Kinamatisang Baboy ng Malabon

Ingredients

• about 1.6 kg pork, cut into serving pieces
• about 1.5 kg onions, finely processed
• about 1.5 kg tomatoes, seeded and finely processed
• 7 cloves garlic, finely processed (or pounded)
• ¼ cup liquid seasoning
• fish sauce (patis), to taste
• salt and pepper, to taste
• water, as needed

Directions

• In a food processor, finely process the onions to a smooth paste. Do the same with the tomatoes (remove the seeds first) and the garlic. If you don`t have a processor you can pound them by hand — you want a very fine texture so the flavor melts into the dish.
• In a pot, combine the pork with the processed onion, tomato, and garlic. Season with salt and pepper.
• Cover and bring to a boil to render and soften the pork. Add water as needed and check until the pork is tender.
• Once the pork is tender, add ¼ cup liquid seasoning (adjust to taste). Add fish sauce (patis) for more saltiness if needed — add it toward the end.
• Simmer over medium heat until the tomato is fully cooked (it will no longer taste sour) and the sauce thickens and the oil separates. Taste, adjust, and serve.

The Malabon-style version where the onion, tomato, and garlic are processed into a fine paste. Method transcribed from the video. From Chef Nolz and Emily on Instagram.