Monday, September 19, 2011

Remembering Lola Caring’s Pochero


Pochero is another Filipino dish with Spanish roots. Because of the many ingredients required in making it, it’s usually served on special occasions. I grew up with Lola Caring’s pochero. As a kid, I never really appreciated my maternal grandmother’s cooking. I found it to complex with all the different kinds of ingredients and sauces mixed with her dishes. The simpler the dish, the better. As a grown up, I now miss everything she prepared, and how my Lola Caring’s daily meals seemed like she was having a party and everyday was a special occasion. In her later years, she moved a few streets away from my parents’ home, and I would always hope for an invitation for lunch. And those lunches were as frequent as ever.

In memory of my Lola Caring, I would like to share one of my favorite dishes that she served for her family. This is not exactly my lola’s recipe, but it’s just as good. What makes it uniquely Lola Caring’s is eating it with the favorite sauce she served with her pochero which is the eggplant sauce. This is made by roasting eggplants (usually half an eggplant per person, although I usually use more), peeled and mashed, add crushed garlic (1 clove for every 2 eggplants), vinegar, salt and pepper.


¼ kilo Beef brisket (punta y pecho), cut into 1 inch serving pieces

¼ kilo pork loin, cut into 1 inch serving pieces

½ chicken, chopped

3 stalks leeks

3 teaspoons whole pepper corns

3 whole medium sized red onions

4 pieces chirizo bilbao sliced

3 sweet potatoes, quartered

4 plantains, sliced

3 medium sized eggplants, sliced

1 bundle of pechay leaves

2 tablespoons chirizo bilbao oil

4 cloves garlic minced

2 white onions, chopped

1 pack of tomato sauce (250 grams)

Salt and pepper

Boil beef brisket and 1 stalk leek in enough water, add 1 teaspoon pepper corn, 1 whole onion, salt and pepper. When beef is tender, remove and set aside broth.

Boil pork and chicken separately with the same ingredients. When tender, remove and set aside.

In another pan, cook chorizo bilbao slices and vegetables with the beef, pork and chicken broth until done. When the vegetables are cooked, remove them from the broth. Set aside broth. Arrange in a platter, the beef, pork, chicken, chorizo and each set of vegetables separately.

Saute garlic and onions in olive oil. Add tomato sauce and 2 cups of the combined broths. Season with salt and pepper.

Pour the sauted tomato sauce on the meat and vegetables on the platter. Serve hot.

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