Pochero (Bacolod Style)

Masskara weekend in Bacolod

They say Ilonggo's are very sweet, maybe because they came from Sugarlandia or simply because they love to eat sweets. That's why our dish for today is pochero, Bacolod style. This is different from the Pochero made here in Cebu or in Manila because we use banana (saba) and sweet potatoes to make it sweet. This dish is usually served during "handaan" or fiesta and during celebrations or important occasions (sa nanotice ko lang ha).

I made one a few weeks back, i shared some to my neighbors and some to my loved ones. They say it's a li'l too sweet (it is...) but if I'm to rate what i did, i'll get an 8. Hey, I'm an Ilonggo so I am entitled to rate myself according to Ilonggo's pochero standard. Okiezz?? =)

So, lemme share to you how to cook pochero in Ilonggo way...

== Readers discretion is advised == hehehe...


Menu for the day: Pochero

Ingredients:
6clove garlic, minced
1pc onion, chopped
1pc pork cube
5pc banana (saba), sliced
4pc sweet potatoes, sliced
pechay, sliced
1/2k pork
salt

Procedure:
1. In a hot pot, sautee pork in garlic, onions and pork cube until pork turns brown.
2. Add about 4-5 cups of water into the pot and bring to a boil. Wait until pork becomes tender.
3. Add kamote and wait for about 15 minutes.
4. Add sliced banana and wait until kamote and banana becomes tender. Add salt to taste. (Broth should be creamy and sweet because of kamote and banana).
5. Add sliced pechay and cover the pot, let it boil once.
6. Turn off fire. Serve hot.

I'll post a pic if makaluto ko balik... =)
update - went home this weekend to join Masskara Festival, cooked pochero and took this pic.

Till next post... Good day everyone!


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