Beef Ribs Pochero + Eggplant Sauce
  • 500g beef ribs, cut into chunks
  • ½ head of cabbage, quartered
  • 100g green beans, ends trimmed
  • 1 bundle of pechay tagalog (bok choy),ends trimmed and leaves separated
  • 1 pc chorizo de bilbao, sliced
  • 3 pcs saba bananas, sliced diagonally
  • 6 cups of water
  • 250g tomato sauce
  • 2 tbsp fish sauce, to taste
  • 1 pc beef cube
eggplant sauce
  • 3 large eggplant
  • ½ cup vinegar
  • ¼ tsp salt
  • pinch of pepper
  1. Put beef ribs and water in a pot. Bring to a boil and turn heat to low. Simmer for 1 hour or until tender.
  2. Add the beef cubes and tomato sauce. Stir.
  3. Add chorizo de bilbao and simmer for about 5 minutes to allow the soup to be infused with the flavor of the chorizo.
  4. Add fish sauce and the saba bananas and simmer for two minutes. Then add the rest of the vegetables and simmer for 1-2 minutes so as not to overcook the vegetables.
  5. Make Eggplant Sauce: Boil eggplant, remove the eggplant meat from the skin. Discard the skin. You can mash the eggplant or chop it to pieces. Put it in a small bowl and add vinegar,salt and pepper. Mix well.
  6. Serve with steamed rice.
Recipe by The Peach Kitchen at