The Latok is back!
After months of hibernating, things are heating up once again at our Latok kitchen.
Ramon has drenched us for the past few days and what we need is comfort food.
What comes to my mind is pochero – that merry mix and jolly jumble of meat, vegetables and fruit that reminds me of my father’s culinary skills.
Fruit? You might ask. The saba banana, just in case you forgot, is a fruit. That for me sets the pochero apart from other stew.
A classic Filipino dish that has Spanish roots, pochero is not the usual dish for the ordinary Filipino. It is only during special occasions that poor families get to cook it.
But let’s go back to the recipe. Let’s cook a no sauté pochero. We will not use any oil on this one. I call it Punta y Pecho Pochero. Tender, succulent beef briskets that will almost melt in your mouth and a soup that is on the sweet side.
Let’s call in the ingredients:
1 kilo beef brisket
2 large sweet potatoes
2 large potatoes
4 large saba bananas (or depending on how many you want)
1 bunch of pechay
1 large bell pepper
1 large onion
Here’s how to cook it. Very simple.
Boil the beef brisket and the sweet poratoes. I do this so the camote will become a thickener of the soup.
As soon as the beef is very, very tender (I don’t want it any other way), add the potatoes, the saba bananas, add the onion and the bay leaves and continue cooking until the vegetables and the saba are tender.
Season to taste. Add the sliced bell peppers before serving.
We don’t say bon appétit, we say: manamit nga pagkaon!