Pork Kinamatisa

Serves 1
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Directions

  1. 1Mince the garlic.
  2. 2Mince the garlic.
  3. 3Mince the garlic.
  4. 4Rough chop the tomatoes and onions (0.5 kilo each), then process them in a food processor until very fine.
  5. 5Rough chop the tomatoes and onions (0.5 kilo each), then process them in a food processor until very fine.
  6. 6Rough chop the tomatoes and onions (0.5 kilo each), then process them in a food processor until very fine.
  7. 7Heat coconut oil in a high-heat pan.
  8. 8Heat coconut oil in a high-heat pan.
  9. 9Heat coconut oil in a high-heat pan.
  10. 10Brown the garlic.
  11. 11Brown the garlic.
  12. 12Brown the garlic.
  13. 13Add the onion and tomato mixture.
  14. 14Add the onion and tomato mixture.
  15. 15Add the onion and tomato mixture.
  16. 16Season immediately with patis and pepper (or salt).
  17. 17Season immediately with patis and pepper (or salt).
  18. 18Season immediately with patis and pepper (or salt).
  19. 19Sauté for a few minutes.
  20. 20Sauté for a few minutes.
  21. 21Sauté for a few minutes.
  22. 22Add 1.5 kilos of pork kasim (or liempo).
  23. 23Add 1.5 kilos of pork kasim (or liempo).
  24. 24Add 1.5 kilos of pork kasim (or liempo).
  25. 25Season the pork with salt.
  26. 26Season the pork with salt.
  27. 27Season the pork with salt.
  28. 28Sauté and cover, cooking on medium heat.
  29. 29Sauté and cover, cooking on medium heat.
  30. 30Sauté and cover, cooking on medium heat.
  31. 31Halfway through cooking, when the pork is somewhat tender, add liquid seasoning.
  32. 32Halfway through cooking, when the pork is somewhat tender, add liquid seasoning.
  33. 33Halfway through cooking, when the pork is somewhat tender, add liquid seasoning.
  34. 34Simmer until the tomatoes are no longer sour and the pork is very tender and separating from the bone.
  35. 35Simmer until the tomatoes are no longer sour and the pork is very tender and separating from the bone.
  36. 36Simmer until the tomatoes are no longer sour and the pork is very tender and separating from the bone.
  37. 37Adjust the taste with salt, pepper, or patis.
  38. 38Adjust the taste with salt, pepper, or patis.
  39. 39Adjust the taste with salt, pepper, or patis.

Ingredients

  • bawang, minced
  • bawang, minced
  • bawang, minced
  • 0.5 kilo kamatis
  • 0.5 kilo kamatis
  • 0.5 kilo kamatis
  • 0.5 kilo onions, rough chopped
  • 0.5 kilo onions, rough chopped
  • 0.5 kilo onions, rough chopped
  • coconut oil
  • coconut oil
  • coconut oil
  • patis
  • patis
  • patis
  • pepper
  • pepper
  • pepper
  • salt
  • salt
  • salt
  • 1.5 kilo kasim (pork shoulder)
  • 1.5 kilo kasim (pork shoulder)
  • 1.5 kilo kasim (pork shoulder)
  • liquid seasoning
  • liquid seasoning
  • liquid seasoning

Equipment

food processorhigh heat pan

Tips

  • For a finer texture, use a food processor for the tomatoes and onions.
  • You may use liempo (pork belly) instead of kasim.
  • Adjust the seasoning with salt, pepper, or patis to taste.