📝 About This Recipe
A Filipino adaptation of the Spanish cocido, this Pochero is a luxurious, multi-layered stew that marries savory beef with the distinct sweetness of saba bananas and a rich tomato base. It is a celebratory dish characterized by its vibrant colors and the unique contrast of salty chorizo and sweet fruit. Perfect for Sunday family dinners, this hearty stew offers a comforting warmth that captures the essence of Filipino hospitality.
🥗 Ingredients
The Proteins
- 1 kg Beef Shank or Brisket (cut into 2-inch cubes)
- 2 pieces Chorizo de Bilbao (sliced diagonally)
- 250 grams Pork Belly (optional, cut into cubes for extra richness)
Aromatics and Base
- 5 cloves Garlic (minced)
- 1 large Red Onion (chopped)
- 1 cup Tomato Sauce (Spanish style preferred)
- 6-8 cups Beef Broth (or water)
- 3 tablespoons Fish Sauce (Patis) (plus more to taste)
- 1 teaspoon Whole Black Peppercorns
- 2 tablespoons Cooking Oil
Vegetables and Fruits
- 4-5 pieces Saging na Saba (Plantains) (ripe, peeled and halved diagonally)
- 2 medium Potato (peeled and quartered)
- 1 large Carrots (sliced into thick rounds)
- 1 can Garbanzos (Chickpeas) (250g, drained and rinsed)
- 1/2 head Cabbage (cut into wedges)
- 1 bunch Pechay (Bok Choy) (ends trimmed)
- 10-12 pieces Green Beans (ends trimmed)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat. Fry the saba bananas until golden brown on all sides. Remove and set aside; this prevents them from disintegrating later.
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2
In the same oil, lightly brown the potatoes and carrots for 3-5 minutes. Remove and set aside.
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3
Sear the sliced chorizo until they release their reddish oil. Remove the chorizo but keep the flavorful oil in the pot.
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4
Add the beef cubes to the pot. Sear until browned on all sides to lock in the juices. If using pork belly, sear it along with the beef.
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5
Push the meat to the side and sauté the garlic and onions until the onions are translucent and fragrant.
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6
Pour in the fish sauce (patis) and cook for 2 minutes to allow the saltiness to penetrate the meat. Add the black peppercorns.
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7
Pour in the tomato sauce and beef broth. Bring to a boil, then lower the heat to a simmer. Cover and cook for 1.5 to 2 hours, or until the beef is fork-tender.
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8
Once the beef is tender, add the fried potatoes, carrots, and the seared chorizo back into the pot. Simmer for 10 minutes.
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9
Add the garbanzos and the fried saba bananas. Let them simmer for another 5 minutes to allow the sweetness of the bananas to seep into the sauce.
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10
Add the green beans and cook for 3 minutes.
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11
Place the cabbage wedges and pechay on top. Cover the pot and turn off the heat. The residual heat will perfectly steam the leafy greens in about 2-3 minutes, keeping them crisp and bright green.
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12
Taste the broth and adjust with more fish sauce or a pinch of salt and pepper if needed. Transfer to a large serving bowl and ensure every portion gets a bit of everything.
💡 Chef's Tips
Use 'Saging na Saba' that is just ripe; if they are overripe, they will make the stew too mushy and overly sweet. For a deeper flavor, use a pressure cooker for the beef to save time, but always finish the stew in an open pot to control the vegetable texture. Don't skip browning the meat and chorizo; the fond (brown bits) at the bottom of the pot is the secret to a rich, umami-filled broth. If the sauce is too thin, you can mash one piece of cooked potato into the broth to act as a natural thickener. Always serve with a side of 'patis' (fish sauce) and calamansi for dipping, as this allows diners to customize the saltiness to their liking.
🍽️ Serving Suggestions
Serve hot over a mountain of steamed white jasmine rice. Pair with a side of 'Eggplant Sauce' (mashed grilled eggplant with vinegar and garlic) for a truly traditional experience. Accompany with a cold glass of Sago't Gulaman or iced pandan tea to balance the richness. A side of spicy fish sauce with crushed siling labuyo (bird's eye chili) provides a wonderful heat contrast. This dish is even better the next day as the flavors develop, so feel free to make a large batch.