Cebuano flavors
Pocherong Bisaya
The Visayan take on the Spanish puchero — beef shanks simmered in a clear fragrant broth with lemongrass, ginger, sweet corn, and saba bananas. Closer to a refined bone broth than Luzon's tomato-heavy version.
About this dish
Pochero traces its name and origin to the Spanish puchero, a hearty one-pot meal of meats and vegetables brought to the Philippines during the colonial period. In Manila and Luzon, the dish evolved with tomato sauce and chorizo. But in the Visayas, local cooks rebuilt it with the aromatics native to their land: lemongrass (tanglad) and ginger (luya), which grow abundantly across the island. The addition of saba bananas adds gentle sweetness, bamboo shoots contribute earthiness, and the overall broth balances savory depth with a clean, almost floral freshness completely absent in other regional versions. Kusina Uno on F. Cabahug Street, staffed by cooks from the now-defunct Abuhan Uno (the restaurant credited with inventing the sizzling pochero format), is considered the canonical address for this dish.
Allergen information
Preparation methods may vary by restaurant. Always confirm with staff if you have severe allergies.
Where to try
Kusina Uno (F. Cabahug St., Cebu City — open 24 hrs); Marjo's Pochero (Gorordo Ave.)
