Pork Pochero with Chickpeas & Saba Banana
This is a meal that brings nostalgia and happy memories. My father cooked Pork Pochero when I was a child, and this was one of the family favourites. I have since discovered my own way of making it, and I am happy to share this tasty recipe with you! The taste of the saba banana gives me the feeling that I am eating an authentic Pork Pochero cooked in the Philippines. A treasure that we can bring to Ireland and share with people in other countries! :)
Servings: 4 persons
Preparation time: 20 minutes
Cooking time: 45 minutes
Ingredients
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850 grams pork belly, cut into big cubes190 grams cooked chickpeas (available in can), shell off450 grams steamed saba banana, thawed & cut into halves180 grams sweetheart cabbage, cut into halves lengthwise200 grams pak choi (optional)1 medium size brown onion, sliced2 cloves of garlic (optional), crushed & peeled8 small cherry tomatoes, cut into halves1 red chili pepper, whole1 green chili pepper, whole2 tsp fish sauce1 tsp soy sauce1 tsp olive oilsalt & pepper, pinch3 grams Knorr pork buillon cube1 litre hot water
Cooking Procedure
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Heat 1 tsp olive oil in the wok.Sauté pork belly in onion, garlic, and tomatoes. Throw in red and green chili peppers.When pork turns light brown, sprinkle the meat with a pinch of salt and pepper. Add 2 tsp of fish sauce.Pour in 1L of hot water. Cover wok with lid and bring to boil.Once boiling, lower heat & simmer for 30 minutes. When tenderising meat, always keep the heat low.When meat is tender, add saba banana and sweetheart cabbage. Simmer for 5 minutes.