Pochero is one of those comfort foods that was influenced by the Spanish people during colonial times.
Some people usually do this with chicken or pork or beef but I learned it from my mother and she uses all three types of meat at a given time, I on the other hand just use two.
I hope that you enjoy this dish that is perfected in time.
Pocherong Manok at Baboy
- 1/4 cup Cooking Oil (for sauteing)
- 4 cloves Garlic (crushed)
- 1 piece Onion (sliced)
- 2 pieces Tomatoes (sliced)
- 2 pieces Chorizo (sliced, diagonally)
- 3 pieces Saba Banana (sliced diagonally)
- 3 pieces of Potatoes (cubed)
- 1/2 kilo chicken (cut into smaller pieces)
- 1/2 kilo Pork (cut into cubes)
- 2 cans Pork and Beans (you may use this instead of Garbanzos and Tomato Sauce.)
- 1 pack Pechay (cut into 3-inch pieces)
- 1 pack String Beans (cut into 3-inch pieces)
- 1/2 head Cabbage (cut into shreds)
- 2 tbsp Fish Sauce
- 2 cups Water
- 1 piece Cube
- 1 tbsp Black Pepper
- 2 tsp Sugar
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In a hot pan, pour in the cooking oil.
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Saute the onion until translucent. You may add in the garlic and saute it as well.
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Saute the tomatoes until it has caramelized.
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Add in the Chicken and Pork, saute it until half-cooked.
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Pour in the Fish Sauce. Let the meat absorb the juices of the aromatics and the fish sauce.
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You may now add in the water.
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Also, the potatoes, chorizo, black pepper, and the cube.
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Stir altogether.
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Add the string beans and Pork & Beans.
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Stir completely and then you may add in the Saba to soak in some of the sauce.
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Add in the sugar.
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Let it simmer, then you can add in the cabbage.
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Check your Pochero and then you can add in the Pechay and then let it simmer for a few minutes before putting the heat off.
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It is now ready to serve.
