Pochero (Tomato Nilaga with Saba & Chorizo)

Method

1. Heat the oil in a large pot over medium heat. Add the beef shank or pork ribs and brown the pieces lightly on all sides. Remove and set aside.
2. In the same pot, sauté the chopped onion until softened, then add the minced garlic and cook until fragrant.
3. Add the sliced chorizo and sauté for 2–3 minutes until it renders some oil and becomes aromatic.
4. Return the browned meat to the pot. Stir in the tomato sauce, fish sauce, bouillon cube if using, and the water. Bring to a boil, skim off any scum, then reduce the heat and simmer gently for about 1.5 hours for beef or around 1 hour for pork, until the meat is tender.
5. Add the carrot chunks, saba bananas and chickpeas. Simmer for 10–12 minutes until the bananas and carrots are nearly tender.
6. Add the cabbage wedges and simmer for about 3 minutes, then add the pechay and cook 1–2 minutes more until the greens are just cooked.
7. Taste the broth and adjust with salt and pepper as needed. Serve hot with rice, making sure each bowl has meat, saba, chickpeas and vegetables.