Pochero was perfect for Easter Sunday for it ushered in the comeback of the meat dishes after the "abstinence" brought about by the Lenten season. It is one of my favorite dishes and here ate home we have so many versions of pochero ranging from the "lavish" ones (with cabbage, carrots, bananas, potato, bell peppers, etc) to the simplest one (just banana and kamote leaves).
What makes a pochero click for me is the combination brought about by the taste of the banana and the pork that's why even the simplest one still is "heaven" for me. Andwhat makes Visayan pochero different is that it doesn't have tomato sauce unlike ones up north.