This is a soupy version of pork pochero, a comforting Filipino stew adapted to a brothier style. If you remember the previous pochero recipe on the site, that one was more like a thick stew with less liquid and very tender meat. This version keeps the same comforting flavors but adds more broth for a lighter, noodle-friendly or rice-friendly dish that’s perfect on cooler evenings or any time you want something soothing and flavorful.
I had a day that needed a pick-me-up, so I turned to the kitchen—cooking has always been my go-to stress relief. This pork pochero came together exactly the way I hoped: tender pork in a fragrant, lightly tomatoed broth studded with vegetables, saba bananas, and a touch of sweet, savory Chinese sausage as a substitute for chorizo when I had none on hand. Simple ingredients, familiar flavors, and a generous pot of soup made everything better.
The soup balances savory and slightly sweet notes. Pork belly renders just enough fat to enrich the broth while the tomato sauce gives it color and depth. A handful of garbanzos (chickpeas) adds heartiness; potatoes and saba bananas give comforting texture; green beans and bok choy add freshness and a pop of color. If you prefer pechay instead of bok choy, that works well. The Chinese sausage I used is the best substitute when chorizo de Bilbao is not available—its sweetness and smoky notes complement the savory pork.
This pork pochero is forgiving and flexible. You can use pork cubes or other pork cuts suitable for simmering, and you can adjust the vegetables to what’s available. The broth is light enough to enjoy by itself as soup or served over steamed rice. If you like a thicker, stew-like pochero, reduce the liquid or simmer longer to concentrate the flavors. For a brighter finish, squeeze a little calamansi or lemon at the table.
Below is the cleaned and easy-to-follow recipe with ingredients and step-by-step instructions. The method is straightforward: brown aromatics and meat, add tomato sauce and water, simmer until tender, then add the starches and vegetables in stages so everything cooks perfectly. Try this Pork Pochero Recipe and let me know how it turns out.
Pork Pochero Recipe
Ingredients
- 1 lb. pork belly (liempo), sliced into serving pieces
- 2 pieces Chinese sausage, sliced crosswise (substitute for chorizo de Bilbao)
- 1 large plum tomato, chopped
- 4 cloves garlic, crushed and minced
- 1 large yellow onion, chopped
- 4 pieces saba banana, halved
- 2 bunches bok choy, lower ends trimmed
- 8 oz. green beans, trimmed
- 1 large potato, cut into cubes
- 6 to 7 cups water
- 1 (8 oz.) can tomato sauce
- 2 pork or beef bouillon cubes
- Salt and ground black pepper, to taste
- 3 tablespoons cooking oil
Instructions
- Heat the cooking oil in a large pot over medium heat.
- Sauté the garlic, onion and chopped tomato until the onion becomes tender and translucent.
- Add the Chinese sausage and pork belly. Continue cooking and stir occasionally until the pork belly develops some browning, about 3 minutes.
- Pour in the tomato sauce and the water. Bring the mixture to a boil.
- Add the bouillon cubes, then cover the pot and reduce the heat to low. Let the soup simmer for about 50 minutes, or until the pork is tender.
- Add the saba banana and the cubed potato. Cover and cook over medium heat for about 12 minutes, until the potatoes are nearly tender.
- Add the green beans and bok choy. Cook for another 5 to 7 minutes, until the vegetables are bright and just cooked through.
- Season with salt and ground black pepper to taste. Adjust seasoning and simmer a couple minutes if needed.
- Serve hot with steamed rice. Enjoy and share!
Notes and Tips
This soupy pochero is versatile: use other pork cuts if preferred and swap bok choy for pechay if you like. If you want a thicker consistency, reduce the amount of water or simmer uncovered for longer to concentrate the broth. For an added bright finish, squeeze a little calamansi or lemon over individual bowls before serving. Leftovers keep well refrigerated for 2–3 days and taste even better after the flavors meld.
Nutrition Information
Serving: 1 of 5 (approximate)