Nothing hits the spot on a rainy afternoon quite like a bowl of Pork Pochero. This hearty Filipino stew, loaded with tender pork belly, smoky sausage, sweet saba bananas, and a rich tomato-bean sauce, is one of those dishes that feels like a warm hug from the inside out. It’s cozy, nostalgic, and perfect for a slow weekend meal when you want something a little extra special without getting too fancy.
What Makes This Stew So Special
I remember my first try at Pork Pochero was actually by accident. I was aiming for chicken pochero, but I only had pork belly in the fridge. A few folks on my Facebook post suggested using pork and beans instead of garbanzos, and I thought — why not? That little change made all the difference.
The pork and beans add both body and a mellow sweetness to the stew, blending beautifully with the natural sweetness of saba bananas and the smokiness of chorizo. It’s the kind of dish where every bite brings you a little surprise — soft potatoes, sweet bananas, leafy greens, and spoon-tender pork in one spoonful.
What You’ll Need (And What You Can Swap)
This dish is wonderfully flexible. You can make it your own with what you have in your kitchen, just like it’s been done for generations.
- Pork Belly – My go-to cut for this is pork belly because it turns buttery soft after simmering, but pork shoulder or ribs work just fine if you want something leaner or with bones.
- Chorizo de Bilbao – It adds that deep, smoky depth that really ties everything together. If you can’t find it, feel free to throw in a chunk of smoky bacon or even ham bones.
- Saba Bananas – These aren’t your regular dessert bananas. Look for firm, ripe ones. They hold their shape and bring just the right hint of sweetness. Plantains are a decent stand-in if you can’t get saba.
- Potatoes and Carrots – These soak up all the savory-sweet flavors. You can use sweet potatoes instead of regular ones if you want something earthier and naturally sweet.
- Pechay and Green Beans – I usually toss in what’s available. Bok choy, napa cabbage, or even a few celery stalks will do the job just as well.
- Canned Pork and Beans – This shortcut is pure gold. It adds flavor, body, and saves time. No need for separate tomato sauce and beans.
Little Things That Make a Big Difference
- I always try to cut the veggies into roughly the same size so they cook evenly. It’s a small detail, but it helps keep the stew looking and tasting balanced.
- A quick pan-fry of the bananas, potatoes, and carrots before simmering makes a world of difference. It gives them a golden crust and helps them stay firm in the sauce, especially if you plan on reheating leftovers.
- Let the stew rest for about 15–20 minutes before serving. That little pause lets the flavors meld beautifully — something I learned the hard way after diving in too fast and burning my tongue more than once.
When and How I Love Serving It
This is the kind of dish I love to bring out when the sky looks a little gray and you just want to curl up with a good meal. In our home, it usually makes an appearance on Sundays — one big pot in the center of the table with bowls of hot steamed rice all around.
Sometimes I switch things up and serve it with crusty bread — just something to mop up that rich, tomatoey sauce. Either way, you’re in for a satisfying meal that fills your belly and your kitchen with the most comforting smells.
Make-Ahead and Leftover Tips
Pork Pochero is one of those dishes that gets even better the next day. The flavors settle in, and the sauce thickens slightly — perfect for quick weekday meals.
- Fridge: Store in an airtight container and it’ll keep well for up to 3 days.
- Freezer: You can freeze it for about 2 months. I usually portion it out in small containers so I can just defrost one at a time.
- To Reheat: Gently warm it on the stove over medium heat. Add a splash of water if it’s too thick. Stir occasionally and heat until it’s nice and hot all the way through.
Answering a Few Questions You Might Have
Can I make this in a slow cooker?
Yes, though I prefer starting it on the stovetop to sauté the aromatics and brown the pork first. Once everything is in the pot, transfer to the slow cooker and let it go on low for about 6–8 hours.
What if I can’t find saba bananas?
No problem. Use ripe but firm plantains or skip them altogether and add a few sweet potato chunks for a similar sweetness.
Can I use fresh tomatoes instead of canned pork and beans?
You could, but honestly, the pork and beans shortcut adds both flavor and convenience. I rarely skip it anymore.
Is this spicy?
Not at all! But if you like a little heat, a dash of chili oil or a few chopped bird’s eye chilies won’t hurt.
Pork Pochero
Tender pork belly simmered in a savory broth, with smoky chorizo, creamy potatoes, sweet saba bananas, and fresh vegetables—Pork Pochero is the ultimate Filipino comfort dish that warms both the belly and the heart.
Ingredients
- 2 pounds pork belly, cut into large chunks
- 2 saba bananas, peeled and sliced into thick chunks
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and chopped
- 8 green beans (Bagiuo beans), trimmed
- 2 chorizo de Bilbao sausages, cut into bite-sized rounds
- 2 medium tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 can (15 oz) pork and beans
- 2 bunches pechay (bok choy), ends trimmed
- 4 cups water
- Canola oil for sautéing
- Salt and pepper, to taste
Instructions
- Warm a bit of canola oil in a deep pot over medium heat. Start by pan-frying the saba bananas until they’re lightly golden on all sides, then set them aside on a plate lined with paper towel.
- Do the same with the potatoes and carrots—just a quick fry to give them color and help them hold their shape in the stew. Once browned, set those aside too.
- Add the sliced chorizo to the same pot and let it brown slightly. This helps release its oils and deepen the flavor. Once done, remove and set aside with the veggies.
- If needed, discard excess oil from the pot, leaving about a tablespoon. Sauté the onion and garlic until softened and fragrant.
- Add the pork belly chunks and sear them until lightly browned, stirring occasionally to ensure even color. Once the pork has a nice crust, stir in the tomatoes and cook them down until they soften and release their juices.
- Splash in the fish sauce and let it simmer for a minute to enhance the base flavors.
- Pour in the water and bring everything to a boil. Skim off any foam or impurities that rise to the top. Lower the heat, cover, and simmer for 30 to 40 minutes, or until the pork becomes tender.
- Once the meat is soft, add the pork and beans, potatoes, carrots, and chorizo back into the pot. Let everything simmer together for another 10 minutes, or until the vegetables are fork-tender.
- Toss in the green beans and fried saba bananas. Let them cook for about 2 to 3 minutes, just enough to soften.
- Finally, stir in the pechay and cook for another minute until just wilted.
- Season with salt and pepper to taste. Serve hot, ideally with steamed rice on the side.
Notes
- Use ripe but firm saba bananas—they’ll hold up better during cooking and balance the dish with natural sweetness.
- Pan-frying the bananas, potatoes, and carrots first keeps them from falling apart in the stew.
- Try to cut your vegetables in similar sizes for even cooking and a balanced look in each bowl.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 806Total Fat: 48gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 164mgSodium: 828mgCarbohydrates: 43gFiber: 10gSugar: 15gProtein: 53g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Pork Pochero is one of those humble dishes that reminds me why I love Filipino home cooking — it’s simple, resourceful, and full of heart. It doesn’t need fancy ingredients or complicated steps. Just a little time, a big pot, and the kind of appetite that welcomes a second helping.
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