Need a cozy, home-cooked meal without the fuss? This Kinamatisang Baboy is your answer. It’s one of those Filipino recipes that proves amazing food doesn’t need fancy ingredients or complicated steps, just good, simple cooking.
Think tender pork ribs swimming in a light tomato broth that practically makes itself while you go about your day. I love making this on busy weeknights or lazy weekends. Just toss everything in a pot, let it simmer, and before you know it, you’ve got a soup that tastes like it came straight from a Filipino grandmother’s kitchen.
Perfect for rainy days, cold evenings, or honestly, any time you’re craving something comforting but don’t want to deal with kitchen chaos.
Why You’ll Love This Recipe
- Effortless comfort food perfect for cold weather
- One-pot meal that’s both nutritious and filling
- Budget-friendly yet packed with flavor
- Rich in vitamins C and A from fresh tomatoes and pechay
- Versatile recipe that works with different meat cuts
- Simple ingredients you can find at any grocery store
Kinamatisang Baboy (Filipino Tomato-Based Pork Soup)
Equipment
- Large heavy-bottomed pot (kaldero) For even heat distribution and preventing burning
- Sharp knife (kutsilyo) For cutting meat and vegetables
- Cutting board (Sangkalan) For prep work
- Large spoon or ladle (sandok) For stirring and serving
- Skimmer or strainer For removing scum during cooking
- Measuring cups and spoons (Panukat) For precise measurements
- Meat thermometer To ensure proper cooking temperature
Ingredients
For the Base
- 3 pounds pork spare ribs tadyang ng baboy, cut into 2-inch pieces
- 5 large Roma tomatoes kamatis, quartered
- 1 medium onion sibuyas, peeled and chopped
- 3 cloves garlic bawang, peeled and minced
- 1 tablespoon cooking oil
- 1 tablespoon fish sauce patis
- 6 cups water tubig
- Salt asin at paminta, to taste
For the Vegetables
- 2 bunches pechay Chinese cabbage, cut into thirds
- Optional: 2-3 finger chilies siling haba
Instructions
- Heat oil in a large pot over medium heat. Add chopped onions and minced garlic, cooking until the onions become transparent and soft, about 3 minutes. Add the pork ribs and cook, stirring occasionally, until the meat changes color and is no longer pink, around 5-7 minutes.
- Add the quartered tomatoes and cook until they begin to soften and release their juices, about 3-4 minutes. Pour in the fish sauce and stir for 1 minute to combine the flavors. Add 6 cups of water and bring everything to a gentle boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer. As foam or scum rises to the top, gently skim it off with a spoon to keep the broth clear. Continue simmering for 50-60 minutes, or until the pork is tender enough to easily pierce with a fork. If needed, add water in half-cup portions to maintain the liquid level.
- When the meat is tender, add the pechay pieces to the pot. Cook for just 1-2 minutes until the greens are wilted but still bright green. Taste the broth and add salt and pepper as needed. Serve hot in bowls with steamed rice on the side.
- Note: The pork is done when it reaches an internal temperature of 145°F (63°C) and is fork-tender. For best results, use very ripe tomatoes as they provide natural sweetness and break down more easily into the broth.
Tips from Lola’s Kitchen
- Choose pork ribs with marbling for better flavor
- Don’t rush the simmering process – this develops the broth’s flavor
- Add tomatoes only after meat has browned for better caramelization
- Remove scum as it appears for clearer broth
- Use very ripe tomatoes (hinog na kamatis) for natural sweetness
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Pair with patis (fish sauce) on the side
- Optional: Calamansi halves for squeezing
- Best enjoyed during rainy season (tag-ulan) or cold weather
Troubleshooting
- Tough meat: Extend cooking time by 15-20 minutes
- Too watery: Simmer uncovered to reduce
- Bland taste: Add more patis gradually
- Cloudy broth: Skim scum more frequently
- Mushy vegetables: Add them only at the final stage
Ingredient Alternatives
- Meat: Chicken (manok), beef (baka), or fish (isda)
- Greens: Bok choy, spinach, or mustard greens (mustasa)
- Tomatoes: Canned whole tomatoes in emergencies
- Fish sauce: Sea salt or soy sauce (toyo)
Storage & Reheating
- Refrigerate: Up to 3 days in airtight container
- Freeze: Up to 2 months
- Reheat: Stovetop over medium heat until 165°F (74°C)
- Microwave: 2-3 minutes, stirring halfway
Variations
- Spicy Version (Maanghang)
- Add whole chilies while simmering
- Include ginger for extra warmth
- Veggie-Loaded (Maraming Gulay)
- Add string beans (sitaw)
- Include daikon radish (labanos)
- Special Occasion Version
- Use baby back ribs
- Add corn cobs (mais)
Additional Tips for Success
- Prepare all ingredients before starting (mise en place)
- Use low-sodium broth if watching salt intake
- Don’t overcrowd the pot when browning meat
- Let meat come to room temperature before cooking
- Rest soup for 5-10 minutes before serving
FAQs
- Can I make this in a slow cooker? Yes, cook on low for 6-8 hours.
- Why is my broth not red enough? Use fully ripe tomatoes and cook them down properly.
- Can I add other vegetables? Yes, adjust cooking times accordingly.
- Is this soup freezer-friendly? Yes, but freeze without the pechay.
- How do I know when the pork is done? It should be fork-tender and reach 145°F internally.
Nutrition
The Story Behind Kinamatisang Baboy
Deep in the heart of Filipino home cooking lies Kinamatisang Baboy, a dish that beautifully represents the resourceful and practical nature of our local cuisine. This hearty soup traces its roots to rural Filipino kitchens, where families would make the most of abundant local tomatoes during harvest season. Unlike its more famous cousin sinigang, which gets its sourness from tamarind or other fruits, kinamatisan relies purely on the natural flavors of ripe tomatoes to create its signature light yet satisfying broth.
The name itself tells a story – “kinamatisan” comes from the Filipino word “kamatis” (tomatoes), with the prefix “kina-” suggesting a cooking method where tomatoes are the star. It’s a testament to how Filipino cooks have long understood the magical transformation that happens when sweet, ripe tomatoes slowly simmer with meat, creating a broth that’s both nourishing and delicious. This cooking method has been passed down through generations, with each family adding their own special touch while keeping the essence of the dish intact.
What makes this recipe particularly special is its status as true Filipino comfort food. You’ll find it bubbling away on stovetops across the country, especially during the rainy season when the weather calls for something warm and comforting. Home cooks love it because it’s economical and forgiving – you can use different cuts of pork, add whatever vegetables are in season, and adjust the broth to your family’s taste preferences. It’s the kind of dish that fills your kitchen with warm, inviting aromas and brings everyone to the table eager to dig in.
In today’s fast-paced world, Kinamatisang Baboy remains a favorite among busy Filipino families. It’s a one-pot wonder that delivers the flavors of traditional home cooking without requiring complicated techniques or hard-to-find ingredients. Whether served for a weekday dinner or a weekend family gathering, this dish continues to tell the story of Filipino culinary heritage – one that values simplicity, resourcefulness, and the power of food to bring people together.
The beauty of this dish lies not just in its flavors but in its adaptability. While the basic recipe remains constant – pork, tomatoes, and leafy greens in a savory broth – each region and family in the Philippines might prepare it slightly differently. Some add ginger for warmth, others include corn for sweetness, and many have their own special blend of seasonings. This versatility has helped Kinamatisang Baboy evolve from a simple rural dish to a beloved staple of modern Filipino cuisine, proving that sometimes the most humble recipes become the most enduring classics.
