Pork belly simmered in tomatoes until tender, accompanied by potatoes, saba, and garbanzos in a rich broth.
Pochero is rich yet comforting, the kind of dish that feels substantial without being heavy. Browning the pork is optional but highly recommended - this adds depth and extra flavor to the dish. Cooking the tomatoes until jammy results in sweet rather than an acidic broth. Let the pork simmer for at least 50 minutes until tender before adding the vegetables—this timing matters so the potatoes and saba cook through without turning to mush. Potatoes and saba add richness while the garbanzos add a slight bite to a tender dish. Serve it over rice with plenty of broth.
Brown pork. Heat oil in a large pan or wok over medium heat. Cook pork belly until lightly browned and some fat has rendered, about 5 minutes.
Build base. Add onions and garlic and sauté for 2-3 minutes. Add tomatoes and cook until jammy, about 8 minutes.
Simmer pork. Season with patis and mix well. Add water and cover pan, then bring to a boil. Once boiling, lower heat to a simmer and cook for 50 minutes to 1 hour, or until pork is tender. Pour in tomato sauce and cook for another 10 minutes.
Cook vegetables. Add potatoes, saba, and garbanzos. Cook for 10-15 minutes or until vegetables are tender. Adjust seasoning, then add cabbage. Cook until wilted, about 2-3 minutes.
