Pork Pochero

Pork Pochero is a classic Filipino tomato-based pork stew. Pork is sauteed and simmered in tomato sauce along with some delicious vegetables. Pochero have a lot of variations such as chicken, beef and pork.

There are many ways on how to make Pochero and aside from this Pork Pochero my other favorite is the Ilonggo version of Pochero where no tomato sauce is needed. You can also use pork tenderloin instead of pork belly if you are watching your cholesterol.

Try making this delicious Pork Pochero today and share with family and friends or save this link for later use. Watch the cooking video below to learn how to make this delicious Pork Pochero. The instructions below will guide you every step of the way.

Check related recipes below. Click on the name link below the picture to see complete recipe. You can also follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more delicious recipe and easy to follow home-cooking videos. 

  • 2-3 tbsp cooking oil
  • 2 medium potato, quartered
  • 4 pieces banana saba (cooking banana), cut diagonally
  • 3 pieces chorizo de bilbao (Chinese sausage), cut diagonally
  • 1 medium onion, sliced
  • 5 cloves of garlic, sliced
  • 3 pieces tomato, sliced
  • 2 lbs pork belly, cut into cubes
  • 1 tsp peppercorns
  • 3 pcs bay leaves
  • 1/3 cup tomato sauce
  • 5-6 cups water
  • 200 grams chick peas (garbanzo beans), drained
  • 2 tbsp fish sauce
  • 3 finger chili (siling haba)
  • 2 bunches pechay
  • salt to taste

  1. Using a deep pan or pot, heat and add cooking oil. Fry potatoes until lightly browned and set aside. Fry bananas until lightly browned and set aside. Fry chorizo de bilbao for a minute of until aromatic. Remove and set aside. 
  2. Using the same pan, saute onion and garlic until fragrant for about a minute. Add tomatoes and allow to cook until soft. Add pork belly to the pan and cook until lightly browned for about 5 minutes. 
  3. Add peppercorns, bay leaves, tomato sauce and water. Stir and cover pan. Bring into a boil and reduce heat to simmer until meat is tender for about 25-30 minutes. 
  4. Once meat is tender, add fried chorizo de bilbao, fried potatoes, fried bananas and garbanzo beans. Cook for about 5 minutes or until meat is fully soft and vegetables are tender. Season with fish sauce and add finger chilies. Cook for a minute. 
  5. Add pechay to the pan and allow to cook for a minute. Turn off the heat and transfer in a serving bowl. Serve while hot with steamed rice and enjoy!

(click on name link below the picture to see complete recipe)

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