Kinamatisang baboy is easy to make and the perfect way to warm up in cold weather. Made with flavorful pork ribs, juicy tomatoes, and leafy greens, it’s a simple yet nutritious and delicious dish you’ll feel good serving the whole family!
Looking for a hearty and tasty soup that is quick and easy to cook? This pork kinamatisan recipe made with flavorful spare ribs, juicy tomatoes, and pechay is for you!
It requires minimal effort to put together and is a great staple dish to have for days when you don’t have enough time or energy for an elaborate meal. It’s a simple yet stick-to-your-ribs soup that’s best for rainy days or chilly winters.
What is Kinamatisan
Kinamatisan comes from the word “kamatis,” which means tomatoes. It’s a Filipino cooking process where beef, pork, chicken, or seafood are cooked or prepared with tomatoes.
What you’ll need
- Meat- kinamatisan can be made using beef, chicken, or fish. This recipe uses pork spare ribs for the best flavor. If you prefer a meaty cut, pork shoulder (kasim), belly, or hocks are good options.
- Tomatoes– use very ripe tomatoes as they’re usually sweeter, juicier, and softens quicker. My favorite to use is Roma or Plum variety.
- Vegetables– choose from pechay, bok choy, spinach, or cabbage. Some recipes also include string beans, daikon radish (labanos), or finger chilies to add heat.
- Garlic and onions– the base of Filipino ginisa
- Seasonings– salt and pepper along with fish sauce for umami flavor
How to serve and store
- Kinamatisang baboy is delicious on its own or with steamed rice for lunch or dinner.
- As it contains a good amount of tomatoes, it spoils quicker than most foods especially outside of refrigeration. Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepot over medium heat to 165 F or in the microwave until completely warmed through.
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 3 pounds pork spare ribs, cut into 2-inch pieces
- 5 large Roma tomatoes
- 1 tablespoon fish sauce
- 6 cups water
- 2 bunches pechay, cut into thirds