Kinamatisang Baboy or Pork Kinamatisan is a hearty Filipino pork soup made with lots of ripe, juicy tomatoes and bok choy. It is super easy to make!
I love easy-to-make dishes that still turn out delicious despite their simplicity. They are life-savers when I want to make something uncomplicated yet tasty. Kinamatisan is one of them. All I do is saute the aromatic and tomatoes, then add the pork and boil. Once tender, just season, and add the greens. That's it! Everyone can make this, even a kitchen novice can perfect this dish for sure!
What is Kinamatisang Baboy?
The term Kinamatisan is derived from the Filipino word 'kamatis', which translates to tomato. It means to make or cook something with tomatoes. Since it is a popular everyday viand, there are different ways to make it. It is said to be like Sinigang without the sourness and using way more tomatoes. Though I make my Sinigang with more veggies, I can somehow see the similarities. This dish is usually served for lunch or dinner with, of course, rice.
- Meat- I used pork belly in this recipe, as it very flavorful and needs lesser time to get tender. But you can use other pork parts like shoulder, ribs or hocks. You may also use other meat like beef, chicken, or fish.
- Tomatoes- it is important to make sure that you select ripe, juicy tomatoes that are fully red. Go for roma or beef steak tomatoes. Aside from giving the dish a nice flavor and color, they are easier to cook and tenderize.
- Greens- I used bok choy(pechay). However, you can use other types of cabbages or mustard greens.
- Seasoning- aside salt and pepper, I also add fish sauce asit adds a savory umami taste.
Here are other ingredients you can use when making Kinamatisang baboy. You can also add some white radish or daikons to make it healthier. Some also add green chilies to make it mildly spicy. If you really the soup to have an orange tint, you can add some atsuete powder.
- 2 tablespoon oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 ½ cups ripe tomatoes chopped
- 2 pounds pork belly cut into 1 ½ inches
- 2 tablespoons fish sauce
- ¼ teaspoon pepper
- 6 cups water
- 4 cups bok choy (pechay) cut to inch long pieces
- Saute garlic and onion over medium heat until limp and aromatic.
- Add tomatoes and cook for 3 minutes or until tender.
- Add the pork pieces then season with fish sauce and pepper and cook for 3 minutes until meat is slightly browned.
- Add water. Cover the pot and bring to boil. Lower the heat and simmer for 30-40 minutes or until pork is tender.
- Season with salt as needed. Then add the bok choy (pechay) and cover. Let it simmer for 2 minutes then turn off the heat.
- Transfer to a tureen or directly to soup bowls and enjoy while hot.