Kinamatisang Baboy
Looking for a hearty and tasty soup that is quick and easy to cook? This Pork Kinamatisan recipe made with tasty pork spare ribs, juicy tomatoes, and pechay is for you! It's nutritious, delicious, and perfect for cold weather.
- Prep time
- 10 min
- Cook time
- 1 hr 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- salt and pepper to taste
Instructions
- 1
In a pot over medium heat, heat 1 tablespoon oil. Add onions and garlic and cook until softened.
- 2
Add pork spare ribs and cook, stirring occasionally, until pork changes color and is no longer pink.
- 3
Add tomatoes and cook until softened and release juice.
- 4
Add fish sauce, and cook for about 1 minute.
- 5
Add water and bring to a boil, skimming scum that floats on top.
- 6
Lower heat, cover, and simmer for about 50 to 60 minutes or until meat is fork-tender. Add water in 1/2 cup increments as needed to maintain 6 cups.
- 7
Add pechay and cook for about 1 minute.
- 8
Season with salt and pepper to taste. Serve hot.