Crispy Pork Belly Kare-Kare

If I we're to ask, what's my favorite ulam (Dish)? I will answer Kare-kare without any hesitation. It's my childhood favorite comfort food! Especially with a very good bagoong! (ooh extra rice, please!) But my mom doesn't always cook kare-kare. She said it's very "matrabaho" and too many preparations. But by prepping ahead of time, cooking kare-kare can be quite easy!

Kare-kare is a filipino stew originally made with oxtail, beef brisket, tripe and creamy, rich peanut sauce. As great chefs continue to innovate, few other variations have been made like seafood kare-kare, Grilled pork ears kare-kare, and the famous Bagnet Kare-kare.

This ^^@@** tips on how to make a good Kare-kare sauce.

• Start with a cold pan. Add the minced garlic, set to low heat, saute until slightly brown. This way, the garlic will infuse more to the oil.

• Toast the peanut first. This will add extra flavor to the sauce.

• Add 1tbsp of baking soda and salt to the boiling water when blanching vegetables. It adds extra crispiness to the vegetables.

That all guys, hope you love this recipe!

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Serves 2-3

Ingredients:

• 450g pork belly

• 2-3 tbsp atsuete Oil

• 2 tbsp minced garlic

• 3 cups chicken stock

• 1/2 cup peanut butter

• 1/4 cup ground peanuts

• 1/4 cup rice flour

• 1 bundle long beans (sitaw)

• 1 bundle bok choy

• 1 whole banana heart

Method:

1. in a cold pan, add atsuete oil and minced garlic then set to low heat. saute until slightly brown and fragrant.

2. add chicken stock. let it boil.

3. add peanut butter and peanuts. Stir until emulsified. (add more peanut butter until desired taste.)

4. mix rice flour and 3 tbsp water. add little by little to the sauce. mix well, bring to a boil, reduce heat, simmer until thick. season to taste with salt and pepper. set aside

5. In a pot of boiling water, add salt and baking soda.

6. Blanch all vegetables. Set aside.

For the pork:

1. Cut the pork into medium strips. add salt. marinate for 30 mins to 2 hours.

2. Heat oil to 310F. Deep fry until brown. Set aside.

3. Turn the heat up to 350F. Double fry the pork until crispy.

Add all together, served with steamed rice and bagoong.