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Pochero - Food with Mae-6


Tomato based Pork Stew with Plantain and Vegetables

What is Pochero

Pochero is a stew dish, tomato based, cooked with meat and vegetables. It’s inspired from the Andalucian dish ‘Puchero’. The Philippine’s history and cuisine go hand in hand together. Spain left so much mark in the Philippines after 300+ of colonisation. The influence of Spain in the Filipino cuisine has adapted countless versions over the years, with the preparation and ingredients of the dish varying by region. In the Philippines, pochero is usually cooked with either beef, pork, or chicken in tomato sauce with chorizo, saba banana, cabbage, green beans and pechay. Garbanzos or baked beans can also be added.

My recipe is a quick hearty meal using my instant pot. This is perfect for those who don’t have much time cooking and for a busy mama like me.

If you enjoyed my recipe please let me know by commenting below this recipe or tagging me @foodwithmae on instagram or tiktok.

Instant pot is gifted to me by Instantpot brand. Thank you!

Pochero - Food with Mae-6


800g-1kg pork belly
1 onion, chopped
4 garlic cloves, minced
2 carrots, peeled and chopped
3 potatoes (medium-large size)
3 tomatoes, chopped
100g chorizo, sliced
200g chickpeas (canned)
300g pack choi
2 ripe plantain (not too ripe)
2 tablespoons tomato paste
1 tablespoon salt
1-2 fish sauce
1-2 yondu liquid seasoning
1 pinch black pepper
Cooking oil



In your instant pot, press saute function and heat some oil. Add onions, cook for 1 minute, then add garlic and cook for another minute. Next, add carrots and potato then cook for 5 minutes. Then add tomatoes & chorizo and cook for 5 minutes. Add the chopped pork belly, water enough to cover the meat or up to the half line. 


Season your pochero with salt, fish sauce, liquid seasoning and black pepper. Mix them well and add the instant pot lid. Set your instant pot to pressure cook (custom) and cook for 20 minutes.


While you wait for the pork to cook, you can cook the plantain by frying it with some oil until all sides are golden brown. Once cooked, take it off the frying pan onto a plate with kitchen tissue to drain the oil. Leave it on the side for later.


Once the pork is done, release the pressure and wait until the instant pot tells you that it’s ready to be open. Once it’s open, press the saute function, then add cooked chickpeas and pak choi. Cook them for 5 minutes. Taste the soup, add more salt or fish sauce to your taste. Pochero is best served hot with rice. 

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