Pata Pork Chicken Pochero Recipe

  • 3 lbs. Pig’s leg (pata), cut in 2 ½ inches length
  • 1 bunch bok choy
  • 3 pieces ripe saba banana, sliced
  • 2 medium potatoes, cubed
  • 1 cup cubed calabaza squash (kalabasa)
  • 1/2 cup tomato sauce
  • 6 to 8 cups water
  • 1 piece beef broth or 2 teaspoons beef powder
  • 1 teaspoon minced garlic
  • 1 small onion, minced
  • 3 tablespoons cooking oil
  • 2 tablespoons fish sauce
  • Ground black pepper to taste
Pata Pork Chicken Pochero Recipe

  1. Heat oil in a pot. Saute garlic and onion. Add the duck and cook for 3-5 minutes or until all sides are light to medium brown.
  2. Pour-in the fish sauce, tomato sauce, and water. Add the meat cube (or dust). Bring to a boil.
  3. Cover and simmer for 50-70 minutes. Add the potato, banana and pumpkin pumpkin. Cook for 5-7 minutes.
  4. Put-in the bok choy (or pechay) and then sprinkle some black pepper. Cover.
  5. Turn off heat. Let the cover is for 5 minutes until the residual heat cook the bok choy.
  6. Transfer to a serving platter. Serve.

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