magpochero muna tayo mga kafb POCHERO alicekalaw.blog/ You will need: 1 kilo pork, cubed (or 1 kilo beef or chicken) 1 can pork and beans 2 chorizo de bilbao, sliced diagonally 1 big potato, cubed 4 pieces of plantains (saging na saba), cut diagonally 1 head of cabbage, quartered 200 gms. pechay (long green cabbage) 200 gms, Baguio beans 1 bay leaf garlic, minced onion, chopped Procedure: Saute garlic and onions. Add pork. Continue sautéing until pork changes color. Pour water and bring to a boil. Put bay leaf. Simmer on medium heat until pork is almost tender. Add the pork and beans, chorizo de bilbao and the plantains. Let cook until pork is tender. Add Baguio beans, cabbage and pechay. Simmer until vegetables are cooked (but not over cooked). Season with salt and pepper. Serve hot. Enjoy! Tips: 1. If before putting the vegetables, the meat pieces are already very tender, scoop all the meat to a bowl. Cook all the vegetables in the sauce. When ready to serve, put the meat in a dish pan, a bowl or a platter. Arrange the vegetables on top and pour over the sauce. If you want a thicker sauce, put a little cornstarch dissolved in water. 2. If you do not have chorizo de bilbao, you can still cook the Pochero without them and your Pochero would taste just as good. Instead, saute the meat pieces in garlic and onion. Put 2 tablespoons of fish sauce (patis) and follow the rest of the procedure as written above.
Posted on: Tue, 17 Sep 2013 08:18:41 +0000