Kinamatisang Baboy


  • 2 tbsp oil
  • 5 cloves garlic, chopped finely
  • 1 onion, chopped
  • 7 large tomatoes, cut into pieces
  • 600g pork ribs cut into pieces
  • 300g pork belly (liempo), cut into pieces
  • 1 liter water
  • 1 pork cube
  • 2 tbsp patis (fish sauce)
  • ground black pepper
  • 4 cups pechay, cut into pieces


  1. In a pot, sauté the garlic and onion in heated oil until limp and fragrant.
  2. Add the tomatoes and cook for about 3 minutes or until tender.
  3. Add the pork and season with 1 tbsp patis. Cook until brown or “isangkutsa”
  4. Pour in the water and add pork cube. Stir.
  5. Cover and simmer for 30 minutes until pork becomes tender.
  6. Adjust seasonings, add more patis and season with ground black pepper.
  7. Add the pechay and simmer until pechay is cooked.
  8. Serve with steamed rice. Enjoy!