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Ima's Pochero

14 April 2016

(Good for 4-6 persons)

       1 kilo pork  or chicken
       4 tbsps achuete, mixed with 1                                                    cup water, then squeezed to get                                     the colored extract
       1 medium-sized cabbage, quartered
       ¼ kilo baguio beans, deveined
       4 pcs potatoes, cubed
       6 pcs saging na saba, sliced in half
       3 cloves of garlic, crushed
       1 pcs onion, small, sliced
       6 pcs tomatoes, chopped
       1 tbsp fish sauce
       2 tbsp soy sauce (if pork is used)
       4 tbsps cooking oil for sauteeing
       salt to taste
1.    Wash pork or chicken, then slice into bite size.
2. If pork is to be used, simmer in water with soy sauce until tender. If chicken, it can be sauteed raw.
3. Heat oil, then fry the crushed garlic until it turns brown. Add the sliced onion and then the chopped tomatoes.
4. Stir in the pork (or chicken), then add 1 cup of water. Add salt to taste. Stir, then cover until it comes to a boil.
5. Add the achuete extract and potatoes then let mixture simmer again.
6. When the potatoes become tender, add the saba and baguio beans. Cover until all the ingredients are cooked to desired tenderness.
7. Add the cabbage slices, stir then cover. Once it comes to a boil, turn off the stove. The dish is ready to be served.

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