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