Need a quick and easy meal? This stew is perfect for you! Made with tasty pork ribs and vegetables, this is sure to keep you warm during the rainy season. It’s simple to prepare and barely takes up any time, giving you more time to relax and enjoy your tasty dish. Serve it with pechay or bok choy, and season with fish sauce to add a tangy kick.
Kinamatisang Buto-buto (Pork Bones and Tomato Stew) Recipe
Made with tasty pork ribs, this stew is simple and easy to prepare.
Ingredients
Kinamatisang Buto-buto (Pork Bones and Tomato Stew) Ingredients
- 3 to 5 tablespoons vegetable oil
- 750 Grams tomatoes diced
- 250 Grams white onion diced
- 2 to 3 cloves Garlic minced
- 1 teaspoon Salt
- 1 kilogram pork use pork ribs (buto-buto)
- 1 Daikon (Korean Radish) sliced into 2/3-inch-thick pieces
- 1 1/2 liters water
- 2 to 3 bunches pechay leaves
- 1 tablespoon fish sauce (patis)
- 3 to 5 tablespoons vegetable oil
- 750 Grams tomatoes diced
- 250 Grams white onion diced
- 2 to 3 cloves Garlic minced
- 1 teaspoon Salt
- 1 kilogram pork use pork ribs (buto-buto)
- 1 Daikon (Korean Radish) sliced into 2/3-inch-thick pieces
- 1 1/2 liters water
- 2 to 3 bunches pechay leaves
- 1 tablespoon fish sauce (patis)
Instructions
- Heat vegetable oil in a stockpot over medium heat. Sauté tomatoes, onions, and garlic just until everything is tender; do not allow to brown. Add salt.
- Add pork ribs and cook until no trace of blood remains, about 3 to 5 minutes.
- Add radish and cook for 2 minutes.
- Add water and bring to a boil. Lower heat and simmer, covered, for 15 minutes or until meat is tender. Uncover and simmer for 5 more minutes.
- Add pechay or bok choy, and season with fish sauce. Serve hot.
- Heat vegetable oil in a stockpot over medium heat. Sauté tomatoes, onions, and garlic just until everything is tender; do not allow to brown. Add salt.
- Add pork ribs and cook until no trace of blood remains, about 3 to 5 minutes.
- Add radish and cook for 2 minutes.
- Add water and bring to a boil. Lower heat and simmer, covered, for 15 minutes or until meat is tender. Uncover and simmer for 5 more minutes.
- Add pechay or bok choy, and season with fish sauce. Serve hot.
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