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

  • 850 grams pork belly, cut into big cubes
  • 190 grams cooked chickpeas (available in can), shell off
  • 450 grams steamed saba banana, thawed & cut into halves
  • 180 grams sweetheart cabbage, cut into halves lengthwise
  • 200 grams pak choi (optional)
  • 1 medium size brown onion, sliced
  • 2 cloves of garlic (optional), crushed & peeled
  • 8 small cherry tomatoes, cut into halves
  • 1 red chili pepper, whole
  • 1 green chili pepper, whole
  • 2 tsp fish sauce
  • 1 tsp soy sauce
  • 1 tsp olive oil
  • salt & pepper, pinch
  • 3 grams Knorr pork buillon cube
  • 1 litre hot water

Cooking Procedure

  • Heat 1 tsp olive oil in the wok.
  • Saut√© 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.
  • Pour in 1 tsp soy sauce and season with 3 grams of Knorr pork bouillon cube.
  • Add pak choi (optional) and simmer for another 5 minutes. Keep the lid on the wok. Turn off heat.
  • Serve hot with rice. Enjoy! :-)

Category: Dinner

Cuisine: Asian

Prepared by Jesslyn Fietje