Kinamatisang Pork Ribs

If you are looking for an alternative to pork sinigang, then I think this kinamatisang pork ribs is the one you are looking for. They are quite similar because the broth has a souring agent. But unlike sinigang, this dish is using ripe tomatoes instead of tamarind. But usually its not as sour as sinigang and it is more of a nilagang baboy. It is something in between and the flavor is just right. Kinamatisang pork ribs is a pork bone soup prepared by slowly simmering the bony pork cuts until tender and combined with white radish (Daikon), pechay, garlic and onions and a generous amount of tomatoes.

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How to Cook Kinamatisang Pork Ribs

Kinamatisang pork ribs is a pork bone soup prepared by slowly simmering the bony pork cuts until tender and combined with white radish (Daikon), pechay, garlic and onions and a generous amount of tomatoes.

Prep Time10 mins

Cook Time35 mins

Course: Pork Recipe

Cuisine: Filipino

Keyword: kinamatisang buto buto, kinamatisang pork ribs

Servings: 4 servings

Calories: 235kcal

Author: Manny

Ingredients

• 1 kilo pork ribs
• 3/4 kilo very ripe tomatoes chopped
• 2 pcs white onions chopped
• 2 to 3 cloves garlic minced
• 1 tsp. salt
• 1 piece white radish sliced diagonally
• 2 bunches pechay
• 1 Tbsp. patis
• 1/4 cup cooking oil

Instructions

How to Cook Kinamatisang Pork Ribs

• Heat cooking oil in a wok or pot over medium heat. Saute onions, and garlic until the onion is tender.
• Add in the tomatoes and saute for a minute then pour patis. Then cover and simmer until the tomatoes are tender.
• Add the pork ribs and saute until the pork changes color. Cook for about 3 to 5 minutes.
• Add 1.5 liters water and bring to a boil. Lower heat and cover. Simmer for 20 minutes or until meat is fork tender.
• Add in the radish and simmer for 10 more minutes.
• Before serving, add pechay and let it cook for 1 to 2 minutes and season with salt if needed. Serve hot.