Pro Tips
**Chef's Tips & Troubleshooting:**
- Score the skin of pork belly in a crosshatch pattern for the crispiest crackling.
- Let pork belly rest for 10 minutes after cooking before slicing for neat, clean portions.
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
- Taste the pork broth and adjust seasoning with fish sauce or salt just before serving.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Pochero with Pork and Beans
Made with pork belly, knorr pork cube, pork and beans and potato — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat oil in a cooking pot. Saute onion, garlic, and tomato.
- Add in pork once the onion softens. Saute until the color turns light brown.
- Add Knorr Pork Cube. Stir and then add chorizo. Cook for 1 minute.
- Pour water. Let boil. Cover the pot and adjust heat between low to medium. Cook for 45 to 60 minutes or until pork gets tender. Note: add more water as needed.
- Put potato and saba banana into the pot. Cover and continue to boil for 5 minutes.
- Pour pork and beans into the pot. Cook for 3 minutes.
- Add long green beans, cabbage, and pechay. Cook for 2 to 3 minutes.
- Season with patis and ground black pepper.
- Transfer to a serving bowl. Enjoy!
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Pro Tips & Troubleshooting
- Score the skin of pork belly in a crosshatch pattern for the crispiest crackling.
- Let pork belly rest for 10 minutes after cooking before slicing for neat, clean portions.
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
- Taste the pork broth and adjust seasoning with fish sauce or salt just before serving.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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