Kinamatisang Buto Buto

Ingredients for Kinamatisang Buto Buto

• 1 1/2 kilograms pork bones, such as ribs, neck bones, or tail
• 1 small daikon radish, sliced
• 5 large tomatoes, about 750 grams, diced
• 2 bunches gailan, choysum, or bok choy
• 1 1/2 liters water
• 2 large onions, chopped
• 6 cloves garlic, minced
• Fish sauce, to taste
• Salt, to taste
• Oil, as needed

How to cook Kinamatisang Buto Buto

1. 1.Cover pork bones with boiling water and boil 5 minutes. Drain, rinse away scum, and clean the pot.
2. 2.Heat oil in the clean pot over medium heat. Sauté garlic and onions until fragrant.
3. 3.Add tomatoes and cook until soft.
4. 4.Return pork bones to the pot with daikon and 1 1/2 liters water. Boil, cover, and simmer over low heat for 1 1/2 hours.
5. 5.Add gailan, choysum, or bok choy and simmer 2 minutes until tender.
6. 6.Season with fish sauce, salt, and black pepper to taste; turn off heat and serve.