Kinamatisang Baboy (Filipino Tomato-Based Pork Soup)
Kinamatisang Baboy is a rustic Filipino soup where pork ribs are simmered with ripe tomatoes until tender, creating a light yet satisfying broth enriched with umami from fish sauce and finished with fresh pechay greens. The name "kinamatisan" derives from "kamatis" (tomatoes), reflecting the dish's core ingredient that provides both flavor and body to this homestyle comfort food.
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
Nutrition
Calories: 652kcalCarbohydrates: 12gProtein: 41gFat: 56gSaturated Fat: 17gPolyunsaturated Fat: 10gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 181mgSodium: 619mgPotassium: 564mgFiber: 4gSugar: 0.1gVitamin A: 0.5IUVitamin C: 142mgCalcium: 45mgIron: 5mg
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