I learned this dish from my mom and she called it "pocherong Binisaya" When I asked her why, she answered "because the pochero in Luzon is rich with tomato sauce and it is different from the Visayan version wherein the soup is lighter and used only fresh tomatoes". I love the soup of this because it is lighter in taste but delicious.
500 grams pork hocks (pata)
2 banana ( saba) ( cut and fried)
3 cloves garlic
bok choy or pechay
salt and pepper to taste
|Sliced pork hocks|
1. Saute the garlic and onion and tomatoes, saute all the tomatoes are soft and crushed it to extract the flesh.
2. Add the pork hocks(pata)then simmer until the pinkish color is gone.
3.Add salt and pepper then water that is enough to make the pork tender. Stir occasionally while simmering.
4. Once the pork is tender add the potatoes and simmer until tender, then add the fried banana and simmer for a minute.
5. Add the bok choy or pechay then simmer for a minute.
6. Turn off the heat then serve.