Pork Pochero

Pork Pochero from Pinay In Texas Cooking Corner


  • 2 lbs pork, cubed
  • 3 pcs saba bananas, peeled and each cut into 3 bias slices 
  • 3 medium-sized potatoes, peeled and quartered
  • 3 cloves garlic, minced
  • 1 medium-sized onion, thinly sliced
  • 2 pcs. medium sized tomatoes, seeds removed and diced
  • 1 cup pork broth
  • 1 *8-oz. can tomato sauce
  • ¼ cup banana ketchup
  • 15 pieces green beans, cut 2" long
  • 1 cup cooked red beans or garbanzo beans
  • 1 small cabbage
  • 1 Tbsp sugar
  • 5 Tbsp olive oil
  • salt and pepper
  • 1 Tbsp garlic powder


1. Sprinkle pork with 1 tsp salt, 1/4 tsp pepper and garlic powder. Let sit for about 15 minutes. Boil pork in water until tender. Reserve 1 cup of broth. Drain pork and set aside. Meanwhile, in a skillet over medium heat, fry saba bananas and potatoes in light olive oil until golden brown. Remove from skillet and set aside.

2. In the same skillet, saute pork until brown. Push to one side of the skillet. Saute garlic, onion and tomatoes for about 3 minutes or until tomatoes are soft. Mix with pork. Add green beans and saute for a minute.

3. Add pork broth, tomato sauce and ketchup. Bring to a gentle boil. Add sugar. Mix well. Season with salt and pepper to suit your taste. Simmer for about 5 minutes or until green beans are crisp tender. 

4. Add red beans and cabbage. Simmer for 3 minutes. Add the fried saba and potatoes. Toss until well coated. Remove from heat. Transfer to a serving dish. Serve with hot rice.