Beef Pochero

Beef pochero is one of the varieties of pochero. The original pochero
recipe use pork as the main ingredient and it is one of the well known
Filipino dishes. Although beef pochero also use the rest of the
ingredients as the original pochero, there are also variation of how the
saba bananas or plantain bananas are prepared. Some recipes fry the
bananas first before adding in the dish but some just throw in the raw
bananas in the pot while cooking.


Ingredients:


1 kilo Beef, slice into bite size pieces

1 small pack tomato sauce (about 1/2 cup)

1/2 small cabbage, quartered

1 bunch pechay

100 grams baguio beans

5 pcs bananas (saba variety), sliced into 2 pcs each

2 pcs medium size sweet potato (kamote) or potatoes, quartered

1 medium onion, chopped

1/2 head garlic, crushed

salt and pepper

sugar


How to cook beef pochero:

• Boil the beef in a pot with water, salt and pepper until tender.
• You can use a pressure cooker to speed up the cooking time.
• In a deep pan, heat oil and saute garlic and onion.
• Put the boiled beef and include about 1 to 1 & 1/2 cups of the broth.
• Then add the bananas and sweet potatoes, cover and simmer at least 5 minutes.
• Then add the tomato sauce and cover again an simmer or a few minutes.
• Add the baguio beans and let it cook for a while then follow the cabbage and pechay.
• Season with salt, pepper and sugar according to your preferred taste.
• Serve hot.

 | Panlasang Pinoy Meat Recipes

Chicken Tinola Recipe

Tinola is a ginger and onion based soup with chicken as the usual
main ingredient. Chicken tinola is an authentic Filipino main dish and
best complimented with green papaya wedges (an alternative is chayote)
and chili pepper leaves. As a traditional dish, the chicken is usually
cooked in low heat for quite some time to bring out the natural flavor.
This dish is best served during cold and rainy weather because of the
warming effect of the soup.

The
secret in making a good chicken tinola is to simmer the chicken for
longer periods of time. This will let all the flavor of the chicken come
out and it also makes the chicken tender. You can also use malunggay
leaves instead of pepper leaves (or even both) to maximize the health
benefits.

Try this Chicken Tinola Recipe and let me know what you think.

Chicken Tinola Recipe

Author: Vanjo Merano

Ingredients

• 1 whole chicken, cut into serving pieces
• 36 ounces rice washing
• ½ pc small green papaya, cut into wedges
• 1 tbsp garlic, minced
• 1 medium sized onion, chopped
• 1 thumb ginger, cut into strips
• 2 tbsp fish sauce
• Hot pepper leaves

Instructions

1. Sauté the garlic, onion, and ginger
2. Put-in the chicken and cook until color turns light brown
3. Add the fish sauce and mix well
4. Pour-in the rice washing and put to a boil. Simmer for 45 minutes.
5. Add the green papaya wedges and simmer for 5 minutes
6. Add the hot pepper leaves
7. Add salt and pepper to taste
8. Serve hot. Share and enjoy!

 - Panlasang Pinoy

Pork Belly Adobo Recipe

I am a first-generation Filipino American. My mother and father both
worked long hours while I was growing up. No matter how tired my mother
... was, she made sure our family was taken care of. Some of the things
on her daily checklist were making sure that our homework was done, I
had our house key on a shoelace around my neck and we had lunch money in
our pockets. She also made sure there would always be food waiting for
us when we got home. One of our favorite things was this pork adobo. She
would make it the night before and it would develop more flavor as it
sat overnight in the refrigerator. As simple as this recipe is, it
always projected the love she put into it. - Richmond Flores, Food
Stylist  More

Pork Belly Adobo

Next Recipe

Directions

Combine the soy sauce,
garlic, sugar and peppercorns in a large bowl. Add the pork and
marinate in the refrigerator for at least 2 hours or overnight, covered
(can be marinated in a resealable 1-gallon freezer bag). Mix twice at
regular intervals to marinate thoroughly.

Drain the pork in a colander
over a bowl; reserve the marinade and garlic. Heat the oil in a large
Dutch oven over medium heat. Brown the pork in batches, making sure not
to crowd the meat and turning often until all sides are brown, 6 to 8
minutes per batch (the peppercorns may adhere to the pork, which is fine). Watch closely: The sugar
in the marinade will cause the pork to darken quickly if the pot is too
hot-lower the heat if necessary to avoid burning. Remove the pork with a
slotted spoon; set aside.

Discard all but 2 tablespoons of the oil from the Dutch oven. Add the garlic from the marinade and the onions, and cook, stirring, until the onions are translucent, 10 to 12 minutes.

Add back the pork,
the strained marinade, 1 cup water and the bay leaves, and bring to a
boil. Lower the heat to medium, cover and cook at a medium boil,
stirring periodically, until the pork is tender but not falling apart,
about 1 hour and 25 minutes. The cooking liquid will be reduced by at
least 2/3.

Add the vinegar, but do not stir. Cook, uncovered,
until the sauce is reduced to the consistency of a loose marinara, about
20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over jasmine rice.

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