Heat the oil. In a large pot, warm 3 tablespoons of oil over medium heat.

Brown the pork. Add the pork kasim cubes to the pot. Increase heat slightly and brown the meat on all sides — this takes about 6–8 minutes and gives the pochero extra flavor. Stir occasionally so it browns evenly.

Sauté the aromatics. Add the chopped onion and garlic. Cook, stirring, until the onion becomes soft and the garlic is fragrant (about 2–3 minutes). Add the chopped tomatoes and cook until they soften and start to break down (another 2–3 minutes).

Add the tomato paste and pork cube. Stir in the 150g tomato paste and pork cube. Simmer for for another 30 minutes or until pork becomes tender.

Season and balance. Add 1 tablespoon patis and 2 tablespoons sugar. Stir, taste, and adjust — the sugar balances the tomato tang, and patis adds savory depth. Add more patis or sugar if you prefer.

Add the vegetables. Add the saba bananas, baguio beans, and cabbage pieces. Simmer for 3–5 minutes more, until the beans are crisp-tender and the cabbage has softened but still looks bright.

Final adjust & finish. Taste one last time and tweak seasoning if needed. If the sauce is too thin, simmer uncovered a few extra minutes to thicken. If it’s too salty, add a splash of water and a pinch more sugar.

Serve hot. Ladle over steamed rice and enjoy! Pork Pochero is also lovely the next day after flavors have melded.