfect with steaming white rice.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The combination of tender pork, sweet saba bananas, and smoky chorizo creates an unforgettable taste experience
- One-Pot Wonder: Everything cooks in a single pot, making cleanup a breeze
- Make-Ahead Friendly: Tastes even better the next day
- Budget-Friendly: Uses simple ingredients that are easily available
- Customizable: Easy to adapt based on available ingredients
- Family-Sized: Perfect for Sunday family gatherings or batch cooking
Filipino Pork Pochero (Pocherong Baboy)
Equipment
- Large Heavy-Bottom Pot (Kaldero) For even heat distribution and preventing burning
- Sharp Chef's Knife For uniform cutting of meat and vegetables
- Wooden spoon (sandok) For stirring without scratching the pot
- Skimmer (Siyanse) For removing scum during simmering
- Measuring cups and spoons (Panukat) For precise ingredient portions
- Kitchen thermometer To ensure meat is properly cooked (145°F/63°C)
Ingredients
For the Base
- 2 pounds pork belly Liempo, cut into 2-inch cubes
- 2 pieces Chorizo de Bilbao sliced
- 1 large onion Sibuyas, diced
- 4 cloves garlic Bawang, minced
- 2 medium tomatoes Kamatis, chopped
- 1 tablespoon fish sauce Patis
- 4 cups water
- 1 can 15 ounces pork and beans
Vegetables and Fruits
- 2 ripe but firm saba bananas Saging na Saba, cut into chunks
- 2 medium potatoes Patatas, quartered
- 1 large carrot Karot, chunks
- 2 bunches pechay Chinese cabbage
- 8 pieces Baguio beans string beans
- Canola oil for frying
Instructions
- Begin by preparing all ingredients (Maghanda ng mga sangkap). Pat dry and cut 2 pounds pork belly (liempo) into 2-inch cubes. Ensure all ingredients are at room temperature for even cooking.
- Heat oil in a large heavy-bottomed pot (kaldero) to 350°F/175°C. Pan-fry the saba bananas (saging na saba) until golden brown, about 2-3 minutes. Remove and set aside. In the same oil, fry potatoes (patatas) and carrots (karot) until lightly browned, 5-6 minutes. Remove and set aside. Finally, fry the sliced chorizo de bilbao until its oils release, 2-3 minutes.
- Using the same pot over medium heat (350°F/175°C), sauté diced onions (sibuyas) and minced garlic (bawang) until translucent. Increase heat to medium-high (375°F/190°C) and add the pork belly. Brown the meat on all sides until golden brown, about 8-10 minutes.
- Add chopped tomatoes (kamatis) and fish sauce (patis). Pour in 4 cups water and bring to a boil. Reduce heat to low (300°F/150°C) and simmer covered until the pork is tender, about 40 minutes. The internal temperature of the pork should reach 145°F/63°C.
- Add the can of pork and beans, potatoes, and carrots. Simmer for 10 minutes. Add Baguio beans (sitaw) and cook for 5 minutes. Finally, add the pechay and cook just until wilted, about 2 minutes.
- Return the fried saba bananas and chorizo to the pot. Simmer for a final 5 minutes to heat through and allow flavors to meld. Let rest for 5 minutes before serving hot with steamed white rice (kanin).
Tips from Lola’s Kitchen
- Use pork belly with a good meat-to-fat ratio for the best flavor
- Never skip browning the meat – it develops deeper flavors
- Add pechay last to maintain its crisp texture
- Keep saba bananas firm to prevent them from dissolving
- Save the chorizo oil for cooking the vegetables
Traditional Serving Suggestions
- Serve hot with steamed white rice (Kanin)
- Pair with patis (fish sauce) on the side
- Garnish with fresh cilantro (Wansoy)
- Best enjoyed family-style in a large serving bowl
Troubleshooting Common Issues
- Tough Meat
- Solution: Extend cooking time at low heat
- Filipino Tip: “Dapat malambot ang karne”
- Vegetables Too Soft
- Solution: Add in sequence based on cooking time
- Filipino Tip: “Ihuli ang malambot na gulay”
- Thin Sauce
- Solution: Simmer uncovered to reduce
- Filipino Tip: “Palapot ng sabaw”
Ingredient Alternatives
- Pork Belly → Pork shoulder, chicken thighs
- Saba Bananas → Plantains
- Pechay → Bok choy, Napa cabbage
- Chorizo de Bilbao → Spanish chorizo, bacon
- Pork and Beans → Garbanzo beans + tomato sauce
Storage & Reheating
Storage
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months (exclude leafy vegetables)
Reheating
- Stovetop: Medium heat until 165°F (74°C)
- Microwave: 2-3 minutes, stirring halfway
- Add fresh vegetables if needed
Variations
- Pochero de Lechon
- Use leftover lechon instead of fresh pork
- Seafood Pochero
- Substitute pork with firm white fish and shrimp
- Vegetarian Pochero
- Use mushrooms and extra beans for protein
Frequently Asked Questions
- Can I make this in a slow cooker?
- Yes, cook on low for 6-8 hours
- Why add saba bananas?
- They provide traditional sweetness and texture
- Can I prepare this in advance?
- Yes, flavors improve overnight
- How do I know when the pork is done?
- Internal temperature should reach 145°F (63°C)
Filipino Pork Pochero (Pocherong Baboy)Nutrition
The Story Behind Filipino Pork Pochero
Pork Pochero, or Pocherong Baboy in Filipino, tells a fascinating story of colonial influence and local adaptation in Philippine cuisine. This beloved stew traces its roots to the Spanish cocido, which arrived on Philippine shores during the 333 years of Spanish colonial rule. The name itself comes from the Spanish “puchero,” meaning stewpot, reflecting its humble origins as a peasant’s one-pot meal.
While the Spanish original relied heavily on chickpeas and cured meats, Filipino cooks transformed the dish by incorporating local ingredients that were abundant in the archipelago. The addition of native saba bananas (plantains) became a distinctly Filipino touch, introducing a subtle sweetness that beautifully complements the savory elements. This adaptation showcases the Filipino talent for adapting foreign dishes while making them uniquely their own.
Today’s version often features a modern twist with the use of canned pork and beans instead of traditional garbanzos, a variation that became popular in Filipino households during the American period. This adaptation not only adds convenience but also creates a richer, more flavorful sauce that Filipinos have come to love. The dish remains a Sunday lunch favorite, particularly during the cooler months when families gather around the table to share this heartwarming stew.
What makes Pork Pochero truly special is its ability to reflect the Philippines’ complex culinary heritage. The combination of Spanish cooking techniques, native ingredients, and American influences creates a dish that perfectly represents Filipino food culture – adaptive, flavorful, and deeply comforting. Whether served in humble homes or sophisticated restaurants, Pocherong Baboy continues to be a testament to the Filipino people’s creativity in the kitchen and their dedication to preserving family food traditions.
