Kinamatisang Baboy Recipe
Kinamatisang Baboy is a Filipino pork soup made by simmering pork and tomatoes until they create a flavorful broth. The word kinamatisan comes from the Filipino word kamatis, which means tomato. Unlike creamy tomato soups, this dish gets its flavor naturally from fresh tomatoes that break down during cooking and blend into the soup. The result is a meal with tender pork, tangy broth, and fresh vegetables.
I learned to cook Kinamatisang Baboy by accident. One afternoon, I opened the refrigerator expecting to find enough ingredients for sinigang. Instead, I found a few tomatoes, some pechay, and a pack of pork ribs. My plan of making sinigang quickly turned into a desperate game of what can I cook with this? That's when my Aunt Marilyn laughed and said just make kinamatisan.
I had ignored kinamatisang baboy for years. It never got the same attention as adobo, sinigang, or nilaga. But after cooking it, I wondered why nobody talked about it more. The tomatoes melted into the soup, and the pork became tender. It was delicious.
Ingredients
- 1 tablespoon cooking oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 pounds pork spare ribs, cut into serving pieces
- 5 large ripe Roma tomatoes, chopped
- 1 tablespoon fish sauce
- 6 cups water
- 2 bunches pechay, cut into thirds
- Salt, to taste
- Ground black pepper, to taste
The best thing about kinamatisang baboy is that it relies on simple ingredients. Pork spare ribs provide richness and become tender after simmering. Fresh tomatoes are the star of the dish, naturally creating a savory and slightly tangy broth without needing tomato sauce or paste. Fish sauce adds that Filipino umami flavor. Finally, pechay brings freshness and color, making the soup lighter while adding extra nutrition.
How to Make Kinamatisang Baboy
Step 1
Heat the cooking oil in a large pot over medium heat. Add the onion and garlic and cook until fragrant.
Step 2
Add the pork spare ribs and cook for about 5 minutes, stirring occasionally, until the meat is lightly browned.
Step 3
Add the chopped tomatoes and cook until they soften.
Step 4
Pour in the fish sauce and cook for another minute.
Step 5
Add the water and bring everything to a boil. Skim off any foam or impurities that rise to the surface.
Step 6
Reduce the heat, cover, and simmer for 60 minutes, or until the pork becomes tender. Add extra water if needed.
Step 7
Add the pechay and cook for 1 to 2 minutes.
Step 8
Season with salt and pepper to taste. Serve hot.
Kinamatisang Baboy is best served hot. I like serving it straight from the pot in the center of the table so everyone can help themselves. Add fish sauce with chopped chili on the side if you enjoy a little extra kick.
Personal Tips
Use the ripest tomatoes you can find. The sweeter and juicier they are, the richer your broth will taste.
If you have extra time, let the soup simmer for an additional 15 minutes. The longer cooking time helps the tomatoes fully blend into the broth and makes the pork more tender.
Don't overcook the pechay. It only needs a minute or two. Cooking it too long can make it mushy and dull in color.
Most importantly, don't rush the simmering process.
FAQ
Kinamatisang Baboy is a Filipino pork soup made with tomatoes, pork, and leafy vegetables simmered together until flavorful and tender.
Yes. Pork belly, pork shoulder, or pork neck bones work well. However, spare ribs provide excellent flavor and tenderness.
Absolutely. Many people find that the flavors become better the next day.
Yes. Freeze the soup without the pechay for best results. Add fresh vegetables when reheating.
You can substitute cabbage, bok choy, kangkong, or even spinach depending on what you have available.
The most common reason is under-ripe tomatoes. Using ripe tomatoes and allowing enough simmering time will produce a more flavorful broth.
Yes. It contains protein from pork, vitamins from tomatoes and vegetables, and is light compared to many creamy soups.
Recipe Card
Kinamatisang Baboy Recipe
Ingredients
Method
- Heat the cooking oil in a large pot over medium heat. Add the onion and garlic and cook until fragrant and softened.
- Add the pork spare ribs and cook for about 5 minutes, stirring occasionally, until the meat is lightly browned.
- Add the chopped tomatoes and cook until they soften and release their juices.
- Pour in the fish sauce and cook for another minute to enhance the flavor.
- Add the water and bring everything to a boil. Skim off any foam or impurities that rise to the surface.
- Reduce the heat, cover, and simmer for 50 to 60 minutes or until the pork becomes tender. Add a little extra water if needed.
- Add the pechay and cook for 1 to 2 minutes until just wilted.
- Season with salt and pepper to taste. Serve hot with steamed rice.
