Kinamatisang Baboy

Kinamatisang Baboy is a traditional Filipino dish known for its flavorful pork simmered in a tomato-based sauce.

The name “Kinamatisang Baboy” combines two Filipino words: “kinamatisan,” derived from “kamatis,” meaning “tomato,” and “baboy,” which means “pork.” The term “kinamatisan” implies a dish cooked with tomatoes. Thus, the name reflects the dish’s main ingredients and cooking method. This dish is popular in Filipino households, often served with rice, and is perfect for a rainy day, whether for lunch or dinner. To try making Kinamatisang Baboy yourself, follow this recipe that highlights its rich, tomato-based sauce and tender pork.

How To Cook Kinamatisang Baboy

Start by heating 3 tablespoons of cooking oil in a pot over medium heat. Once the oil is hot, add 3 cloves of crushed and chopped garlic, sautéing until golden brown to release their rich flavor. Next, add 2 thumbs of crushed ginger and 1 wedged onion. Cook for about a minute.

Next, add 2 lbs. of sliced pork belly to the pot. Cook until the pork turns light brown, which enhances its flavor and richness. After the pork has browned, stir in half of the 5 wedged tomatoes. Cook for an additional minute to help break them down.

Pour in 4 cups of water, bringing the mixture to a boil. Once it reaches a boil, reduce the heat and let it simmer for 45 minutes. This slow cooking process tenderizes the pork and allows the flavors to meld beautifully, resulting in a savory broth for your Kinamatisang Baboy.

After the pork has simmered, add the remaining tomatoes, 3 long green peppers, and 2 bunches of baby bok choy. Cover the pot and cook for 3 minutes. This brief cooking time ensures the vegetables remain crunchy and vibrant, balancing the rich flavors of the pork.

Finally, stir in 8 grams of Maggi Magic Sarap, cooking for an additional minute to fully incorporate the seasoning. This step deepens the flavor profile of your Kinamatisang Baboy. Once ready, transfer the dish to a serving bowl and enjoy it warm with rice. Share this delightful meal with family and friends for a satisfying experience!

Nutritional Benefits Of Kinamatisang Baboy

Pork provides a good source of protein, essential for muscle growth and repair. Tomatoes, the main flavoring component, are rich in vitamins A and C, as well as antioxidants like lycopene, which can help protect against certain diseases. Baby bok choy, another healthy addition of this Kinamatisang Baboy recipe, brings extra health benefits. It is low in calories but packed with vitamins A, C, and K, plus minerals like calcium and potassium. The fiber in bok choy helps with digestion and supports good health overall. This combination makes this Kinamatisang Baboy recipe not only a flavorful meal but also a nutritious option for maintaining overall health.

Sinigang Na Baboy Vs. Kinamatisang Baboy

Sinigang na Baboy and Kinamatisang Baboy are two popular Filipino dishes featuring pork but differ significantly in flavor and preparation. Sinigang na Baboy is a sour soup where pork is simmered with various vegetables and a souring agent, typically tamarind, to achieve a tangy taste. On the other hand, Kinamatisang Baboy is a tomato-based stew where pork is cooked in a rich tomato sauce with vegetables. The focus of Kinamatisang Baboy is on a savory, slightly sweet tomato flavor, and it is thicker and less acidic compared to Sinigang na Baboy.

How Sour Flavors Shape Filipino Food

Sour flavors are a big part of Filipino cooking. Such recipes include the all-time favorite of many, Sinigang, as well as Sinampalukang Manok and Sweet and Sour Tilapia. Ingredients like tamarind, calamansi (a small citrus fruit), and green mangoes are common because the tropical climate is perfect for growing them. These sour tastes balance the rich flavors of meats and the sweetness in dishes. Spanish colonization also brought new cooking methods and flavors, which mixed with local traditions. This blend created the unique sour taste that is now a key feature of Filipino cuisine.