Kinamatisang Pork Ribs – Instant Pot + Stovetop
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As the sweet Jersey tomatoes reach their peak this week in August, I could not help but cook Kinamatisang Pork Ribs in my Instant Pot.
The farmer’s markets in our garden state are abundant with hundreds of tomato varieties, ripe and resplendent in their redness. They were plump and juicy as I sliced them for this all-in-one meal, a favorite Filipino entrée, especially if served with rice. The word ‘kinamatisang’, is Pilipino, an adjective derived from the noun ‘kamatis’ (tomato), to describe it is cooked with the latter.
You do not need perfect-looking tomatoes for this dish. In fact, you can buy the fully ripe, slightly bruised ones. This is an easy, forgiving Philippine dish. I sauteed the garlic, onions, and tomatoes with patis (fish sauce), and then added the pork ribs. I poured the broth and simmered the stew till the meat was tender. I added the bok choy last, and the leafy greens cooked in the residual heat. Cooked in the Instant Pot, the pork ribs were indeed fall-off-the-bone soft. The tart tomatoes transformed to a sweetness while it simmered. Crushed and softened, the tomatoes added a flavorful dimension to the stew. Take advantage of the ripe, abundant tomatoes of summer. They’re beautiful and wholesome. Toss them into your everyday meals. It is an absolutely terrific thing to cook this week.
Kinamatisang Pork Ribs - Instant Pot + Stovetop
Equipment
- Instant Pot or multicooker - 6 quarts or 8 quarts
- Large stockpot or Dutch oven - if cooking on stovetop
Ingredients
- 4 pounds pork ribs, fat trimmed
- 2 Tablespoons vegetable oil
- 2 cloves garlic, peeled, minced
- 1 whole large onion, chopped
- 4 to 5 whole large fresh ripe tomatoes, sliced
- 2 Tablespoons patis (fish sauce)
- 4 cups broth, pork or chicken
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 bunches bok choy, coarsely chopped in large pieces
For serving
- steamed rice
Instructions
To prepare pork ribs:
- Wash the pork rib pieces in cold water to remove any blood on the meat. Drain and trim off excess fat. Set aside.
To cook in the Instant Pot or mutlicooker: (Option 1)
- Click the Saute function on the keypad.To the inside pot, add the oil. When oil is hot enough in about 2 minutes, saute the garlic, onions, and tomatoes. Stir around. Saute for about 3 minutes till tomatoes and onions soften.
- Pour the patis and blend with the saute. Add the pork ribs. Incorporate into the ingredients.Pour the broth. Season with salt and pepper.Click Cancel to turn off the Saute function.
- Close and lock the lid. Set the steam release valve to a Sealing position.Click Manual and cook on High Pressure for 30 minutes.When buzzer sounds, do a Natural Pressure Release for 5 minutes, allowing the steam to come down on its own.Carefully unlock the lid, and place on a dry, safe place on counter.
- Add the bok choy, Press down the leafy vegetables to incorporate in the broth.Close and lock the lid. Press Keep Warm and allow the residual heat to cook the bok choy for 5 minutes more.Press Cancel to turn off. Unlock and open lid.Ladle the Kinamatisang Pork Ribs, vegetables and broth into a soup tureen. Serve warm with rice.
To cook on the stovetop: (Option 2)
- In a large stockpot, or Dutch oven, over medium high heat, add the oil.When oil is hot in 2 minutes, saute the garlic, onions, and tomatoes till soft for about 3 minutes. Pour the patis. Add the pork ribs. Incorporate ingredients.Pour the broth. Lower heat to a medium. Cover and cook for 1 hour or till pork ribs are tender.When pork is cooked, add the bok choy. Continue cooking till leafy vegetables are wilted, for about 5 minutes.Ladle everything into a soup tureen. Serve warm with rice.
Cook's comments:
- It's best to use the ripest tomatoes for this recipe. Any tomato variety works.When reheating, add 1 to 2 cups more broth if needed.
Instant Pot Notes:
- After the initial saute function, it takes about 17 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other brands of multicookers/pressure cookers, please consult the product manual.*This is not an ad. I was not paid to endorse the Instant Pot, a multicooker brand that cooks in high and low pressure.
Copyright Notice:
- Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
Nutrition
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
