Filipino Tomato-Braised Pork Stew with Saba and Vegetables

A beloved Filipino Sunday-style stew with Spanish roots, this tomato-braised pork dish simmers slow with saba bananas, potatoes, cabbage, and green beans in a tangy-savory broth. Spoon over rice and finish with crushed chicharrón for an authentic comforting meal.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 35 gCarbs
• 6 gFiber
• 9 gSugar
• 35 gProtein
• 920 mgSodium
• 1100 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 45 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the pork and tomato broth

• 2 lbs pork shoulder, cut into 1.5-inch pieces
• 2 tbsp vegetable oil
• 1 large yellow onion, chopped
• 5 cloves garlic, minced
• 3 ripe tomatoes, chopped (about 2 cups)
• 3 tbsp tomato paste
• 1 cup tomato sauce
• 6 cups pork or chicken broth
• 2 bay leaves
• 1 tsp whole black peppercorns
• 2 tbsp fish sauce (patis)

For the vegetables

• 1 large russet potato, peeled and cubed
• 2 saba bananas or 1 unripe plantain, peeled and sliced diagonally
• 1 cup banana blossoms, torn into small florets (optional)
• 1 small head Savoy or Napa cabbage, cut into 2-inch wedges
• 1 cup green beans, trimmed and halved
• 1 red bell pepper, sliced into strips
• 1/2 cup boiled chickpeas (optional)

To season and garnish

• 1 tsp kosher salt, plus more to taste
• 1/2 tsp granulated sugar
• 2 hard-boiled eggs, halved
• 2 tbsp sliced green onions
• 1/2 cup crushed chicharrón or crispy pork rinds

Directions

1. Heat the oil in a heavy-bottomed pot over medium-high heat. Pat the pork dry, then sear pieces in batches until lightly browned on all sides, 5–7 minutes total. Transfer to a plate and set aside.
2. In the same pot with the drippings, sauté the onion for 3 minutes until translucent. Add the garlic and cook 30 seconds until fragrant, stirring to prevent browning.
3. Stir in the chopped tomatoes and cook 4 minutes until softened and juicy. Add the tomato paste and cook 2 minutes, stirring, until the paste darkens and smells sweet.
4. Pour in the tomato sauce and broth, then add the bay leaves, peppercorns, and fish sauce. Return the pork and any juices to the pot. Bring to a boil, reduce heat to low, cover, and simmer 45 minutes until the pork is fork-tender.
5. Uncover and add the potatoes and saba bananas. Simmer 10 minutes until the potatoes are nearly tender, then add the banana blossoms, green beans, chickpeas, and bell pepper. Cook 5 more minutes.
6. Tuck the cabbage wedges into the pot, cover, and cook 3–4 minutes until just wilted but still bright. Season with salt and the sugar to balance the tomato acidity.
7. Remove from the heat, discard bay leaves, and let the stew rest 5 minutes so the flavors settle and the fat rises.
8. Ladle into deep bowls over steamed jasmine rice. Top each serving with a hard-boiled egg half, green onions, and a generous sprinkle of crushed chicharrón.

Cook’s Notes

• Use fully ripe red tomatoes for a sweeter, more complex broth—if they’re under ripe, add an extra tablespoon of tomato paste.
• Saba bananas (cooking plantains) are non-negotiable for authenticity; they balance the acidity with gentle sweetness and hold their shape.
• Banana blossoms give this stew its signature floral note—seek them at Filipino or Southeast Asian markets, or substitute with artichoke hearts.
• Letting the stew rest off heat for 5 minutes lets the broth thicken slightly and the pork reabsorb the tomato flavor.
• For a deeper, more gelatinous broth, ask your butcher for a split pork foot or shank piece and simmer it with the pork shoulder.

More Philippines Recipes You’ll Love

Craving more flavors from Philippines? Try these traditional recipes:

• Filipino Chicken Adobo
• Filipino Sour Pork and Vegetable Soup
• Filipino Oxtail Peanut Stew

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