Pork Kinamatisa
Serves 1
Directions
- 1Mince the garlic.
- 2Rough chop the tomatoes and onions (0.5 kilo each), then process them in a food processor until very fine.
- 3Heat coconut oil in a high-heat pan.
- 4Brown the garlic.
- 5Add the onion and tomato mixture.
- 6Season immediately with patis and pepper (or salt).
- 7Sauté for a few minutes.
- 8Add 1.5 kilos of pork kasim (or liempo).
- 9Season the pork with salt.
- 10Sauté and cover, cooking on medium heat.
- 11Halfway through cooking, when the pork is somewhat tender, add liquid seasoning.
- 12Simmer until the tomatoes are no longer sour and the pork is very tender and separating from the bone.
- 13Adjust the taste with salt, pepper, or patis.
Ingredients
- bawang, minced
- 0.5 kilo kamatis
- 0.5 kilo onions, rough chopped
- coconut oil
- patis
- pepper
- salt
- 1.5 kilo kasim (pork shoulder)
- 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.
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