Kinamatisang Baboy

Ingredients for Kinamatisang Baboy

• 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, to taste
• Freshly ground black pepper, to taste
• Cherry tomatoes, optional, for garnish
• Oil, as needed

How to cook Kinamatisang Baboy

1. 1.Blanch pork in boiling water for 5 minutes, then drain and rinse under cold water.
2. 2.Heat oil over medium heat; sauté garlic and onions until fragrant and translucent.
3. 3.Add diced tomatoes and cook until softened and juicy.
4. 4.Return pork, add enough water to cover, bring to a boil, then cover and simmer on low about 1 hour until tender.
5. 5.Add pechay and simmer 2 minutes until wilted but bright. Season with fish sauce, salt, and pepper.
6. 6.Serve hot, optionally garnished with cherry tomatoes.