Pochero
Pochero
Ingredients
- 1 kg pork belly, cut into serving pieces
- 2 tablespoons cooking oil
- 1 head garlic, minced
- 1 onion, large, chopped
- 3 tomatoes, chopped
- 1 cup tomato sauce
- 1/2 cup banana ketchup
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1.5 L water
- 1 bay leaf
- 1 chorizo
- 1 saba banana, sliced
- 1 sweet potato, sliced
- 1 can chickpeas, drained
- 1 can green beans, drained
- 1 bok choy, cut into pieces
Instructions
- 1
Prepare the vegetables: Mince the garlic, chop the onion, and chop the tomatoes. Slice the saba banana and sweet potato. Cut the bok choy into pieces. Drain the chickpeas and green beans.
⏱️ 15 min
- 2
Heat a large pot over medium heat and add the cooking oil.
⏱️ 2 min
- 3
Add the minced garlic to the pot and sauté until fragrant, about 1-2 minutes. Add the chopped onions and sauté until translucent, about 3-5 minutes. Add the chopped tomatoes and cook until soft, about 5-7 minutes.
⏱️ 14 min
- 4
Add the pork belly to the pot and cook until lightly browned on all sides, about 8-10 minutes.
⏱️ 10 min
- 5
Pour in the tomato sauce, banana ketchup, and soy sauce. Add the sugar, black pepper, and salt. Mix all ingredients well to combine.
⏱️ 3 min
- 6
Add the water and bay leaf to the pot. Bring the mixture to a rolling boil.
⏱️ 5 min
- 7
Reduce the heat to low, cover the pot, and simmer for 1 hour or until the pork is very tender.
⏱️ 60 min
- 8
Add the chorizo, saba banana, and sweet potato to the pot. Cook for 5 minutes, or until the vegetables are slightly tender.
⏱️ 5 min
- 9
Add the drained chickpeas and green beans to the pot. Cook for 2 minutes.
⏱️ 2 min
- 10
Finally, add the bok choy and cook for another 1 minute, just until wilted.
⏱️ 1 min
- 11
Serve the Pochero hot, ideally with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Pochero
- 1 kg pork belly, cut into serving pieces
- 2 tablespoons cooking oil
- 1 head garlic, minced
- 1 onion, large, chopped
- 3 tomatoes, chopped
- 1 cup tomato sauce
- 1/2 cup banana ketchup
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1.5 L water
- 1 bay leaf
- 1 chorizo
- 1 saba banana, sliced
- 1 sweet potato, sliced
- 1 can chickpeas, drained
- 1 can green beans, drained
- 1 bok choy, cut into pieces
Instructions
- 1
Prepare the vegetables: Mince the garlic, chop the onion, and chop the tomatoes. Slice the saba banana and sweet potato. Cut the bok choy into pieces. Drain the chickpeas and green beans.
⏱️ 15 min - 2
Heat a large pot over medium heat and add the cooking oil.
⏱️ 2 min - 3
Add the minced garlic to the pot and sauté until fragrant, about 1-2 minutes. Add the chopped onions and sauté until translucent, about 3-5 minutes. Add the chopped tomatoes and cook until soft, about 5-7 minutes.
⏱️ 14 min - 4
Add the pork belly to the pot and cook until lightly browned on all sides, about 8-10 minutes.
⏱️ 10 min - 5
Pour in the tomato sauce, banana ketchup, and soy sauce. Add the sugar, black pepper, and salt. Mix all ingredients well to combine.
⏱️ 3 min - 6
Add the water and bay leaf to the pot. Bring the mixture to a rolling boil.
⏱️ 5 min - 7
Reduce the heat to low, cover the pot, and simmer for 1 hour or until the pork is very tender.
⏱️ 60 min - 8
Add the chorizo, saba banana, and sweet potato to the pot. Cook for 5 minutes, or until the vegetables are slightly tender.
⏱️ 5 min - 9
Add the drained chickpeas and green beans to the pot. Cook for 2 minutes.
⏱️ 2 min - 10
Finally, add the bok choy and cook for another 1 minute, just until wilted.
⏱️ 1 min - 11
Serve the Pochero hot, ideally with steamed rice.