Here comes another featured Filipino recipe that you can surely try out at home. Pochero, which is usually cooked with beef, is given a new taste and texture by using pork as the main ingredient. This featured pork pochero recipe is courtesy of Mrs. Denise Redrico-Rayala of Bebengisms.com.
Here is what she said about her very own sumptuous food masterpiece.
For those unfamiliar with the dish, it’s like nilagang baka but with tomato sauce, garbanzos and some oomph. What made my pochero different (but doable) is that I didn’t have garbanzos (who’s prepared?!), I used Hunt’s Pork and Beans instead. It added more flavor to it, actually.
From those words of her, it’s pretty much an interesting dish to try and taste test right? So if you wanted to give this pork pochero recipe a shot, here is what you need and the instructions on how to cook it.
* 1/2 kilo pork (liempo)
* 2 medium-sized potatoes, quartered
* 5 pieces sweet plantain (saging na saba), cut halved diagonally
* 2 bunches of pechay
* half of King Sue Ham’s chorizo de bilbao, sliced thinly in diagonal
* 4 Tbsp Del Monte tomato paste
* 1 can of Hunt’s pork & beans
* 4 cloves of garlic, minced
* 1 medium-sized white onion, sliced
* bay leaves (laurel)
* cooking oil for sauteing
* salt and pepper
How To Cook Pork Pochero:
1. Heat oil in a pan then saute the King Sue Ham’s chorizo de bilbao. Make sure the fire’s in medium-heat so as to make the chorizo releases its flavor to the oil. Set aside.
2. Saute onion until translucent. Pour in the garlic until golden brow. Pour in the chorizo as well.
3. Add in the pork. Place in two large bay leaves for added aroma.
4. Once it’s stir-fried and no raw part are seen outside, pour ample amount of warm water into your pan. Cover and cook until meat it’s tender.
5. Once the meat is cooked, add in the potatoes and cook until your desired form. Add the sweet plantain bananas. Cover.
6. Once the potatoes and bananas are half-cooked, pour in 4 tablespoons of tomato paste to make the soup thick. Stir a bit.
7. Pour in Hunt’s pork and beans. Don’t overcook the beans.
8. Put in the pechay leaves. Let carry-over cooking do the rest.
Try it and let us know how good the dish is. Enjoy!
The above pork pochero recipe and images are all courtesy of Mrs. Denise Redrico-Rayala via her blog post Military Marriage and Pork Pochero. Check that post of her (highly recommended) and I am quite sure that your face will register a smile while reading her cooking instructions 🙂 (based on my experience reading her posts/recipe).
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