Filipino🥩 Meat

Kinamatisang Baboy

Name: Kinamatisang Baboy
Total time: 50 min
Cuisine: Filipino
Ingredients: ~1½ kg Pork belly (or any cut of pork); many Ripe tomatoes; ~300 g Baby bok choy or petchay; ~4-5 Siling haba (long chili peppers); ~3 tbsp Ginger (Luya); ~2 Onion (Sibuyas); ~6-8 cloves Garlic (Bawang); ~1 liter Beef broth; ~3 tbsp Oil or lard (Mantika); ~1-2 tbsp Maggi Magic Sarap seasoning; ~2 tbsp Fish sauce (Patis); ~¼ tsp Ground black pepper; ~2-3 Calamansi (optional)

⏱ 50 min

A classic Filipino pork and tomato stew that is hearty and comforting. Thinly sliced pork belly is simmered until tender in a rich tomato broth, infused with garlic, ginger, and onions. Baby bok choy is added toward the end for freshness. Traditionally served with a simple condiment of crushed chilies and fish sauce for added flavor and heat.

Adapted from a video by Panlasang Pinoy

Kinamatisang Baboy, Simpleng Sangkap Sobrang Sarap na Lutong Ulam

Watch on YouTube

Ingredients

Pork belly (or any cut of pork)Sliced thinly~1½ kgest.
Ripe tomatoesDivided in half, cut into larger chunks rather than small dicemany
Baby bok choy or petchay~300 gest.
Siling haba (long chili peppers)Can be sweet variety or spicy variety, depending on preference~4-5est.
Ginger (Luya)~3 tbspest.
Onion (Sibuyas)Use generously~2est.
Garlic (Bawang)~6-8 clovesest.
Beef broth~1 literest.

Steps

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1
Heat oil in a pot and add crushed and chopped garlic while the oil is still not too hot, allowing the garlic to cook slowly without burning.
2
Immediately add ginger, then add onions. Continue cooking until the onions begin to caramelize and develop a light golden brown color.
3
Add the thinly sliced pork and cook until it turns light brown.
4
Add half of the tomatoes, cutting them into larger chunks rather than small dice to showcase the tomatoes in the dish.
5
Add broth, cover the pot, and simmer on low heat until the pork becomes tender, approximately 35–40 minutes for thinly sliced pieces.
6
While the pork is simmering, prepare the condiment by washing and crushing fresh chili peppers and mixing them with fish sauce. Optionally add calamansi juice for extra sourness.
7
Once the pork is tender, add the remaining tomatoes and extra water to enrich the broth.
8
Season with long chili peppers, fish sauce, and ground black pepper. Add Maggi Magic Sarap to enhance the flavors.
9
Add baby bok choy and cook briefly until just tender, maintaining its fresh texture. Do not overcook or it will become too soft.
10
Transfer the kinamatisang baboy to a serving bowl and accompany with the prepared chili and fish sauce condiment. Add the condiment to taste when eating.

Kinamatisang Baboy

Ingredients

Steps

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