Kinamatisang Buto Buto

It’s not sinigang, it’s not afritada and definitely not nilaga, it is something in between. It’s not a plain soup and it’s not sour either, the flavours are just right. Kinamatisang Buto Buto a pork bone soup prepared by slowly simmering bony pork cuts together with daikon, garlic and onions with a generous amount of tomatoes. Like most Filipino soup dishes this is quite easy to prepare, a bit of sauté and dump the remaining ingredients and boil, then you are on your way to a tasty dish.


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Kinamatisang Buto Buto

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 45 mins
  • Total Time: 2 hours
  • Yield: 6-8 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Kinamatisang Buto Buto is a Filipino soup prepared with pork bones and daikon radish cooked with tomatoes, garlic and onions.


Scale

Ingredients

  • 1 1/2 kg pork bones (ribs, neck bones, tail)
  • 1 small daikon radish, sliced
  • 5 large tomatoes (approx. 750 g), diced
  • 2 bunches gailan, choysum or bok choy
  • 1 1/2  litres water
  • 2 large onions, chopped
  • 6 cloves garlic, minced
  • fish sauce
  • salt
  • oil

Instructions

  1. In a pot add the pork bones then fill it with boiling water. Let it boil for 5 minutes then turn heat off.
  2. Drain pot then rinse the pork bones removing the scum, set the pork bones aside. Clean the pot you just used.
  3. Bring pot to the stove top then heat oil. Sauté garlic and onions.
  4. Add tomatoes then cook until tomatoes are soft.
  5. Add the pork bones back together with the radish. Pour the 1 1/2 litres of water then bring it to a boil, cover and simmer for 1 1/2 hours in low heat.
  6. Add gailan simmer for 2 more minutes.
  7. Season with fish sauce and freshly ground black pepper.
  8. Turn heat off then serve.

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4 Responses

  1. Collagen rich and yummy! My mom likes to prepare a similar soup with pork spareribs and white radish (or winter melon) for our lunch..but usually a clear soup.

  2. This looks delightful! LOVE hearty, deeply flavorful soups like this. Good stuff — thanks.

  3. Hannah says:

    So simple but so much flavor! I’m always happy to find new ideas for using daikon, too. 🙂

  4. I have never saved pork bones before, but recently I made a dish that called fro boneless chunks of pork butt. So I saved the4 (very meaty) bones in the freezer. Everything else is in the house! (I actually bought bok choy this week for no particular reason.

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