Entree: Philippines – Cebuano – Pochero Cebuano (Cebu-style tomato-based pork and chorizo stew with saba bananas and vegetables)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) pork shoulder, cut into 1–2 in (2.5–5 cm) chunks
- 2 large chorizo or longganisa links, sliced, approx. 8 oz (225 g)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium tomatoes, chopped, approx. 10 oz (285 g)
- 6 cups (1.4 L) water or low-sodium broth
- 1 can (15 oz / 425 g) chickpeas (garbanzo), drained and rinsed
- 3 medium saba bananas (plantains), peeled and halved crosswise
- 3 medium potatoes, peeled and quartered, approx. 1.5 lb (680 g)
- 2 medium carrots, cut into thick slices
- 1 small head cabbage, cut into wedges (or 4 cups / 200 g chopped)
- 1 bay leaf
- 1 tbsp (15 ml) fish sauce (patis), or to taste
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a large pot over medium-high heat. Add pork chunks and brown on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot, add the sliced chorizo and brown for 2–3 minutes until it releases oil and color. Remove and set aside with the pork.
3. Reduce heat to medium, add chopped onion and sauté until softened, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.
4. Add chopped tomatoes and cook down 4–5 minutes until they begin to break down. Return pork and chorizo to the pot.
5. Pour in 6 cups (1.4 L) water or broth, add the bay leaf, and bring to a boil. Skim any scum from the surface, reduce heat to low, cover, and simmer until pork is tender, about 45–60 minutes.
6. Add drained chickpeas, carrots, and potatoes to the pot. Simmer 15 minutes, then add saba banana halves. Continue simmering until potatoes and bananas are tender, about 10–15 more minutes.
7. Add cabbage wedges and simmer 3–5 minutes until cabbage is wilted but still bright.
8. Season with 1 tbsp (15 ml) fish sauce, 1 tsp (5 g) salt, and 1/2 tsp (1 g) black pepper, adjusting to taste. Remove bay leaf.
9. Ladle into bowls and serve hot with steamed rice. Pochero is traditionally eaten with some of the tomato-broth spooned over rice.