Pochero Recipe

Pochero is one of the Pilipino best loved foods. Every city all over the Philippines, you can find a restaurant that specialized pochero, calderitas, and lanciao.

There are many variations of pochero recipes, it is depending from the chef who really knows the taste for their customer.

Google it and you’ll find different websites that provide you with different variations from the basic Nilaga-style version enhanced simply by the addition of tomato sauce to the more traditional adaptation completed with chorizo bilbao, garbanzo beans and a spicy eggplant and/or calabasa accompaniment.

What appears to be the common and constant denominator of all these versions is the addition of saba bananas, which lends to the pochero a subtle touch of sweetness.

It makes 6 Servings.

Ingredients

1 1/2 lbs boneless beef shanks or 2 lbs beef ribs, cut to serving portions.
2 cups tomato sauce
2 medium-size kamote, peeled and quartered.
2 ripe saba bananas, peeled and cut to portions.
1 bunch pechay, end trimmed and leaves separated.
1/2 medium size cabbage, sliced to four.
7 to 8 pcs french beans (bagiuo beans), ends trimmed.
1/2 cup canned garbanzo beans (chick peas)
1-2 chorizo de bilbao
1 medium onion, peeled and quartered.
2 to 3 cloves garlic, peeled and minced vegetable oil water
salt and pepper.

Procedure

In a sauce pot, heat, a small amount of oil. Brown saba bananas for around 1 to 2 minutes. Remove and set aside. Add more oil as needed. Saute chorizo bilbao for around 2 to 3 minutes. Remove and set aside.

Add more oil as needed. Saute garlic and onions until aromatic.

Increase heat to be high. Saute in beef until lightly browned. Pour in tomato sauce. Pour in around 5 to 6 cups water. Allow to boil, then lower heat. Simmer meat until tender, adding more water as necessary to maintain about 6 cups of liquid.

Return chorizo bilbao to stew. Add in kamote and saba bananas. Continue to simmer for around 5 to 6 minutes until tender. Add in garbanzo beans, french beans and cabbage. Continue to simmer until vegetables are tender but crisp. Add in pechay leaves. Cook for an additional 2 to 3 minutes until pechay is slightly wilted.

Season with salt and pepper to taste. Serve with spicy eggplant.

Spicy Eggplant

1 whole head garlic, peeled and minced.
4 medium size eggplant
1 tbsp sugar
1/4 cup vinegar
1/2 jalapeno or 1 thai pepper, finely chopped
salt and pepper.

Boil eggplants until tender. Peel and mash along with one piece of the cooked kamote.

Combine vinegar, garlic, sugar, jalapeno or thai pepper, salt and pepper. Pour over eggplant, combine well and heat mixture thoroughly.