Pork Kinamatisan Recipe – A Comforting Filipino Favorite

Looking for a meaty, hearty, and flavorful Filipino meal that can be done in just 30 minutes or less? Then this Pork Kinamatisan Recipe is for you!

Pork Kinamatisan Recipe is a delicious tangy blend of pork seasoned with salt and pepper, simmered in a rich base made of onions, garlic, tomatoes, soy sauce, oyster sauce, and water. Add some chillies at the end for a hint of spice, and pechay for added fiber. This perfectly comforting weekday dinner dish is best paired with some stealing hot rice.🍅🍖

Ingredients :

• Pork – the main component for this dish.
• Salt and Pepper – to taste
• Onion and Garlic – the favorite Filipino aromatics, helps flavor the broth and remove any foul smells the meat might have.
• Tomatoes – a colorful subtly sweet natural souring agent.
• Soy sauce and Oyster sauce – adds umami and color into the dish.
• Water – for simmering to prevent the other ingredients from burning.
• Green chillies – gives the dish some sweetness and subtle spiciness.
• Pechay – for fiber and color.

Pork Kinamatisan Recipe :

Ingredients :

• 1 kilo Pork ( cut into serving size )
• Salt and pepper to taste
• 1 large onion ( chopped )
• 6 cloves garlic ( minced )
• 8 pieces medium tomatoes ( chopped )
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 cups water
• 3 – 5 green chillies
• 2 bunches pechay

Steps :

1. In a pan at medium heat, saute pork until it changes in color. Add salt and pepper to taste. Keep cooking until it turns light brown and the oil starts to render. Set aside.

2. In the pan with the leftover oil, saute onions for a few minutes before adding in the garlic. Cook until aromatic. Mix in the tomatoes. Saute until soft enough to crush.

3. Add back the seared pork. Saute for a minute. Mix in soy sauce and oyster sauce. Pour in the water. Simmer at medium-low heat for 30 minutes or until the pork is tender.

4. Pierce with a fork to check if the pork is tender enough. Add more water and simmer for longer if needed. Once tender, add in the green chillies. 

5. Simmer for some time before adding the pechay, cook just until the leaves wilt. Enjoy !

Where Did this Kinamatisang method come from ?

The Kinamatisang cooking method is one of the traditional Filipino culinary practices that has been rooted from the blend of Filipino and Spanish traditional cooking. The word ‘Kinamatiang’ is derived from the word ‘Kamatis’ in Tagalog which means ‘Tomato’. Which is the main souring agent and what is used to create the base of the dish. Thus, ” ‘Kinamatisang’ + meat “ will usually mean that the choice of meat is simmered or braised with tomatoes or a spiced tomato base. You often see this name used in any dish with a base of a lot of tomatoes, whether in soups, stews, or a sauce-y stir-fry.

Try our other Yummy Pinoy Pork Recipes :

Questions:

• Additional Ingredients for Pork Kinamatisan Recipe

You can absolutely add more vegetables and other ingredients as you like. Adding more leafy vegetables like spinach, bok choy, kang kong, or starchy vegetables like carrots and potatoes, peas, or even tofu. This recipe is versatile and easy to add on.

• Try using other Meats

Another popular version is the “Kinamatisang Isda” which simply fries the fish with or without ginger to help remove any of the foul smells. Once the fish of choice ( Tilapia, Mudfish, Sardines, Anchovy, Bangus / Milkfish ) looks browned and crisp, add these back in only when the sauce is done. Simmer together just until the fish absorbs some of the sauce.

Pork Kinamatisan Resipi ( Tagalog ) :

Mga Sangkap :

• 1 kilo Baboy ( hiniwa ng maliliit )
• Asin at paminta para sa panlasa
• 1 malaking sibuyas ( hiniwa ng maliliit )
• 6 butil ng bawang ( tinadtad )
• 8 piraso kamatis ( hiniw ng maliliit )
• 2 kutsarang soy sauce
• 2 kutsarang oyster sauce
• 2 tasa tubig
• 3 – 5 berdeng sili / siling mahaba
• 2 tangkal ng pechay

Paano Lutuin :

1. Sa kawali na nasa katamtamang init; lutuin hanggang mag iba ng kulay. Haluan ng asin at paminta panlasa. Lutuin hanggang mag kayumanggi ang kulay at lumabas ang mga mantika ng baboy. Itabi.
2. Gamit ang natirang mantika galing sa baboy; lutuin ang mga sibuyas ng ilang minuto bago haluan ng bawang. Lutuin hanggang mabango at haluan ng mga kamatis. Lutuin hanggang lumambot ang mga ito.
3. Ibalik dito ang baboy. Lutuin ng 1 minuto. Haluan ng soy sauce at oyster sauce. Buhusan ng tubig at pakuluan ng 30 minuto o hanggang lumambot sa mababang init.
4. Gamitin ang tinidor pang-check kung malambot na ang baboy. Dagdagan ng tubig at pakuluin ng ilang minuto pa kung kinakailangan. 
5. Pag malambot na, haluan ng sili at pechay. Lutuin hanggang lumanta ang mga dahon. Ienjoy !