Don’t confuse the name of this dish with “au poivre” which is a French word usually associated with steaks coated with loosely cracked peppercorns. The word “a la pobre” is a Spanish word which means “the poor” and it’s a way to describe dishes cooked with the cheapest and least ingredients that are prepared by a person with very limited means. It was a common definition used for the dishes that are served by peasants during the Spanish regime in the Philippines.
There are a lot of dishes associated with this term but the most common of them will be grilled meats like pork and cheap cuts of beef. Take note cheap and inexpensive cuts are usually used in this regard but with the modern versions of this dish I find it a bit ironic as I see restaurants serving this type of sauce over the top of some expensive meat cuts like Filet Mignon and Rib Eye.
Like the name suggest this is one really simple dish all you need to do is to grill some meat, pour some gravy on top then sprinkle some generous amounts of crispy fried garlic.