Pochero Cebu Style

Pochero Cebu Style Ingredients:

1 to 2 pounds sirloin steak, cut into small pieces
1 ripe plantain, cut into serving pieces
1 chorizo de Bilbao or pepperoni
1/2 medium-size green cabbage, sliced
8 peppercorns
1/2 plantain, peeled and boiled
1 clove garlic, finely crushed
6 cups water
2 cloves garlic, crushed
6-ounce can chick peas
1 bunch green onions or scallions
salt to taste
1 small sweet potato or yam, peeled and boiled
salt and pepper to taste
1 potato, quartered
2 tablespoons oil
1/4 pound green beans
1 small onion, quartered
POCHERO SAUCE: 1 medium-size eggplant
1/4 cup white vinegar

Pochero Cebu Style Procedures:

1. Simmer beef in water until tender. Set aside broth. Boil potato in beef broth and set aside. Boil plantain and set aside. In a large skillet or saucepan, brown garlic in oil. Add beef, chorizo or pepperoni, chick peas, broth, green beans, cabbage and green onions or scallions. Also add quartered onion and peppercorns. Simmer until vegetables are done. Add salt to taste. When ready to serve, garnish with banana and potato. Serve with pochero sauce.

2. POCHERO SAUCE: Boil eggplant and remove skin and mash with plantain and sweet potato. Add the vinegar, garlic, salt and pepper and heat.

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