Kinamatisang baboy recipe is a delicious Filipino pork stew cooked with tomatoes. The term "kamatis" in Filipino, which denotes a tomato, is the origin of the word "kinamatisan." This dish is made from pork; in this recipe, we use pork kasim (shoulder parts) and pork belly cuts. Simmered until the meat gets tender, season, add vegetables, and serve warm. This recipe is quite similar to a Sinigang dish. Another Filipino pork stew dish, the main difference is that the sinigang tastes a bit sour from the tamarind ingredients. But both of them are very rich in flavor and delicious. Try our recipe and comment below with your opinion once you've made it at home. You can share with us your version of Kinamatisang Baboy. We'd love to hear from you.
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Kinamatisang baboy recipe is a delicious Filipino pork stew cooked with tomatoes. The term "kamatis" in Filipino, which denotes a tomato, is the origin of the word "kinamatisan." This dish is made from pork; in this recipe, we use pork kasim (shoulder parts) and pork belly cuts. Simmered until the meat gets tender, season, add vegetables, and serve warm. This recipe is quite similar to a Sinigang dish. Another Filipino pork stew dish, the main difference is that the sinigang tastes a bit sour from the tamarind ingredients. But both of them are very rich in flavor and delicious. Try our recipe and comment below with your opinion once you've made it at home. You can share with us your version of Kinamatisang Baboy. We'd love to hear from you.
Cut the pork belly into about 2-inch pieces. Set it aside.
Peel and chop the onion and garlic, then slice the tomatoes.
Cut the string beans into 2 to 3 inch pieces, and cut the bok choy or pechay.
Heat oil in a pot over medium-high heat. Saute the onion for a few seconds, then add the garlic until fragrant. Add the tomato slice and cook for 3 minutes, or until soft.
Add the pork cuts; add a few pinches of salt to taste. Mix and allow to cook for 3 minutes, or until the meat color changes to a light brown.
Add water, stir, and bring the liquid to a boil. Add fish sauce (patis). Cover the lid.
Lower the heat to medium-low and simmer for 45 minutes, or until the meat gets tender.
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.
Add the bokchoy or pechay; It depends on your preference. Cook for another 2 to 3 minutes, covered.
Taste it and adjust accordingly. Add salt or fish sauce (patis) as necessary.
Turn off the heat and transfer to a serving bowl.
Serve hot with warm rice. 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.