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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


  • 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


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.