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Pork Pochero with tender pork, potatoes, green beans, and bok choy in a rich tomato sauce, served with steamed rice
The Filipina Cy

Pork Pochero Recipe

This Pork Pochero Recipe is a comforting Filipino pork stew made with tender pork shoulder, potatoes, green beans, bok choy, and tomatoes simmered in a savory tomato-based sauce seasoned with fish sauce and oyster sauce.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: filipino
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs pork shoulder cut into serving-size pieces
  • 1 –2 tbsp cooking oil
  • 1 medium onion chopped
  • 5 –6 cloves garlic minced
  • 2 medium tomatoes chopped
  • 2 tbsp fish sauce or to taste
  • 2 8- oz cans tomato sauce
  • 2 tbsp oyster sauce or to taste
  • 3 cups water plus more as needed or according to preferred consistency
  • 2 medium potatoes peeled and cut into chunks
  • 8 oz green beans trimmed and cut into about 2-inch pieces
  • 1 large bunch or 2 small bunches bok choy washed and trimmed
  • Ground black pepper to taste
  • Salt if needed

Equipment

  • Heavy-bottomed pot
  • Wooden spoon
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Brown the Pork. Heat the cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork and cook until browned on several sides.
  2. Sauté the Aromatics. Push the pork toward the sides of the pot. Add the onion and cook until slightly softened. Add the garlic and cook until fragrant, then add the tomatoes and cook until they begin to soften and release their juices.
  3. Add the Fish Sauce. Add the fish sauce and stir well. Cook for 1 to 2 minutes.
  4. Add the Tomato Sauce. Pour in both cans of tomato sauce and stir well.
  5. Add the Oyster Sauce and Water. Add the oyster sauce and about 3 cups of water. Adjust the amount of water according to your preferred consistency. Stir well and bring to a boil.
  6. Simmer Until Tender. Reduce the heat, cover, and simmer for about 40 to 50 minutes, or until the pork is tender. Add more water if needed while the pork cooks.
  7. Add the Potatoes. Add the potatoes and cook for about 8 to 10 minutes, or until almost tender.
  8. Add the Green Beans. Add the green beans and cook for another 3 to 5 minutes.
  9. Add the Bok Choy. Add the bok choy and cook just until the stems are tender and the leaves have wilted.
  10. Adjust the Seasoning. Taste and add more fish sauce, oyster sauce, black pepper, or salt if needed. Adjust the water according to your preferred consistency.
  11. Serve. Serve hot with steamed white rice.

Notes

Pork: Pork shoulder is my preferred cut because it becomes tender and has enough fat for flavor. Another pork cut with a little fat will also work.
Tomato Sauce: I use two 8-ounce cans because my family prefers a richer, saucier Pork Pochero.
Water: Start with about 3 cups and add more as needed or according to how saucy you like your pochero.
Fish Sauce and Oyster Sauce: Two tablespoons of each is my starting point, but adjust according to taste.
Vegetables: Add the potatoes first, followed by the green beans, then the bok choy last so they don’t overcook.
Family Variation: My mom made Pork Pochero with cabbage, chorizo, saba bananas, green beans, and potatoes. My version leaves out the cabbage, chorizo, and saba because this is how my family prefers it.