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A New Family Favorite for the New Year: Chicken and Pork Pochero

1 week ago

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Turn something old into something new for your holiday gatherings

Chicken and Pork Pochero

Makes 6 servings

 1/2 cup Olive oil

1/2 kilo Pork liempo, cut into serving pieces

1/2 kilo Chicken, cut into serving pieces

1 pc Spanish chorizo, cut into bite-sized pieces

5 cloves Garlic, minced

1 Red onion, minced

10 Ripe tomatoes, diced

Salt and pepper, to taste

Cayenne pepper, to taste

Paprika, to taste

Sugar, to taste

2 Tbsps Fish sauce

3-4 cups Water

2  Potatoes, quartered

4 Saba bananas, sliced diagonally

1/2 Small cabbage

1 bundle Pechay, ends trimmed

1 small bundle Baguio beans, trimmed

1 can Garbanzos, drained

  1. In a large saucepan, heat 2 tablespoons of olive oil. Sear the pork liempo, chicken, and chorizo in the oil one at a time. Set aside.
  2. In the same pan, add another 2 tablespoons of olive oil and sauté the garlic and onion. Add tomatoes and simmer until it cooks down into a paste-like consistency. Season the mixture with salt, pepper, cayenne, paprika, and a bit of sugar.
  3. Return the pork and chicken to the sauce pan. Season with fish sauce.
  4. Add enough water to cover the meat. Bring to a boil then reduce to a simmer. Add the potatoes. Continue to cook until the pork and chicken become tender, stirring occasionally.
  5. In a separate pan, heat about 3 tablespoons of olive oil. Pan fry the saba bananas until it turns slightly brown. Drain the excess oil with paper towels. Set aside.
  6. In a deep saucepan, boil about 1 1/2 liters of water. Put a handful of salt. Blanch the cabbage, pechay, and baguio beans one at a time for about 1 minute each. Take the vegetables out and shock them in ice cold water for a few seconds. Draw out excess water by spinning the vegetables in a salad spinner or with paper towels. Set aside.
  7. Check the meats. If they are already tender, take out the meat and reserve the sauce.
  8. Reduce the sauce some more to thicken it a bit. Adjust seasoning according to preference. Add the garbanzos and fried saba. Simmer for another 5 minutes.
  9. To assemble, arrange chicken, pork, and chorizo on one side of a serving platter. Arrange the blanched vegetables, potatoes, and saba on the other side. Pour sauce on top or serve it in a separate container.
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