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Pochero Recipe

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    Source: panlasangpinoy.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B6, B9, H, C, E, P
    MineralsCopper, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 lb pork belly, chopped

    2. 2 medium tomatoes, diced

    3. 1 medium onion, diced

    4. 1 teaspoon garlic, minced

    5. 2 to 2 1/2 tablespoons patis (fish-sauce)

    6. 1 tablespoon whole pepper corn

    7. 1 small can tomato sauce

    8. 1 cup chick peas (garbanzos)

    9. 1 large plaintain banana (ripe), chopped

    10. 1 medium sized potato, cubed

    11. 1 small cabbage, quartered

    12. 1/4 lb long green beans

    13. 1 bunch bok choy (pechay)

    14. 1 cup water

    15. 2 tablespoons cooking oil

    Instructions Jump to Ingredients ↑

    1. Heat cooking oil in a cooking pot.

    2. Sauté garlic, onions, and tomatoes Add pork and cook until the color turns light brown.

    3. Put-in fish sauce, whole pepper corn, and tomato sauce. Stir.

    4. Add water and let boil. Simmer until pork is tender (about 30 to 40 minutes).

    5. Put-in potato, plantain, and chick peas. Cook for 5 to 7 minutes.

    6. Add cabbage and long green beans. Cook for 5 minutes.

    7. Stir-in the bok choy. Cover the pot and turn off the heat.

    8. Let the residual heat cook the bok choy (about 5 minutes).

    9. Transfer to a serving plate and serve.

    10. Share and enjoy!

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