Kinamatisang Baboy

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Kinamatisang Baboy is an easy pork tomato stew that is bursting with flavor! Made with tender pork and plenty of tomatoes to keep you warm during winter or the rainy season. Perfect match for hot steaming rice or eat it on its own!

kinamatisang baboy with plenty of tomatoes
Kinamatisang Baboy

This stew recipe takes no effort to make and barely takes time to cook. It’s my go-to recipe when I don’t have enough time on my hands. I’ve been on a fence if I should post this since it’s so easy to make but this is really good especially for beginners. Thinking about it, this is one of the things my husband learned how to cook. “Kinamatisan” is a Filipino word that translates to a dish cooked in tomatoes. A couple of tomatoes thrown in will give the dish a balance of sourness and sweetness that you will enjoy.

kinamatisang baboy in a bowl

Cook’s Notes for Kinamatisang Baboy

  1. First, you need to choose what cut of pork you need. I usually use pork shoulder when I make this but you can also use buto-buto (spare ribs). If you want some fat with your stew, you can use liempo (pork belly).
  2. For tomatoes, you will need at least 3 big ripe tomatoes. Ripe in a sense that it is juicier and wilts easier. If you are using medium-sized tomatoes you need at least 4 to 5 pieces.
  3. I only used cabbage in this recipe but you can also add bok choy.
kinamatisang baboy on topof table

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Tips for Kinamatisang Baboy

  • Because of the number of tomatoes used on this stew, it can quickly go bad. So, for left-overs, place in an air-tight container and place inside the fridge. To reheat, you can either heat in a pot or microwave.

Kinamatisang Baboy

Kinamatisang Baboy is an easy pork tomato stew that is bursting with flavor! Made with tender pork and plenty of tomatoes to keep you warm during winter or the rainy season. Perfect match for hot steaming rice or eat it on its own!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Filipino, International
Keyword: kinamatisang baboy, kinamatisang baboy recipe, pork tomato stew
Servings: 6 servings
Author: Bebs Lott

Ingredients

  • 1 kilo pork kasim (shoulder) / liempo (pork belly)
  • ½ slice cabbage or bok choy (pechay) cut into pieces
  • 1 medium onion sliced
  • 2 cloves garlic crushed and chopped
  • 3 large ripe tomatoes cut into cubes/ small pcs
  • ¼ cup fish sauce or you can use salt around 1 to 2 tbsp
  • ½ to 1 cup water
  • 2 tbsp cooking oil

Instructions

  • Cut the pork into cubes then wash and drain. Set aside.
  • In a deep cooking pan heat the cooking oil over medium heat. Add the onion then garlic then saute.
  • When the garlic and onion are cooked, add the tomatoes and cook until wilted. Mashed tomatoes using a fork so that the juice will come out.
  • Add the pork and mix-in with tomatoes until coated. Cover the pan and let simmer for about 10 mins until the pork is brown and cook half-through.
  • Add the fish sauce or salt then mix. Cover again and simmer for about 5 mins. After simmering you'll notice that moisture will come out off the pork, you can add 1/2 cup water first then simmer ( if the pork still hard you can add more water) until the pork is tender and fully cooked.
  • Taste the soup and adjust the saltiness. Add the cabbage and cover. Let simmer for about 10 mins. until the cabbage is soft. Served while hot. Bon Appetit!

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