Recipes: Pork Kinamatisan

I came from a family who loves to cook. Almost every family reunion revolves around food. I remember my maternal Lolo (grandfather) waking up as early as 4 am on a Sunday to go to Farmer's Market to get the first dibs on the freshest produce. Then he'll slave away the whole morning to prepare the most sumptuous lunch. So you can just imagine his disappointment if we miss our Sunday reunions. It was almost as if you committed a mortal sin. 

I do not have any formal training in cooking. But I did get my Lolo's love for cooking. And over the years I have collected a lot of recipes - my own, family recipes and some I gotten off the internet and then tweaked a bit. From time to time, I'll be sharing some of these here. 

Pork Kinamatisan is my mom's recipe. I'm not sure where she got this but this has been a staple in our home. If you're a novice cook or if you don't like the prep work, this is the recipe for you. Pork Kinamatisan got it's name from one it's major ingredients - kamatis or tomato in Filipino. Hope you enjoy this!

Pork Kinamatisan

ingredients:

1 kilo Pork Ribs (if ribs are a bit expensive for you, you can use liempo)
6-8 pcs red tomatoes medium sized (cubed)
2-3 tablespoons of patis or fish sauce (you can adjust this to taste)
1-2pcs finger chilis (same thing you put in sinigang)

In a shallow pan, put in your ribs, tomatoes and patis. DO NOT PUT ANY WATER. Cover your pan and put it in a very low heat. You'll see that water will eventually come out of the tomatoes. Stir occasionally. Once your pork is tender, add you green chilis. Let it stand for 3-5minutes then turn off heat. Serve with fried eggplant and rice.