Pochero in Filipino

Pochero, or buchero, is originally a Spanish dish that has long since "moved" to the former Spanish colonies in Latin America - and to the Philippines in Asia. This is a peasant food, such a stew, in which there is not a lot of meat - but there are many different, most often seasonal, vegetables. Filipino pochero differs from all others in that it includes plantains. You will not find them in our stores (although sometimes they are found) - take unripe bananas. Only not quite green - otherwise you will not be able to clean it.

Ingredients

• 1 kg hind leg beef
• 200 g ready-made tomato sauce
• 1 very small head of cabbage
• a quarter of a head of Chinese cabbage
• 4 plantains or unripe bananas
• 1 large potato
• 1 large sweet potato
• 1 medium carrot
• 1 large onion
• 5 cloves of garlic
• 3 tbsp. l. fish sauce
• vegetable oil

Directions

1. Cut the beef into medium pieces. Peel the carrots and cut into 6 pieces. Peel the onion and cut in half, cut into half rings. Crush the garlic cloves, peel and chop coarsely.
2. Plantains (bananas), as well as sweet and regular potatoes, peel and cut into large pieces.
3. Cut the stalk of the cabbage, cut the leaves into pieces with a side of 2.5 cm. Also cut the Chinese cabbage.
4. Heat the oil in a large heavy-bottomed saucepan and saute the beef on all sides until golden brown. Pour in boiling water so that it barely covers the meat, bring to a boil, reduce heat and cook, covered, until soft, about 1 tsp.
5. In a large saucepan with a thick bottom, fry the plantains and potatoes in oil, 3 minutes. Transfer 1 plantain to a plate and mash with a fork, transfer the rest of the vegetables to another dish.
6. Add a little oil to a saucepan, put onions and garlic, fry, 2 minutes. Using a slotted spoon, remove the meat from the broth, letting the liquid drain, put it on the onion with garlic. Pour over fish sauce, cook over medium heat for 3 minutes.
7. Add tomato sauce, bring to a boil, cook over low heat for 5 minutes.
8. Simultaneously bring the broth to a boil, add carrots, sweet and regular potatoes, plantains, cook for 10 minutes. Add the broth and vegetables to the meat, add the mashed plantain and mix well.
9. Bring to a boil, add white cabbage, cook for 5 minutes. Add Chinese cabbage, stir. Remove from heat, serve after 2-3 minutes.