Ads 468x60px


Tuesday, August 2, 2011


         There are various ways of Cooking Pochero, its either made from Beef, Pork, Chicken and even Fish. Although It is from Spanish Influence but Filipino made their own version and become one of their Favorite dish.
It is great way to experience its taste when the weather is Warm and Cold. Try this version of Pochero and give me your Feedback.



1 to 2 pounds sirloin steak, sliced into small pieces
1 ripe plantain banana, cut into serving pieces
1 pepperoni or chorizo
½ medium-sized green cabbage, sliced
8 peppercorns
1/2 plantain, peeled and boiled
1 clove garlic, finely crushed
6 cups water
2 cloves garlic, crushed
6-ounce can chick peas
1 bunch green onions or scallions
1 small sweet potato or yam, peeled and boiled
1 potato, quartered
2 tablespoons oil
1/4 pound green beans
1 small onion, quartered


1. Simmer beef in water until tender. Set aside broth.
2. Boil potato in beef broth and set aside. Boil plantain and set aside.
3. In a large skillet or saucepan, sautee garlic in oil. Add beef, chorizo or pepperoni, chick peas, broth, green beans, cabbage and green onions or scallions. Add quartered onion and peppercorns. Simmer until vegetables are done. Add salt to taste.
4. When ready to serve, garnish with banana and potato. Serve with pochero sauce.
5. To make pochero sauce, boil eggplant and remove skin. Mash with plantain and sweet potato. In a pan over heat, add the vinegar, garlic, salt and pepper. Mix well.




  • 2 lbs Pork, cut into small cubes
  • 1 oz Chorizo
  • 4 Chopped green onions
  • 1 Celery stalk
  • 1 head Cabbage
  • 2 Potatoes, cut into small cubes
  • 1/4 lb Green string beans
  • 1 Chopped green pepper
  • 2 tbsps Peanut oil
  • 2 cloves Crushed garlic
  • 1/2 cup Tomato sauce
  • 1 cup Garbanzo beans
  • 2 tbsps Salt


  1. Put your meat in a large pot filled with boiling water. Reduce heat and steep for at least two hours so the meat can achieve the right tenderness. Remove the meat from the pot and add green beans, potatoes, and cabbage.
  2. Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce, then simmer for a few minutes so the flavors can mix. Add some pork broth from the previous pot, and the chickpeas.
  3. Serve in deep dishes, on steamed rice, and garnish with Chorizo. Pour the tomato sauce over the meat and vegetables.
  4. Serves 8.



4 cloves garlic, crushed
1 medium onion, sliced
4 medium-sized (400g) fish (salmon or any lean fish), each cut in half
3 pcs medium saba banana, cut into 4 (with peel)
1 medium (200 g) camote (sweet potato), cut into chunks
10 pcs (170 g) sitaw, cut 2 inches long
1 can (227 g) tomato sauce
2 medium heads (200 g) pechay, stalks separated from leaves


1. Saute garlic and onions. Pour in 2 1/2 cups water.
2. Season with 1 tbsp rock salt, 1/2 tsp pepper and 1 tsp white sugar.
3. Add saba and sweet potato when water boils. Simmer for 5 minutes. Add sitaw and tomato sauce.
4. Simmer for another 15 minutes. Add fish and pechay. Simmer until cooked or about 5 minutes.

Makes 8 servings.



1 whole chicken (about 1 k.), cut into 16 pieces
1 whole garlic, crushed
2 onions, chopped
2 tomatoes, chopped
1/2 c. of tomato paste
1 chorizo de bilbao, minced
2-3 c. of broth (water will do if no broth is available)
1 carrot
6 saba bananas
3 kamote (sweet potatoes)
1/2 head of cabbage
100 g. of baguio beans (also known as french string beans)
3 tbsps. of olive oil
2-3 c. of cooking oil
salt and pepper to taste


Peel the saba bananas. Cut each into three, slicing diagonally. Peel the kamote and carrot, and cut into 1″ x 1″ x 4″ sticks. Trim the beans and cut into halves. Core the cabbage and slice vertically into four segments.
Heat the cooking oil in a large wok or skillet. When smoking, fry the kamote sticks until golden brown. Drain on paper towels and set aside.
Reheat the oil until smoking once more. Fry the saba banana pieces until golden brown. It would be a good idea to test a piece for doneness before taking them off the heat. The saba bananas may take longer to cook than the kamote. Drain on paper towels and set aside.
Reheat the oil once again. Fry the chicken pieces, in batches, until well browned and crisp on the outside. Fry over very high heat to make sure that while the outside is crisp, the inside remains moist. Drain on paper towels and set aside.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...