Pork pochero

83
Pork pochero

Photo by Maria K.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb pork belly, chopped

  • 2

    medium tomatoes, diced

  • 1

    medium onion, diced

  • 1

    teaspoon garlic, minced

  • 2 to 2½

    tablespoons patis (fish-sauce)

  • 1

    tablespoon whole pepper corn

  • 1

    small can tomato sauce

  • 1

    cup chick peas (garbanzos)

  • 1

    large plaintain banana (ripe), chopped

  • 1

    medium sized potato, cubed

  • 1

    small cabbage, quartered

  • ¼

    lb long green beans

  • 1

    bunch bok choy (pechay)

  • 1

    cup water

  • 2

    tablespoons cooking oil

Directions

Heat cooking oil in a cooking pot. Sauté garlic, onions, and tomatoes Add pork and cook until the color turns light brown. Put-in fish sauce, whole pepper corn, and tomato sauce. Stir. Add water and let boil. Simmer until pork is tender (about 30 to 40 minutes). Put-in potato, plantain, and chick peas. Cook for 5 to 7 minutes. Add cabbage and long green beans. Cook for 5 minutes. Stir-in the bok choy. Cover the pot and turn off the heat. Let the residual heat cook the bok choy (about 5 minutes). Transfer to a serving plate and serve. Share and enjoy!


Nutrition

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