Kinamatisang Baboy

Indulge in the comforting flavours of Kinamatisan Baboy, a traditional Filipino pork stew simmered in a rich tomato sauce with onions, garlic, and greens. Warm up your day with a bowl of this Filipino favourite! 🍲 Kinamatisan Baboy: a comforting stew of tender pork, tangy tomatoes, and hearty greens. #FilipinoFoodLove

There’s something about a steaming bowl of soup that warms the soul, especially when it’s a Filipino classic like Kinamatisan Baboy. In this recipe, we’ll explore the comforting flavours of this tomato-based stew, perfect for any occasion.

Growing up in a Filipino household, soups were a staple on our dining table. From Sinigang to Bulalo, there’s no shortage of hearty and comforting soups in Filipino cuisine. Kinamatisan Baboy, with its rich tomato broth and tender pork, is no exception.

Derived from the Filipino word “kamatis” meaning “tomato,” Kinamatisan is a beloved dish that has been passed down through generations. Its origins may be difficult to trace, but its popularity in some parts of the Philippines speaks volumes about its deliciousness.

While the core ingredients of Kinamatisan remain the same – pork, tomatoes, onions, garlic, and greens – there are regional variations that add unique twists to the dish. Some regions incorporate seafood like fish or shrimp, while others stick to the classic pork version.

Whether enjoyed as a main course or a side dish, Kinamatisan Baboy is a versatile addition to any Filipino meal. Its simplicity makes it easy to prepare, yet its flavours are complex and satisfying. Plus, it’s a great way to sneak in some extra veggies!

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Kinamatisang Baboy

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Indulge in the comforting flavours of Kinamatisan Baboy, a traditional Filipino pork stew simmered in a rich tomato sauce with onions, garlic, and greens.


Units Scale
  • 1 kg pork belly, cut into bite-sized pieces
  • 3 large tomatoes, diced
  • 2 bunches pechay (bok choy), chopped
  • 2 large onions, chopped
  • 6 cloves garlic, minced
  • fish sauce, to taste
  • salt
  • freshly ground black pepper
  • cherry tomatoes, for garnish (optional)
  • oil


  1. In a large pot, blanch the pork belly pieces by bringing them to a boil for 5 minutes. Drain and rinse under cold water to remove any scum. Set aside.
  2. In a separate pot, heat oil over medium heat. Sauté the minced garlic and chopped onions until fragrant and translucent.
  3. Add the diced tomatoes to the pot and cook until they start to soften and release their juices.
  4. Return the blanched pork belly to the pot and pour in enough water to cover the ingredients. Bring to a boil.
  5. Once boiling, reduce the heat to low and let the stew simmer, covered, for about 1 hour or until the pork belly is tender.
  6. Stir in the chopped pechay and continue to simmer for an additional 2 minutes, or until the greens are wilted but still vibrant.
  7. Season the stew with fish sauce, salt, and freshly ground black pepper according to your taste preferences.
  8. Serve hot with steamed rice and garnish with cherry tomatoes, if desired.


4 Responses

  1. This sounds like a perfect dish! I guess it helps to love pork belly!

  2. That looks so good. And give me all the pork belly :-))

  3. Like my friends above, I’m all about the pork belly! But those beautiful tomatoes are what make it do alluring.

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