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Pochero Ilonggo

While the most familiar Pochero recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, the pochero i grew up with is just very simple. It's just pork cooked with saba (cooking banana) and kamote tops. I just love the mild sweetness of the broth brought about by the bananas and the kamote tops. 
Most often I end up taking all the greens on my plate. The pork goes well with a toyo-mansi (soy sauce and calamansi) dip that also makes a good "dressing "for the kamote tops. There are times the recipe changes to cabbage or pechay, carrots, potatoes or sayote and yes, there's still saba. But in the end, it still has the same familiar taste of the pochero I grew up with.
The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth.

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