AuthorBiteSizedNora Daza’s Pochero with Eggplant Sauce is a beloved heirloom recipe that has been passed down through generations, embodying the heart of Filipino home cooking. This comforting stew brings together tender cuts of beef, flavorful chorizo, and a vibrant mix of vegetables like cabbage, saba bananas, and potatoes, creating a hearty and satisfying meal. What makes this dish truly special is the addition of the smoky eggplant sauce, which offers a savory contrast and deepens the complexity of flavors. The combination of the rich stew with the earthy, slightly sweet eggplant sauce showcases the balance of flavors that Filipino cuisine is known for.
This pochero is not just a meal but a celebration of tradition, often served during family gatherings and special occasions. The dish’s blend of Spanish and Filipino influences also highlights the cultural fusion that defines many Filipino recipes. Nora Daza’s version is particularly cherished for its timeless appeal. Have it for a family gathering in celebration of the legendary lola and Pinoy culinary icon helped shape our country’s food culture.
Boil pork in a pot with water, salt, peppercorns, and spring onions. Simmer and cover for an hour, or until tender. Remove the pork from the broth and set aside. Reserve the pork broth. Chill the pork, then slice it into serving pieces.
In a separate pot, boil beef shanks or kenchi in water with salt and peppercorns. Simmer and cover for about 3 hours, or until tender. Remove beef from the broth and set aside. Reserve beef broth. Chill the beef, then cut into chunks.
In another pot, boil chicken in water with salt, peppercorns, and trimmings from vegetables like carrots, onions, leeks, celery, and spring onions, if available. Simmer and cover for about 30 minutes or until tender. Remove chicken and set aside. Reserve chicken broth.
Heat cooking oil in a large pot and saute onions until soft. Add chorizos and cook until the fat is rendered. Toss in garlic and cook for another minute. Pour in the pork, beef, and chicken broths and bring to a boil.
Add potatoes and simmer until tender. Add the saba bananas and cook until tender. Transfer potatoes and saba to a plate.
To the soup, add Baguio beans, cabbage and garbanzos. Simmer until vegetables are crisp-tender.
Use a slotted spoon or spider to scoop out all the vegetables from the soup. Arrange potatoes, saba, and vegetables on a serving platter. To the pot of the soup, add the cooked pork beef, and chicken. Simmer for a few minutes. Taste and season with salt, patis, and pepper.
Broil the eggplants over charcoal until charred all over. Peel of the skins and cut off the stems. Mash the eggplants in a bowl with the garlic and vinegar. Moisten with some broth. Season with salt and pepper.
Arrange the pork, beef, and chicken on a platter alongside the vegetables. Pour the soup into a serving bowl. Serve Puchero with eggplant sauce.
Ingredients
Directions
Boil pork in a pot with water, salt, peppercorns, and spring onions. Simmer and cover for an hour, or until tender. Remove the pork from the broth and set aside. Reserve the pork broth. Chill the pork, then slice it into serving pieces.
In a separate pot, boil beef shanks or kenchi in water with salt and peppercorns. Simmer and cover for about 3 hours, or until tender. Remove beef from the broth and set aside. Reserve beef broth. Chill the beef, then cut into chunks.
In another pot, boil chicken in water with salt, peppercorns, and trimmings from vegetables like carrots, onions, leeks, celery, and spring onions, if available. Simmer and cover for about 30 minutes or until tender. Remove chicken and set aside. Reserve chicken broth.
Heat cooking oil in a large pot and saute onions until soft. Add chorizos and cook until the fat is rendered. Toss in garlic and cook for another minute. Pour in the pork, beef, and chicken broths and bring to a boil.
Add potatoes and simmer until tender. Add the saba bananas and cook until tender. Transfer potatoes and saba to a plate.
To the soup, add Baguio beans, cabbage and garbanzos. Simmer until vegetables are crisp-tender.
Use a slotted spoon or spider to scoop out all the vegetables from the soup. Arrange potatoes, saba, and vegetables on a serving platter. To the pot of the soup, add the cooked pork beef, and chicken. Simmer for a few minutes. Taste and season with salt, patis, and pepper.
Broil the eggplants over charcoal until charred all over. Peel of the skins and cut off the stems. Mash the eggplants in a bowl with the garlic and vinegar. Moisten with some broth. Season with salt and pepper.
Arrange the pork, beef, and chicken on a platter alongside the vegetables. Pour the soup into a serving bowl. Serve Puchero with eggplant sauce.
Leave a Reply