Name: Pochero (Filipino Pork Belly Stew)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: European
Ingredients: 1.5 - 2 lbs pork belly, cut into 1.5-inch chunks; 2 medium tomatoes, diced; 1 small onion, chopped; 1 tbsp minced garlic; 2 tbsp fish sauce; 1 tbsp soy sauce; 1 tsp ground pepper; 1 cup tomato sauce; 2 plantains, cut into 2-inch chunks; a handful of green beans; 1 medium carrot, sliced thin; 2 cups napa cabbage (chopped), or 1 whole regular cabbage (quartered); 2 bunches (~ 8 oz) baby bok choy; 3-4 cups of water

Need an alternative to your usual beef stew? Try pochero — a Filipino pork belly stew stock full of vegetables with a hint of sweetness from plantains.

What is pochero?

Pochero (or puchero) is a delicious stew that combines Spanish and Filipino flavors. This hearty dish is made with a tomato-based sauce, a medley of vegetables, and tenderized meat. Its history dates back to the 16th century when the Spanish colonized the Philippines.

The dish’s name “pochero” is derived from the Spanish word “puchero,” which means “stew pot.” I believe the dish itself was heavily inspired by the Spanish dish called “cocido.” Cocido is a stew that originated in Spain and is typically made with beef, vegetables, and chickpeas. Over time, as locals added their own ingredients and flavors to the original Spanish recipe, pochero evolved into a uniquely Filipino dish.

I actually haven’t had pochero in about 22 years, since I migrated to the U.S. Honestly, I’m not sure what protein is traditional with this dish. But, I do remember mostly eating pork pochero back in the Philippines. So, when I started introducing my American husband to the lesser known Filipino dishes, I decided to make this pork belly stew.

Can I use other proteins?

Filipinos love their pork, so there are a lot of dishes in my home country that use pork. I typically don’t eat a lot of pork, and that’s the only reason I chose pork belly for this stew. However, you are totally free to use other proteins of your choice. Beef stew meat is a great alternative, and you would just need to simmer it longer to make sure it’s tender enough. Alternatively, I’ve seen other versions of pochero made with chicken drumsticks or bone-in chicken thighs. It’s really up to you, but just remember to adjust your cooking time depending on the protein.

Do not omit the plantains!

You probably thought it was weird to see plantains in a stew dish. However, it’s actually a more common ingredient in regions outside the U.S. I’ve seen plantains used in Caribbean dishes and South American dishes. Plaintains are significantly starchier than regular bananas. While they may resemble bananas, you should not use the same cooking treatment for plantains. If you’re unfamiliar with plantains, cook them similarly to how you would cook potatoes.

For me, pochero is not pochero unless it has plantains. They just add that slight sweetness that helps balance the savoriness of this stew. To use plantains in pochero, it’s essential to select ripe ones. Ripe plantains should be black or very dark brown and slightly give when pressed. Unripe plantains won’t be sweet enough, while overripe ones will be too soft and won’t hold their shape in the stew.

What vegetables should I use?

The most common vegetables I’ve seen used in pochero are: bok choy, cabbage, and green beans. You can also add carrots and potatoes if you’d like. For the cabbage, you can use regular cabbage or Napa cabbage — either will work. I happened to only have Napa cabbage on hand so that’s what I used. Traditionally, Filipinos also add chickpeas in the pochero. I don’t particularly care for chickpeas so I omitted those in the recipe. However, you’re more than welcome to add those in if you like them.