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.
