Kinamatisang Baboy

Ingredients

1 kilo pork kasim (shoulder) / liempo (pork belly)

½ slice cabbage or bok choy (pechay) cut into pieces

1 medium onion sliced

2 cloves garlic crushed and chopped

3 large ripe tomatoes cut into cubes/ small pcs

¼ cup fish sauce or you can use salt around 1 to 2 tbsp

½ to 1 cup water

2 tbsp cooking oil

Instructions

Cut the pork into cubes then wash and drain. Set aside.

In a deep cooking pan heat the cooking oil over medium heat. Add the onion then garlic then saute.

When the garlic and onion are cooked, add the tomatoes and cook until wilted. Mashed tomatoes using
a fork so that the juice will come out.

Add the pork and mix-in with tomatoes until coated. Cover the pan and let simmer for about 10 mins
until the pork is brown and cook half-through.

Add the fish sauce or salt then mix. Cover again and simmer for about 5 mins. After simmering you’ll
notice that moisture will come out off the pork, you can add ½ cup water first then simmer ( if the pork
still hard you can add more water) until the pork is tender and fully cooked.

Taste the soup and adjust the saltiness. Add the cabbage and cover. Let simmer for about 10 mins. Until
the cabbage is soft. Served while hot. Bon Appetit!