Pochero with Pork and Beans

Method9 steps · about 1 hr 30 min

1. 1

   Step 1: Before heating, wash and drain the vegetables. Peel and cube the potato (1), peel and slice the saba bananas (2), core and slice the cabbage (¼ head), wash and trim the pechay (1 bunch), and trim and cut the long beans into bite-sized lengths. Slice the chorizo and hold it with the prepared vegetables. Peel and chop the onion (1) and garlic (4), and cube the tomato (1). Heat all the cooking oil (3 tbsp) in a pot. Sauté the prepared onion first, then add the garlic and tomato and continue until the onion and tomato soften.

   Uses 1 potato, peeled and cubed in step 1 · 2 saba bananas, peeled and sliced in step 1 · ¼ head cabbage, cored and sliced in step 1 · 1 bunch pechay, washed and trimmed in step 1 · 18 long green beans, trimmed and cut into bite-sized lengths in step 1 · 1 Chorizo de Bilbao sausage, sliced in step 1 · 1 tomato, cubed in step 1 · 1 onion, peeled and chopped in step 1

2. 2

   Step 2: Add all the cubed raw pork belly (2 lb) to the softened aromatic base. Sauté, turning the cubes, until their surfaces turn light brown.

   Uses All cooked aromatics and their used oil, with later vegetables held separately · 2 lb raw pork belly, cubed

3. 3

   Step 3: Stir the Knorr Pork Cube (1) into the pork pan, breaking it up. Add all the sliced Chorizo de Bilbao and cook for about 1 minute.

   Cook chorizo with the pork base · 1 minUses All browned pork and aromatic pan · 1 Knorr Pork Cube · All sliced sausage from step 1

4. 4

   Step 4: Pour in all three cups of measured water and bring to a boil. Cover and lower the heat to a gentle simmer. Cook for 45–60 minutes, checking from 45 minutes, until the pork is tender. Add a little additional water only if needed to stop the pot from drying out, and continue gently beyond the guide if the pork is not yet tender.

   Braise pork until tender · 45 minUses The complete meat and aromatic pan · 3 cups water for braising · A little additional water if needed to prevent the braise from drying out

5. 5

   Step 5: Add all the prepared potato cubes and saba banana slices. Cover and maintain a gentle boil for about 5 minutes, until the potato is just tender; continue as needed before adding the next ingredients.

   Cook potato and saba banana · 5 minUses The complete tender meat stew · All potato cubes and two sliced bananas from step 1

6. 6

   Step 6: Pour all the canned pork and beans (15 oz), including their sauce, into the hot stew. Cook at a gentle simmer for about 3 minutes, stirring carefully.

   Heat canned pork and beans in the stew · 3 minUses The complete stew after the potato tenderness check · 15 oz canned pork and beans, including the sauce

7. 7

   Step 7: Stir in all the prepared long beans, cabbage and pechay. Simmer for 2–3 minutes, checking from 2 minutes, until the leafy vegetables wilt and the beans are tender enough to eat. Continue gently if needed.

   Cook the green vegetables · 2 minUses The complete hot stew base · All eighteen prepared beans, quarter cabbage and bunch of pechay from step 1

8. 8

   Step 8: Taste the finished stew. Stir in patis and ground black pepper to taste, remembering that the stock cube, chorizo and canned beans already season the broth.

   Uses All fully cooked stew · Patis (fish sauce), to taste · Ground black pepper, to taste

9. 9

   Step 9: Ladle into a serving bowl and share between four portions. Serve hot, with ready cooked rice if wanted.

   Uses All finished pork and vegetable stew · Ready cooked rice for optional serving, as desired