Filipino Pochero Recipe using pork belly - Foxy Folksy (2024)

FAQs

What is Pochero made of? ›

In Philippine cuisine, puchero (Spanish: Pochero; Tagalog: putsero) is a dish composed of beef chunks stewed with saba bananas (or plantains). The dish may also include potatoes or sweet potatoes, chorizos de Bilbao, bok choy, leeks, chickpeas, cabbage and tomato sauce. Other versions replace beef with chicken or pork.

1 Pocherong Bisaya is not a stew.

Instead of a saucy stew which we may be more familiar with, the pocherong Bisaya is a soup, more akin to the Batangas bulalo dish. The result is a comforting hot beef bowl that makes for a wonderful but different kind of sabaw.

The pork and beans bulked up the stew and added a dimension of flavor garbanzo beans wouldn't have achieved. Pochero (putsero), which means "stew pot" is one of the many Spanish-influenced dishes that has been adapted to suit Filipino tastes.

Puchero or Pochero, was originally a peasant food from Andalusia, Spain which was traditionally cooked and expected to last for several days. In the Philippines, pochero is usually cooked with either beef, pork, or chicken in tomato sauce with chorizo, saba banana, cabbage, green beans and pechay.

By the way, in the Philippine context, cocido generally refers to the soup-based boiled meats and vegetable dish, while pochero is the tomato-based stew of the same meats and veggies (though interchangeable at times), and both are served with the berenjena sauce.

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.

Bulalo is ranked as one of the top Nilaga (boiled) dishes in the Philippines due to its rich taste and very satisfying broth. Unlike others, like Nilagang Baka of Beef Soup Bones, which are either too bony with not enough meat or too meaty with not enough bone.

Bulalô (Tagalog: [bʊˈlɐlɔʔ]) is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and bone marrow until the collagen and fat has been melted into the clear broth.

Pata (Hock)

The pata or hock gives us dishes like crispy pata and patatim. This cut isn't very fatty, but it makes up in flavor from the skin and tissue that surround the dark meat. The pata can also substitute kasim and pigue in a variety of dishes. The knuckles or trotters of the pig is also a popular bar chow.

Where did beef Pochero come from? ›

Beef Pochero is a popular stew in the Philippines, and its history can be traced back to the Spanish colonial period. The word “Pochero” is derived from the Spanish word “Puchero,” which means stewpot. During the Spanish colonial period, the Philippines was under Spanish rule for over 300 years.

A stew is a meal made by cooking meat and vegetables in liquid at a low temperature. ... a delicious homemade stew.

Kamayan and salu-salo

Kamayan also describes the traditional communal feasts or family meals, where rice and various colorful dishes are placed on banana leaves and eaten together. The banana leaves are washed and slightly wilted over open flames to bring out an oily sheen and then laid out on a long table.

Crispy pata, which is similar to the German Schweinshaxe, has a short history in the Philippines. It was “invented” in the 1950s by Rodolfo Ongpauco, whose mother owned the restaurant Barrio Fiesta in Caloocan, north of Manila, after he decided to deep fry discarded pork legs.

History of Bulalo

Bulalo is largely considered to have originated from Southern Luzon, and its history can be traced back to the 16th century when Spanish colonizers and Chinese traders brought cattle to the Philippines. Batangas is known for its cattle trade and prides itself in its abundance of beef dishes.

Bulalo or pochero is a comfort food best eaten with a steaming bowl of rice. Bulalo in Luzon and pochero in Cebu are both beloved comfort food, and no wonder: they are made with beef shanks stewed in a light but flavorful broth, along with greens like cabbage or bok choy, and corn.

Bulalo (Filipino Beef Marrow Stew)

Bulalo is a dish, a beef soup, and the highlight of it is bone marrow. If there is no bone marrow, it is not bulalo, it is “nilagang baka”. Both tastes basically the same, unless you really want the exotic creamy taste of bone marrow.

Similar dishes

Nilaga is very similar to other dishes like bulalo, linat-an, lauya, and cansi. Nilaga can be distinguished in that it has a broth (bouillon) base, made with tender meaty and fatty cuts of beef or pork.