Pocherong Tinomas

From Kanin Clubs menu it was described as “Beef ribs stewed until tender, flavoured with Hamon ni Tomas”, so what does Hamon ni Tomas means? I really don’t have any idea. I then searched online and read blogs who reviewed this place and I saw one blog called Blips Network who have first-hand account on some of Kanin Clubs offering and this was one of it. In the site Pocherong Tinomas was described as:


“Kanin Club’s take on pochero is interesting: it’s more like stew rather than soup, the saba was fried, and they added fried camote. They used beef, and added some ham”

That gave me a bit of clarity but still no Tinomas clue? the only Tinomas or Tomas that I know was the lechon sauce from Mang Tomas, will this be it? Well I am not sure but I will use it since most of Kanin Clubs menu items are a fusion of two Filipino dishes so my assumption is that this one is a marriage between Puchero and Lechon Paksiw, hopefully I am right.

As I prepare the dish I was quite hesitant on adding the Mang Tomas sauce but sometimes you have to take the leap of faith to find out. Minutes later when the dish is ready it was tasting time and guess what? It tasted great, I am not sure though if this is the real recipe but I loved it! Now it’s up to you to let me know by trying the recipe if it has the same taste as the Pochero they offer in Kanin Club.

Pocherong Tinomas
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 kg stewing beef or 1½ kg beef short ribs
  • ½ cup bacon scraps or ½ cup cubed jamon
  • 2 medium sized sweet potatoes, cubed and pan fried
  • 4 pcs saba bananas, sliced and pan fried
  • 2 bunches Bok choy
  • 150 g French beans
  • 3 tbsp tomato paste
  • 1 cup Mang Tomas Sauce
  • 1 litre beef stock
  • 1 onion, diced
  • 6 cloves garlic, minced
  • fish sauce
  • freshly ground black pepper
  • oil
Instructions
  1. Season beef with salt and freshly ground black pepper.
  2. In a pot add oil then brown beef in batches, remove from pot then set aside.
  3. In the same pot add then sauté garlic and onions.
  4. Add the bacon scraps or jamon and cook for 2 minutes.
  5. Add the beef back then pour the beef stock. Simmer in low heat for 1 hour.
  6. Add the tomato paste and Mang Tomas sauce and continue to simmer for 15 minutes.
  7. Add the French beans, sweet potatoes and saba bananas then continue to simmer for 5 minutes.
  8. Season with fish sauce and freshly ground black pepper then add the bok choy, turn off heat then cover for 5 minutes to cook vegetables with residual heat. Serve with rice.

 


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2 Responses

  1. Looks good, Raymond! Glad to know that I can buy the Mang Tomas Sauce online. I like the idea of using fried bananas in a beef dish!

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