The term "Kinamatisang baboy" refers to a tomato in Filipino. Pork is the primary ingredient used to make this dish. We used pork belly cuts in this recipe. It is seasoned and simmers until the meat is cooked and tender. The vegetables added to the recipe make the dish flavorful and nutritious. This recipe resembles a Filipino Sinigang dish quite a bit. The key distinction between sinigang and this kinamatisang baboy is that sinigang has a somewhat sour flavor from the tamarind components. However, they are both excellent and incredibly flavorful, especially the soup.
This dish is perfect to serve for the entire family's meal. Plan to cook this recipe. No worries; this recipe is very easy to follow. A cooking instructions is provided below please see it through. Let me know what you think of our simple recipe. Please rate us if you don’t mind. We'd love to hear from you about your version of Kinamatisang Baboy. Share with us.
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Kinamatisang baboy recipe is a tasty Filipino pork stew dish. The term "Kinamatisang baboy" refers to a tomato in Filipino. Pork is the primary ingredient used to make this dish. We used pork belly cuts in this recipe. It is seasoned and simmers until the meat is cooked and tender. The vegetables added to the recipe make the dish flavorful and nutritious. This recipe resembles a Filipino Sinigang dish quite a bit. The key distinction between sinigang and this kinamatisang baboy is that sinigang has a somewhat sour flavor from the tamarind components. However, they are both excellent and incredibly flavorful, especially the soup. This dish is perfect to serve for the entire family's meal. Plan to cook this recipe. No worries; this recipe is very easy to follow. A cooking instructions is provided below please see it through. Let me know what you think of our simple recipe. Please rate us if you don’t mind. We'd love to hear from you about your version of Kinamatisang Baboy. Share with us.
Cut the pork kasim (shoulder) into about 2-inch pieces, wash, and put in a large pot. Pour in water, add salt, and bay leaves. Cover the pot, turn on the heat, and cook for 30 minutes.
Meanwhile, prepare the spices and vegetables. Peel and chop the onion and garlic, then slice the tomatoes.
30 minutes later, turn the heat off, take out the meat from the pot, and set it aside. Keep the broth for later use.
In a large pan, heat oil over medium-high heat. Saute the onion for a few seconds, then add the garlic until aromatic. Add the tomato slice and cook for 3 minutes, or until soft.
Add the boiled pork, 3 cups of pork broth or stock, and fish sauce (patis). Let it simmer over medium-low heat for 10 to 15 minutes, or until the meat gets soft.
Check it, and once the meat is tender enough, increase the heat to medium, then add the sitaw (string beans) and cook for 2 to 3 minutes, covered.
Depending on your preference, add either the pechay or the bokchoy. Cook for another 2 to 3 minutes, covered.
Taste it and adjust accordingly. Add salt or fish sauce (patis) as necessary. Add ground black pepper to taste. Stir and allow it to cook for a few minutes.
Turn off the heat and transfer to a serving bowl.
Serve it hot, and it goes well with hot, steaming rice.
Happy cooking and Enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.