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
Servings: 8
Equipment
- a big saucepot, I prefer a big wok
- Ladle
- chopping board
- knife
Ingredients
- 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
Instructions
- In a hot pan, pour in the cooking oil.
- Saute the onion until translucent. You may add in the garlic and saute it as well.
- Saute the tomatoes until it has caramelized.
- Add in the Chicken and Pork, saute it until half-cooked.
- Pour in the Fish Sauce. Let the meat absorb the juices of the aromatics and the fish sauce.
- You may now add in the water.
- Also, the potatoes, chorizo, black pepper, and the cube.
- Stir altogether.
- Add the string beans and Pork & Beans.
- Stir completely and then you may add in the Saba to soak in some of the sauce.
- Add in the sugar.
- Let it simmer, then you can add in the cabbage.
- 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.
- It is now ready to serve.
