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Filipino Pork Pochero (Pocherong Baboy)

Filipino Pork Pochero (Pocherong Baboy)

Pork Pochero (Pocherong Baboy) is a Filipino hearty stew that evolved from Spanish colonial influences, featuring tender pork belly, smoky chorizo de bilbao, and a medley of vegetables simmered in a rich tomato-based sauce enriched with pork and beans. The dish's signature elements include sweet saba bananas that provide a subtle fruity counterpoint to the savory meat, while potatoes, carrots, and fresh pechay add substance and color to this robust one-pot meal that exemplifies Filipino comfort cooking at its finest.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Filipino, Spanish
Servings 6
Calories 1167 kcal
Difficulty Intermediate

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. 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 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
 

Nutrition

Calories: 1167kcalCarbohydrates: 79gProtein: 32gFat: 84gSaturated Fat: 29gPolyunsaturated Fat: 9gMonounsaturated Fat: 37gCholesterol: 109mgSodium: 1318mgPotassium: 296mgFiber: 18gSugar: 0.2gVitamin A: 16IUVitamin C: 1mgCalcium: 17mgIron: 1mg
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