Pochero, Ilonggo Version


1 lb. pork belly, cut in cubes

1 lb. whole chicken wings, cut in half

2 pcs. langonisa

1 potato, cut in 4

1 carrot, cut in 4

2 pcs. cooking banana, cut in half

1 bundle long beans (sitaw), cut 2 inches

1 eggplant, cut in 4

3 bundle of pechay, cut in half

1 small cabbage, cut in 4

4 pcs. garlic seed, crushed

1 med. onion, sliced thin

6 pcs. pepper corn

salt and ground pepper to taste

2 tablespoon canola oil

Cooking Direction:

On a deep pot boil the pork on a medium heat.

Discard the water from the first boil and set aside the pork.

On the same pot saute garlic, onion, pork, longanisa, chicken and peppercorn.

Add enough water to cover the meat and bring to boil in medium heat.

When the meat is almost done start adding the vegetables starting with the carrots, banana and potato for few minutes and reduce the heat to medium low.

Now add the long beans and season with salt.

Arrange the eggplant, cabbage and pechay on top in low heat and cover the pot.

Simmer for few minutes and remove from heat.

Now the Pochero is ready to serve.

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