Delicious pork recipe you can enjoy with your family and friends!

Pork Pochero Recipe

Indulge in the ultimate comfort food with our incredibly tender and flavorful Pork Pochero recipe! This classic Filipino stew features melt-in-your-mouth pork belly, fried saba bananas, chickpeas, and fresh vegetables in a rich, savory-sweet tomato broth. Perfect for family dinners or special occasions!

There’s nothing quite like the comforting embrace of a simmering pot of Pork Pochero. This beloved Filipino stew is a magnificent fusion of savory pork, sweet bananas, and hearty vegetables, all stewed together in a deeply flavorful tomato-based broth. Our recipe guarantees fall-apart tender pork belly and a perfectly balanced sauce that will have everyone asking for seconds. It’s a complete, one-pot meal that’s absolutely worth the wait!

Why You’ll Love This Pork Pochero Recipe:

ONE-POT WONDER: Less cleanup, more flavor! Everything comes together in one pot.
TENDER PERFECTION: Slow simmering ensures the pork belly becomes incredibly succulent.
FLAVOR EXPLOSION: The unique combination of savory, sweet, and tangy flavors is simply unforgettable.
CROWD-PLEASER: A guaranteed hit at parties, potlucks, and family gatherings.
TRUE COMFORT FOOD: This is the hearty, satisfying dish you crave.

📝 Ingredients of Pork Pochero Recipe

Proteins & Aromatics:

1 kg pork belly, sliced into 1-inch pieces
6 cloves garlic, minced
2 large onions, sliced
5 ripe tomatoes, sliced
1 pork broth cube
1 can (200g) chickpeas, drained and rinsed
2 tbsp fish sauce (patis)
2 tbsp oyster sauce
2 tbsp cooking oil

Vegetables:

2 potatoes, peeled and cubed
2 carrots, sliced into chunks
1 small cabbage, roughly cut into wedges
1 bundle long green beans (sitaw), cut into 2-inch pieces

Fruits & Flavor Enhancers:

4 ripe saba bananas, sliced on a diagonal (note: these are cooking bananas)
1 cup tomato sauce
2 pieces Chorizo de Bilbao or Chinese chorizo, sliced (highly recommended!)
1 tsp sugar (to balance acidity)
Salt and ground black pepper to taste

Liquid:

3 cups water or pork broth

👩‍🍳 Instructions

Step 1: Fry the Bananas and Vegetables

In a large, heavy-bottomed pot or Dutch oven, heat enough oil over medium heat for frying.
Fry the saba bananas until golden brown on both sides. Remove and set aside on a plate lined with paper towels.
In the same oil, fry the potatoes and carrots until they are lightly browned on the outside but not fully cooked through. This step seals their flavor and prevents them from turning to mush later. Remove and set aside with the bananas.

Step 2: Render the Pork

Pour out excess oil, leaving about 2 tablespoons in the pot.
Add the pork belly pieces. Cook over medium heat, stirring occasionally, until the fat renders and the pieces turn golden brown. Remove the pork and set aside.

Step 3: Sauté the Aromatics

In the same pot, add the onions and sauté for 30 seconds until translucent.
Add the garlic and sauté for another 30 seconds until fragrant.
Add the tomatoes and cook for 2-3 minutes until they soften and release their juices.

Step 4: Braise the Pork

Return the browned pork belly to the pot. Stir to combine with the aromatics.
Season with fish sauce, oyster sauce, and ground black pepper. Stir well.
Pour in 3 cups of water or broth and add the pork broth cube. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour, or until the pork is very tender.

Step 5: Build the Stew

Once the pork is tender, stir in the tomato sauce. Cover and simmer for another 5 minutes.
Add the fried bananas, potatoes, carrots, and chickpeas. Gently stir to combine. Simmer uncovered for 2-3 minutes.
Add the long green beans (sitaw) and cabbage wedges on top. Do not over-stir. Cover and cook for 3-5 more minutes, or until the vegetables are tender-crisp.

Step 6: Final Seasoning and Serve

Taste the broth and adjust seasoning. Add a teaspoon of sugar to balance the tanginess of the tomato sauce.
Add more black pepper or fish sauce if needed. For extra heat, add the optional spicy chilies now.
Garnish with sliced chorizo if using. Serve immediately in large bowls with plenty of steamed white rice!

💡 Chef’s Tips & Notes:

Saba Bananas are Key: Using the right bananas (Saba) is crucial. They hold their shape and provide a authentic sweet contrast.
Frying is Optional but Recommended: Frying the bananas, potatoes, and carrots first adds a layer of flavor and texture that elevates the entire dish.
Don’t Overcook the Veggies: Add the cabbage and green beans last to keep them vibrant and slightly crisp.
Make it Ahead: This dish often tastes even better the next day as the flavors have more time to meld. Simply reheat gently on the stove.

Enjoy your delicious homemade Pork Pochero Recipe! Don’t forget to share your cooking results with us in the comments below. What’s your favorite part of this classic Filipino stew?

For video guide just click the link here: Pork Pochero Recipe.

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