Pork Sinantomas
Recipe Guy
Filipino | Comfort Food | Weeknight Dinner
Pork sinantomas brings browned pork, potatoes, and vegetables into a tomato sauce seasoned with soy, oyster sauce, and fish sauce. A small amount of brown sugar rounds the sauce, while peas and bell pepper keep the final spoonful from feeling heavy.
About This Recipe
Ribs and belly make different versions of the same stew: ribs give you bone-in pieces, while belly brings more fat to the sauce. Brown the pork before softening the onion, garlic, and tomatoes, then cook the tomato paste until its color deepens.
The pork needs to become tender before the potatoes join it. Peas and bell pepper follow near the end, keeping them from spending the entire braise in the pot. Cornstarch is optional; use the sauce's final consistency to decide whether it needs that finish.
Cooking Notes
- Cut the potatoes into similar pieces even when using baby potatoes. Halve larger ones so you do not have to choose between firm centers and smaller pieces falling apart.
- If using the optional slurry, stir it smooth again just before adding. Add it to the simmering sauce gradually, stopping when the liquid lightly coats the pork.
Ingredient Notes
Pork cut
Ribs give a lighter stew while belly gives a richer sauce.
Tomato paste
Cooking the paste before simmering removes the raw canned taste.
Pork Sinantomas Recipe
A Filipino pork stew with tomato, soy sauce, fish sauce, potatoes, peas, bell pepper, and a savory-sweet sauce.
Shopping List
- pork ribs
- pork belly
- onion
- garlic
- tomatoes
- tomato paste
- soy sauce
- oyster sauce
- fish sauce
- brown sugar
- bay leaves
- potatoes
- green peas
- bell pepper
Ingredients
Pork and Aromatics
- 2 pounds pork ribs or pork belly, cut into serving pieces
- 1 onion, chopped
- 6 garlic cloves, minced
- 2 tomatoes, chopped
- 2 tablespoons cooking oil
Sauce
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 3 cups water or broth
Vegetables and Finish
- 1 pound baby potatoes or diced potatoes
- 1 cup green peas
- 1 red bell pepper, diced
- 1 tablespoon cornstarch mixed with 2 tablespoons water, optional
Instructions
- Season pork lightly and brown in oil.
- Saute onion, garlic, and tomatoes until softened.
- Stir in tomato paste and cook until darker red.
- Add soy sauce, oyster sauce, fish sauce, sugar, bay leaves, peppercorns, and broth.
- Simmer gently until the pork is tender.
- Add potatoes and cook until just tender.
- Stir in peas and bell pepper near the end.
- Thicken lightly with cornstarch slurry if you want a glossy sauce.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Pork Sinantomas
- Brown the pork: This gives the sauce more depth.
- Add bell pepper late: It keeps color and texture.
- Skim if needed: Belly can release extra fat.
- Taste at the end: Fish sauce and soy sauce vary by brand.
How To Serve And Store
Serve with steamed rice. Refrigerate up to 4 days or freeze up to 2 months.
Common Questions
Is this the same as menudo?
It is related in flavor but this version is built as a chunkier pork stew.
Can I use pork shoulder?
Yes. It is a good substitute.
Can I omit oyster sauce?
Yes. Add a little more soy sauce and sugar.
Do I have to thicken sinantomas with cornstarch?
No. It is an optional finish for a glossier sauce. Check the liquid after the pork and potatoes are tender; it may already have enough body from the tomatoes and reduction.
Why are the potatoes added after the pork becomes tender?
They need less cooking time than the pork. Adding them later lets them become tender without breaking down through the entire braise, leaving distinct potato pieces alongside the meat and vegetables.
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