How to Cook Delicious Pork Pochero with Pork and Beans

Pork pochero is a classic Filipino stew that is comforting, delicious, and super easy to make This version uses canned pork and beans instead of the more traditional chickpeas to create a flavorful and hearty dish.

Overview

• Pochero is a type of Filipino pork stew that is perfect for cold weather It’s a one-pot meal that is packed with veggies, pork, and flavor

• This recipe uses canned pork and beans instead of chickpeas to put a fun spin on the traditional pochero

• Pork belly is cooked until tender and then vegetables like cabbage, pechay, green beans, and potatoes are added right in for an easy and delicious stew.

Ingredients

• 2 lbs pork belly, cubed
• 1 piece Knorr Pork Cube
• 15 ounces pork and beans
• 1 piece potato, cubed
• 2 pieces saba banana, sliced
• 1⁄4 head cabbage, sliced
• 1 bunch pechay
• 18 pieces long green beans
• 1 piece Chorizo de Bilbao, sliced
• 1 piece tomato, cubed
• 1 piece onion, chopped
• 4 cloves garlic, chopped
• 3 cups water
• Patis and ground black pepper to taste
• 3 tablespoons cooking oil

Step-by-Step Instructions

Prepare the Pork

1. Heat 3 tablespoons of oil in a pot over medium heat. Add the chopped onion and saute for 2-3 minutes until translucent.

2. Add the garlic and continue cooking for 30 seconds until fragrant.

3. Add the cubed pork belly to the pot and cook for 3-5 minutes, stirring occasionally, until lightly browned.

4. Add the Knorr Pork Cube and chorizo. Cook for 1 minute more.

Simmer the Stew

1. Pour 3 cups of water into the pot and bring it to a boil. Reduce heat to low, cover, and simmer for 45-60 minutes until the pork is very tender.

2. Add more water during cooking if needed to keep the pork submerged.

Finish the Stew

1. Once the pork is tender, add the potato, saba banana, and canned pork and beans. Let simmer for 5 more minutes.

2. Next, stir in the cabbage, pechay, and long green beans. Cook for just 2-3 minutes more until the veggies are slightly tender but still crisp.

3. Season with fish sauce and black pepper to taste.

4. Transfer pochero to a serving bowl and enjoy this comforting stew!

Tips

• Pork shoulder or ham can be used instead of belly. Go for fatty cuts to keep the meat moist.

• Plantains or green papaya can sub for the saba banana.

• Add other veggies like carrot, eggplant, squash as desired.

• Serve pochero warm with white rice for soaking up the delicious sauce.

• Leftovers will keep for 4-5 days refrigerated. The flavors improve over time.

Frequently Asked Questions

What kind of pork is best for pochero?

Fatty pork cuts like belly, shoulder, or ham work well. The fat keeps the meat moist and flavorful even with long cooking times. Avoid lean cuts like loin or tenderloin.

Can I use dried beans instead of canned?

Yes, you can soak and boil dried beans like chickpeas or kidney beans to use instead of canned pork and beans. Just adjust cooking times.

What can I serve with pork pochero?

White rice is the perfect accompaniment to soak up the savory sauce. A simple salad or steamed veggies round out the meal nicely.

Can I prepare pochero in advance?

Absolutely! Pochero tastes even better made 1-2 days ahead. Just store leftovers in the fridge and reheat gently when ready to serve. The flavors continue to develop.

Is there anything I can substitute for saba banana?

Green papaya and plantains have a similar starchiness to saba banana. You can also simply leave them out if you can’t find them.

Conclusion

This pork pochero with pork and beans puts a fun twist on a Filipino classic while keeping it easy and delicious. The canned beans add convenience without compromising on flavor. With melt-in-your-mouth pork, tender vegetables, and a rich, savory sauce, this stew is truly comforting. The simple one-pot preparation means fuss-free cooking with amazing results. Give this version a try for your next hearty meal!