Pochero is a Filipino dish I love but not too many restaurants serve now. I love the combination of cardava (saba) bananas and beef and especially the broth that comes with it. This is a slightly more complicated sandwich than I’m used to, but it is so worth the effort. I personally like this way more than a normal French Dip Sandwich. Pork may be used to substitute but beef is best.
Ingredients (serves 4)
500 g beef brisket
½ large onion, sliced thinly
½ large carrot, sliced thinly
2 garlic cloves
1 tbsp tomato paste
500 ml chicken or beef stock
2 sprigs thyme
1 bay leaf
2 tbsps flour
1 cup cabbage
2 saba bananas
2 tbsps vegetable oil
1 french bread cut into four
salt, pepper and hot sauce to taste
- In a pot, heat up the oil until smoking. Season beef with salt and pepper and sear both sides until golden brown. Remove the beef.
- Saute onions, garlic and carrots in the same pot. Add in bay leaf, thyme and tomato paste. Saute until fragrant.
- Sprinkle flour into the pot and cook until brown.
- Add in beef and pour in the stock. Season with salt, hot sauce and pepper. Mix everything thoroughly. Let simmer for 2 hours or until beef is tender.
- Meanwhile, slice saba into thin strips and fry until golden.
- Remove beef from pot and strain the sauce. Add in the cabbage to cook for two minutes. Slice the beef thinly.
- Assemble the sandwich by adding some sliced beef, cabbage and saba slices. Serve sauce on the side as a dip.