Mumay’s Very Own First-Timer’s Pochero

Until now, I can’t believe that I cooked a dish I haven’t tasked yet last weekend.  All for the love of hubby!  🙂  Even before I and hubby got married, I know that he loves Pochero.  But it took more than three years after marriage that I finally gave in to the challenge of cooking something I’m unfamiliar of.  Thought it will be a disaster because I totally forgot to put whole pepper corn but with a bit of luck, I made hubby’s (and I guess my son’s too) tummy happy last Saturday.

Camera 360

Sharing with you the ingredients of the dish I decided to call First Timer’s Pochero.

500g pork belly, chopped (in my case I substituted it with Pork Pigue, which is less oily)
5 medium tomatoes, diced
1 medium onion, diced
1 teaspoon garlic, minced
3 tablespoons fish-sauce
1 tablespoon whole pepper corn
1 medium-size Del Monte tomato sauce
5 large plaintain banana (ripe), chopped
3 medium-size potato, cubed
1 small cabbage, quartered (in my case I substituted it with Pechay Baguio)
1 bunch bok choy (pechay)
2 cups water
2 tablespoons cooking oil

Cooking Instructions:
1.    Heat cooking oil in a cooking pot.
2.    Sauté garlic, onions, and tomatoes.
3.    Add pork and cook until the color turns light brown.
4.    Put-in fish sauce, whole pepper corn, and tomato sauce. Stir.
5.    Add water and let boil. Then, set the fire to low heat and simmer until pork is tender for about 30 to 40 minutes.
6.    Put-in potato, and plantain. Cook for 5 to 7 minutes.
7.    Add cabbage (or Pechay Baguio). Cook for 3 to 5 minutes.
8.    Stir-in the bok choy. Cook for a minute, then cover the pot and turn off the heat.  Allow residual heat cook the bok choy (about 5 minutes).

Number of servings:  good for 8 to 10


Bubundat (Mumay’s version of Korea’s Bibimbop)

This is my funny version of the delicious Bibimbop – a Korean dish, which I and hubby tasted when we ate at SM Southmall’s foodcourt.  Though I changed some ingredients due to availability and ease of cooking, I’m hopeful that even those who tasted the original Bibimpop will love my own version.

In the photo, the ingredients were properly arranged for presentation purposes.  But it is suggested that you eat the dish in a bowl mixing all the ingredients to achieve the desired fusion of flavors.


500g Chopped Korean Kimchi
350g Chicken/Pork Strips (depending on your preference)
1 pack Bean Sprouts
1 pc. Carrot, large-size (julienne cut)
4 pcs Egg, beaten
3 stalks Celery, diced
1 pc. Cucumber, grated
1 1/2 cup Soy Sauce
4 cups of water
3 tbsp. Garlic, finely minced
3 tbsp. Onion, finely minced
1 tbsp. Butter
Cooking oil (canola)
Black pepper to taste
Salt to taste

To cook the meat:
1. On a frying pan, pour canola oil.  Saute minced onion until it becomes translucent.  Add minced garlic and saute until it turns brown.
2. Add 350g chicken/pork strips and cook in low heat to maintain the juiciness of the meat.  Add a pinch of black pepper to taste.
3. Pour soy sauce carefully, but avoid soaking the meat with soy sauce.  Let it boil for few minutes.

To cook the bean sprouts:
1. In a medium-sized pot, put 4 cups of water and 1 pack of bean sprouts.  Set the heat to medium.
2. Let the water boil for 15 minutes or until the bean sprouts is soft enough, but not soggy.

To cook the egg:
1. On a frying pan, put 1 tbsp. butter and pour canola oil.  Add minced garlic until it becomes translucent.
2. Pour the beaten egg and cook ala-scrambled egg.

To decorate:
1. On a big plate, put one scoop of steamed rice on the middle.
2. Put the meat, diced celery, carrot, bean sprouts, grated cucumber, and chopped kimchi around the steamed rice.
3. Top the rice with scrambled egg and carrot, or chopped kimchi (whichever is preferred).

Number of servings:  good for 3 – 4