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.
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
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