The Philippines is a lovely country with traditions and cultural heritage shaped by more than three centuries of colonization by various nations.
Each nation’s imprint is visible in everything from the foods they eat to the traditions and beliefs that the majority of them still practice today.
There is one nation that has had a profound impact on who Filipinos are today, out of all the nations that have stepped foot on the archipelago.
It can be seen in their religious beliefs, the similarity in the language they speak, and the dishes they genuinely enjoy.
WHAT IS BEEF POCHERO RECIPE?
Beef pochero is a traditional Spanish dish cooked in Spanish-speaking countries such as Argentina, Paraguay, and Mexico.
The name pochero or puchero refers to the cooking pot used to prepare this savory dish. There are, however, various versions of pochero depending on the country or culture in question.
This varies depending on the type of meat used and the ingredients used, as well as the country in which the dish is prepared.
Even the season in which pochero is served varies greatly: in some parts of the world, this dish is primarily served during the cold winter months.
In the Philippines, Beef Pochero denotes a festive and lavish occasion. This savory dish can be sampled at town or barrio fiestas, or at any event that calls for exquisite and festive cuisines.
WAYS TO COOK
- The slow cooker does exactly what its name suggests: it cooks food at a low but consistent temperature. The slow and steady temperature allows the flavors from the ingredients to really draw out and concentrate in the sauce, making it truly savory and sumptuous.
THE PRESSURE COOKER
- The pressure cooker is the home cook’s best friend when it comes to reducing the cooking time of ingredients that typically require them to cook for long periods of time. This is especially true for tough cuts of meat such as beef and pork. The pressure rises, and the steam raises the boiling point of water above its normal boiling point, tenderizing meats more quickly than usual.
- Because they are inexpensive and convenient, stovetop cookers are still used in many Filipino households. As a result, many Filipino dishes are prepared using either electric or LPG-powered stove top burners.
HOW TO SERVE
- Pocherong baboy is traditionally served as a Sunday lunch or on special occasions when the entire family gathers. Serve with steamed rice or a crusty loaf of bread for a filling and tasty meal.
- Refrigerate for up to 3 days or freeze for up to 2 months in a container with a tight-fitting lid.
- To reheat, place in a saucepan over medium heat and heat until the internal temperature reaches 165 degrees Fahrenheit.
OTHER DELICIOUS VARIANTS OF POCHERO RECIPE
The Beef Pochero we know today is a Filipino version of a Spanish/Mexican classic dish.
That means you can add your own spin to it and create a version that suits both your tastes and those of your family.
SERVED WITH EGGPLANT SAUCE
- Eggplant sauce is essentially a tomato-based sauce mixed with chopped eggplant that is then sauteed in olive oil with aromatics such as basil, parsley, and black pepper. This sauce is extremely aromatic and flavorful, and it can even be used to top pasta dishes.
WITH SPANISH CHORIZOS
- Spanish chorizos are sausages with a generous amount of black pepper, Spanish paprika, garlic, and salt. With all of these strong-flavored aromatics, it’s impossible to deny that this sausage is truly flavorful.
WITH SHORT RIBS OF BEEF AND BANANAS
- Beef short ribs are the portion of the beef cut located between the chuck and the rib, so beef ribs have the flavor of both. Because the bones are still present, the meat is fatty, meaty, and flavorful. And any cook will tell you that the closer the meat is to the bones, the more flavorful it will be.
BEEF POCHERO TRIVIA
Knowing a few fun facts about the foods we eat adds to the enjoyment of eating them. So we included some Beef Pochero trivia and fun facts to help us appreciate them more.
- Did you know that Pochero is one of the Philippines’ greatest heroes’ favorite dishes? H. Marcelo Del Pilar, a native of Bulacan and a hero of the Philippine Revolution, is a huge fan of Pochero.
- Another interesting fact is that Pochero is prepared differently in the Panay Islands, specifically in the province of Iloilo. The base of the Beef Pochero that we are all familiar with is tomato sauce, but for the Ilonggo people, their Pochero is our Nilaga (Beef Soup). Isn’t that perplexing?
And, because we want you to be the best home cook you can be, we’d like to share with you some kitchen-tested tips for making that Beef Pochero that you’ll always crave.
- When it comes to Beef Pochero, we recommend using tougher cuts of beef, such as chucks, because they have a higher collagen concentration, which adds flavor to the dish.
- Why not fry your vegetables instead of boiling them for this dish? This imparts a nutty flavor to the vegetables.
- If possible, use pureed tomatoes for a more savory sauce. Tomatoes have a strong umami flavor.
Don’t be concerned if you run into difficulties while preparing this recipe. We’ve all had our fair share of sloppy cooking moments.
That is why we are here to help you. We’ve compiled a list of tried-and-true troubleshooting tips to help you solve your kitchen problem.
- If your Beef Pochero is lacking in flavor, try adding a splash of fish sauce.
- If the meats are still difficult, scoop them out of the batch and thinly slice them after simmering. This is done to ensure that the heat is evenly distributed throughout the meat’s fibers.
- If your sauce is a little runny, add the plantains while the rest of the dish is simmering. The banana’s starch will aid in the thickening of the sauce.
HOW TO COOK BEEF POCHERO?
- Fill a large bowl halfway with cold water and add the white beans. Allow to soak overnight. Drain the beans and place them in a saucepan with fresh water. Boil for 10 minutes right away. Drain.
- In their skins, cut the plantain banana in half crosswise, then diagonally, and cut the sweet potato into quarters. Fry the plantain and sweet potato in a pan over medium heat until slightly brown. Set aside some time.
- In a large casserole, heat the oil, then add the onion, garlic, and ginger and cook for about 2 minutes, or until softened. Combine the tomatoes, Worcestershire sauce, soy sauce, and brown sugar in a mixing bowl.
- Cook until the pork is lightly browned, about 10 minutes. Bring to a boil with the stock. Season with salt and peppercorns before adding the white beans. Cook for approximately 40 minutes.
- Allow the eggplant, green beans, and cabbage to simmer for about 3 minutes before adding the fried plantain, sweet potato, and bok choy and cooking for another 2 minutes. Remove from the heat and serve.
- Pork-In this recipe, I like the melt-in-your-mouth tenderness of pork belly, but pork shoulder or spare ribs are also good options.
- Potatoes and carrots—you can substitute kamote (sweet potatoes) for the potatoes and carrots for turnips if you prefer.
- Pechay and Baguio Beans-this is a peasant stew, so feel free to substitute other vegetables like napa cabbage, bok choy, celery, or leeks.
- Saba Bananas—This tropical fruit adds a touch of sweetness that complements the dish’s savory flavors. Choose ripe but firm bananas and briefly pan-fry them before adding to the stew to prevent them from falling apart.
- Chorizo de Bilbao—adds a smoky note to the dish. Other cured meats, such as bacon or ham bones, can also be used.
- Canned Pork and Beans—this replaces the garbanzo beans and tomato sauce.
Frequently Asked Questions
Puchero is a type of stew that originated in Spain and is now popular in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Per, south of Brazil, the Philippines, and Spain, particularly the autonomous communities of Andalusia and the Canary Islands.
Braising, stewing, pot roasting, barbecuing/smoking, pan searing, grilling/broiling, pan frying, roasting, and stir frying are the most common meat cooking techniques.
Roast for 13-15 minutes per pound for rare, 17-19 minutes for medium, and 22-25 minutes for fully cooked. Check the temperature of the meat with a thermometer to ensure it is at the desired temperature: 145°F for medium rare, 160°F for medium.
According to our trusted “Food Lover’s Companion,” there are three ways to chemically tenderize meat: long, slow cooking; using a commercial meat tenderizer (Ac’cent is perhaps the most well-known brand); or marinating in an acid-based marinade containing enzymes that break down connective tissue.