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.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
- Simmer the pork until fork-tender, about 45 minutes to 1 hour, depending on the cut used.
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.
Pocherong Baboy
Made with pork belly, baby bok choy, medium ripe saba banana and chorizo de bilbao — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat oil in a cooking pot.
- Once the oil becomes hot, saute onion and garlic.
- Add pork belly. Continue to saute until it turns light brown.
- Fold in Chorizo de Bilbao. Cook for 1 minute.
- Put the tomato into the pot. Stir and pour-in tomato sauce. Continue to cook for 2 minutes.
- Add beef or pork broth into the pot. Let boil. Cover and cook in low heat for 45 to 60 minutes. Note: you can add more broth or water if needed.
- Add banana and potato. Cover and cook for 8 minutes.
- Incorporate the long green beans. Stir. Cook for 3 minutes.
- Put the baby bok choy into the pot. Cover. Cook for 2 minutes.
- Season with fish sauce and ground white pepper. Stir,
- Transfer to a serving bowl. Serve.
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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.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
- Simmer the pork until fork-tender, about 45 minutes to 1 hour, depending on the cut used.
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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