Authentic Pocherong Bisaya (Visayan-Style Beef Pochero)
Pocherong Bisaya is a distinct Visayan interpretation of the classic Filipino pochero, featuring beef shanks simmered with lemongrass, ginger, and a medley of vegetables including sweet corn, saba bananas, bamboo shoots, and leafy greens in a clear, aromatic broth that balances savory, sweet, and fresh flavors. Unlike its richer cousin Bulalo or the tomato-based Luzon pochero, this version highlights the natural sweetness of its ingredients while incorporating uniquely Filipino elements like patis (fish sauce) and regional vegetables, making it a versatile dish that's both nourishing and refreshing.
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
- In a large pot, boil the beef shanks in water for 15 minutes. Drain and rinse the meat well to remove any scum. This ensures a clean, clear broth.
- Heat oil in a clean pot over medium heat. Sauté the minced garlic until lightly golden, about 30 seconds. Add the sliced ginger and quartered onions, cooking until fragrant, about 2-3 minutes.
- Add the cleaned beef shanks back to the pot along with the corn sections, bamboo shoots, and pounded lemongrass. Pour enough water to cover everything by two inches. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 1.5 hours or until the beef is fork-tender.
- Once the meat is tender, add the sliced saba bananas and cook for 15 minutes. Add the cabbage quarters and cook for 5 minutes.
- Finally, add the bok choy and sliced spring onions. Cook for a final 5 minutes until the greens are just wilted but still bright. Season with fish sauce and freshly ground black pepper to taste.
- Serve hot in bowls, making sure each portion has meat, vegetables, and plenty of the aromatic broth. Enjoy with steamed rice and extra fish sauce or calamansi on the side.
- Tips: Keep the heat at a gentle simmer to maintain a clear broth. Don't overcook the vegetables – they should be tender but still hold their shape. Taste and adjust seasoning gradually throughout cooking.
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
Nutrition
Calories: 485kcalCarbohydrates: 42gProtein: 38gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 59mgSodium: 98mgPotassium: 639mgFiber: 6gSugar: 1gVitamin A: 4IUVitamin C: 45mgCalcium: 125mgIron: 4.5mg
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