Beef Pochero With Eggplant Sauce

Foodista Cookbook Entry

Category: Main Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


500 grams beef sirloin cut into chunks
1/2 head of cabbage, quartered
100 grams green beans, ends trimmed
1 bundle of pechay tagalog (bok choy),ends trimmed and leaves separated
1 pc chorizo de bilbao, sliced
3 pcs cavendish bananas, sliced diagonally
6 cups of water
300 grams tomato sauce
salt and pepper to taste
2 tablespoons fish sauce
1 pc beef bouillon/beef cubes


Simmer beef sirloin in water until tender.
Mix in beef bouillon/beef cubes and tomato sauce then stir.
Add chorizo de bilbao and simmer for a few minutes to allow the soup to be infused with the flavor of the chorizo.
Add fish sauce and salt and pepper to taste.
Add the cavendish bananas and simmer until tender.Then add the rest of the vegetables and simmer for 1-2 minutes so as not to overcook the vegetables.
Serve with steamed rice and eggplant sauce. To make Eggplant Sauce: Boil eggplant, remove skin and mash with banana and sweet potato. Add vinegar,salt and pepper.


I prefer my Pochero with tomato sauce. I find it comforting when the somewhat sour taste of the tomato sauce meets the sweet taste of the cavendish banana. It's like a warm hug on a rainy day...




Wednesday, December 9, 2009 - 4:38pm


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