Easy Kinamatisang Buto Buto Recipe

Kinamatisang Buto Buto Recipe

INGREDIENTS:

  • 1 kg pork buto buto (ribs)
  • 750 g tomatoes, diced
  • 2 to 3 bunches, pechay leaves or bok choy
  • 1 daikon (korean radish), sliced into 2/3 inch thick pieces
  • 1 & 1/2 liters water
  • 1 tbsp patis
  • 250 g white onion, diced
  • 2 to 3 cloves garlic, minced
  • 1 tsp salt
  • 3 to 5 tbsp vegetable oil

HOW TO COOK:

  1. In a stockpot, pour and heat the vegetable oil over medium heat.
  2. Once the oil gets hot enough, sauté the tomatoes, onions, and garlic just until everything is tender; do not allow to brown.
  3. Add- in the salt.
  4. Add- in the pork buto buto and cook until no trace of blood remains, about 3 to 5 minutes.
  5. Add- in the radish and cook for 2 minutes.
  6. Add- in the water and bring to a boil.
  7. Lower the heat and simmer, covered, for 15 minutes or until meat is tender.
  8. Uncover and simmer for 5 more minutes.
  9. Add- in the pechay or bok choy, and season with fish sauce.
  10. Remove from heat and transfer to a serving bowl. Enjoy!

IMAGE: butterloveaffair.com

Also try: Kinamatisang Isda

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