Kinamatisang baboy is easy to make and the perfect way to warm up in cold weather. This simple but nutritious and tasty dish made with flavorful pork ribs, juicy tomatoes and herbs will appeal to the whole family!

Looking for a hearty and delicious soup that’s quick and easy to make? This pork kinamachisan recipe made with flavorful pork ribs, juicy tomatoes and bake is for you!

It requires minimal effort to prepare and is a great main course for those days when you don’t have enough time or energy for a complicated meal. This is a simple yet rib-sticky soup that is best for rainy days or cold winters.

What is Kinamachisan
Kinamachisan comes from the word “kamatis”, which means tomatoes. It is a Filipino culinary process in which beef, pork, chicken, or seafood is cooked or cooked with tomatoes.

What will you need
Kinamachisan meat can be made with beef, chicken, or fish. This recipe uses pork ribs for the best flavor. If you prefer cold cuts, pork shoulder (qasim), brisket or knuckle are good options.
Tomatoes – Use very ripe tomatoes as they tend to be sweeter, juicier and soften faster. My favorite variety is rum or plum.
Vegetables – Choose from liver, bok choy, spinach, or kale. Some recipes also include green beans, daikon radish (labanos), or chili peppers for a spicy kick.
Garlic and onion – the basis of the Philippine ginis
Seasonings – salt and pepper along with fish sauce for umami taste.
How to serve and store
Kinamatisang baboy is delicious on its own or with boiled rice for lunch or dinner.
Because it contains a high amount of tomatoes, it spoils faster than most foods, especially when not refrigerated. Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
Heat in a saucepan over medium heat to 165 F or in the microwave until fully heated through.

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