For a simple and stress-free lunch, try the pork kinamatisan! This dish features tender cuts of pork oozing with the natural sourness of fresh tomatoes. Best paired with hot steaming rice. Yum!
If I were to list my recipes according to the ease of cooking, pork kinamatisan will surely be on the top of the list.
I usually make pork kinamatisan when most of the tomatoes in my pantry are already ripe and orange. These tomatoes has achieved its maximum flavor and are best used in cooking.
Pork kinamatisan is like the spaghetti sauce where the meat cuts are much bigger and the sauce is made with freshly crushed ripe tomatoes. You can actually combine this with some pasta noodles but better when topped with rice.
HOW TO MAKE PORK KINAMATISAN
Pork kinamatisan is a super hassle-free dish to make. Simply saute the pork in the pan (no oil). Wait for oil to render and then remove from the pan (or just push them to one side). Saute the aromatics and the tomatoes. Gently crush the tomatoes to extract its full flavor.
Saute the pork and the tomatoes until the crushed tomatoes are coating the pork. Add enough water to soften the pork until it becomes tender. Add some chilies if you like it spicy! Just cook until the sauce is reduced.
Get a big bowl of hot rice and top it with pork kinamatisan. Yum!
Pork KinamatisanCourse: Pork Recipes
3/4 kilo pork (cut into serving pieces)
1 large onion (chopped)
5 cloves of garlic (minced)
5 medium tomatoes (diced)
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 to 2 cups water
2 to 3 pieces green chilies
salt and pepper to taste
- Arrange the pork in a pan. Saute for a few minutes until it changes color. Season with salt and pepper. Continue sauteing until some oil has been rendered.
- Once browned, remove the pork from the pan. Set aside
- In the same pan, saute the onions and garlic. Add the tomatoes and gently crush them while sauteing.
- Add the seared pork back to the pan and saute for a minute.
- Season with soy sauce (or patis) and oyster sauce.
- Add some water to soften the pork. Cover the pan and let it simmer for 30 minutes using low medium heat until the pork is tender.
- Add some chopped green chilies. Cook for a few more minutes until the sauce is reduced.
- Transfer the pork kinamatisan to a serving plate. Serve with a lot of hot steaming rice. Enjoy!
Pork Kinamatisan Recipe (TAGALOG)
- 3/4 kilo baboy (hiniwa sa serving pieces)
- 1 malaking sibuyas (hiniwa)
- 5 butil ng bawang (hiniwa ng maliliit)
- 5 kamatis (hiniwa)
- 2 kutsara ng toyo
- 2 kutsara ng oyster sauce
- 1 – 2 tasa ng tubig
- 2 – 3 siling pansigang
- asin at paminta
- Ilagay ang mga baboy sa kawali. Lutuin ito ng ilang minuto hanggang mag-iba ang kulay. Budburan ng asin at paminta. Hayaan itong maluto hanggang magmantika.
- Kapag brown na ang baboy, ilipat ang mga ito sa lalagyan at isantabi.
- Sa parehas na kawali, igisa ang sibuyas at bawang. Ilagay ang mga kamatis at medyo piratin habang ginigisa.
- Ibalik ang baboy sa kawali at igisa ng ilang minuto.
- Lasahan ng toyo (o patis) at oyster sauce.
- Maglagay ng tubig para lumambot ang baboy. Takpan ang kawali at hayaan itong maluto ng 30 minuto gamit ang mababang katamtamang apoy hanggang lumambot ang baboy.
- Ilagay ang mga siling pansigang. Lutuin pa ito ng ilang minuto hanggang umonti ang sauce.
- Ilipat ang pork kinamatisan sa serving plate. Ihain ito kasama ng mainit na kanin. Enjoy!