What are the cooking terms and procedure in pochero?

Cooking Terms and Procedure in Pochero:

Pochero is a hearty Filipino stew that features a variety of meats, vegetables, and often a starchy component like potatoes or plantains. Here are the key terms and steps involved in preparing this dish:

Ingredients:

* Meat: Typically includes pork, beef, chicken, and sometimes sausage or chorizo.

* Vegetables: Common choices are cabbage, green beans, carrots, potatoes, chayote squash, sweet potatoes, and bok choy.

* Starchy Component: Often includes potatoes, plantains, or sweet potatoes.

* Seasonings: Salt, pepper, garlic, onions, ginger, bay leaves, and sometimes tomato paste.

* Broth or Water: Used for simmering the ingredients.

Cooking Terms:

* Sautéing: This involves cooking the meat and aromatics (garlic, onions, ginger) in oil over medium heat until they are browned and fragrant.

* Simmering: This involves cooking the ingredients in a covered pot with liquid over low heat, allowing the flavors to meld and the meat to become tender.

* Braising: Similar to simmering but often involves adding a small amount of liquid to the pot after the ingredients have been browned.

* Seasoning: Adjusting the flavor of the dish using salt, pepper, and other spices.

Procedure:

1. Prepare the ingredients: Wash and cut all the vegetables into bite-sized pieces. Cut the meat into chunks.

2. Sauté the meat and aromatics: Heat oil in a large pot and sauté the meat until browned on all sides. Add garlic, onions, and ginger and cook until fragrant.

3. Add the vegetables: Add the harder vegetables like potatoes, carrots, and chayote to the pot.

4. Add liquid: Add broth or water to cover the ingredients.

5. Simmer: Bring the mixture to a boil, then reduce heat and simmer for 1-2 hours, or until the meat is tender and the vegetables are cooked through.

6. Add the remaining vegetables: Add the softer vegetables like cabbage, green beans, and bok choy towards the end of the cooking time.

7. Season and serve: Season the pochero with salt, pepper, and other desired spices. Serve hot with rice.

Tips:

* You can adjust the ingredients and cooking time to your liking.

* For a richer flavor, you can use bone-in meat.

* You can also add other ingredients like mushrooms, bell peppers, or even a bit of fish sauce.

* Don't be afraid to experiment!

Variations:

* Pochero Tagalog: Often includes pork, beef, chicken, sausage, and a variety of vegetables, including cabbage, green beans, carrots, potatoes, and bok choy.

* Pochero Bicolano: Features pork, beef, and a spicy sausage called "longganisa."

* Pochero Ilocano: Typically includes pork, beef, and vegetables like potatoes, carrots, cabbage, and chayote squash.

Pochero is a versatile dish that can be adapted to your preferences and dietary needs. The key is to use quality ingredients and simmer the dish until the meat is tender and the flavors meld together. Enjoy!