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Kinamatisang Baboy (Filipino Tomato-Based Pork Soup)

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.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Main Course, Soup
Cuisine Filipino
Servings 6
Calories 652 kcal
Difficulty Easy

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

Kinamatisang Baboy (Filipino Tomato-Based Pork Soup)
  • 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

  1. Spicy Version (Maanghang)
    • Add whole chilies while simmering
    • Include ginger for extra warmth
  2. Veggie-Loaded (Maraming Gulay)
    • Add string beans (sitaw)
    • Include daikon radish (labanos)
  3. 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

  1. Can I make this in a slow cooker? Yes, cook on low for 6-8 hours.
  2. Why is my broth not red enough? Use fully ripe tomatoes and cook them down properly.
  3. Can I add other vegetables? Yes, adjust cooking times accordingly.
  4. Is this soup freezer-friendly? Yes, but freeze without the pechay.
  5. How do I know when the pork is done? It should be fork-tender and reach 145°F internally.
 
Kinamatisang Baboy (Filipino Tomato-Based Pork Soup)
Kinamatisang Baboy (Filipino Tomato-Based Pork Soup)

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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