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–+ servings

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.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Filipino
Ingredients Method Notes

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

Method
 

  1. Heat the cooking oil in a large pot over medium heat. Add the onion and garlic and cook until fragrant and softened.
  2. Add the pork spare ribs and cook for about 5 minutes, stirring occasionally, until the meat is lightly browned.
  3. Add the chopped tomatoes and cook until they soften and release their juices.
  4. Pour in the fish sauce and cook for another minute to enhance the flavor.
  5. Add the water and bring everything to a boil. Skim off any foam or impurities that rise to the surface.
  6. Reduce the heat, cover, and simmer for 50 to 60 minutes or until the pork becomes tender. Add a little extra water if needed.
  7. Add the pechay and cook for 1 to 2 minutes until just wilted.
  8. Season with salt and pepper to taste. Serve hot with steamed rice.

Notes

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.

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