Crispy Pork Kare-Kare Recipe

Crispy Pork Kare-Kare

Crispy Pork Kare-Kare is a delightful Filipino dish that combines the rich, peanut-based sauce of traditional kare-kare with crispy pork, creating a satisfying contrast in textures and flavors. Here’s a detailed description, ingredients list, and step-by-step procedure to cook this delicious dish.

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Crispy Pork Kare-Kare is a modern twist on the classic Filipino stew that typically uses oxtail or tripe. This version uses crispy pork belly or lechon kawali, which is then combined with a savory and creamy peanut sauce. The dish is often served with steamed vegetables and a side of bagoong (fermented shrimp paste) for added flavor.

Ingredients

Crispy Pork

• 1kg pork belly (cleaned)
• 1table spoon salt
• 1teaspoon black pepper
• 4cloves garlic (minced)
• 3pieces bay leaves
• water for boiling
• Oil for deep frying

Peanut Sauce

• 2tablespoon vegetale oil
• 1,medium onion (chopped)
• 4cloves garlic (crushed)
• 1/2cup peanut butter or ground peanuts
• 1/4cup cornstrach (slurry)
• 4cups pork broth
• 1tablespoon annatto powder(achuete), dissolve in 1/4 cup water for color
• Salt and ground black pepper to taste

Vegetables

• 1bunch srting beans (cut into 2-inch pieces)
• 1 eggplant (sliced)
• 1bunch bok choy

Other

• Bagoong (fermented shrimp paste)

Instructions

Prepare the Crispy Pork

1. In a large pot, combine the pork belly, salt, black pepper, crushed garlic, bay leaves, and enough water to cover the pork.
2. Bring to boil, then simmer for 1 hour or until the pork is tender.
3. Remove the pork from the pot and let it cool. Pat dry with paper towels to remove excess moisture.
4. Heat oil.
5. Carefully add the pork belly pieces and fry until golden brown and crispy. Remove and drain on paper towels. Set aside.

Prepare the Peanut Sauce

1. In a large pan or pot, heat the vegetable oil over medium heat.
2. Sauté the onions and garlic until fragrant and translucent.
3. Add the peanut butter or ground peanut and stir well.
4. Pour in the Pork broth, stirring continuously to blend the peanut mixture.
5. Add the annatto water for color.
6. Add the cornstrach (slurry), If using.
7. Season with salt and pepper to taste
8. Let the sauce simmer until it thickens, stirring occasionally to prevent sticking.

Cook Vegetables

1. blanch the string beans, eggplant, and bok choy in boiling water until just tender. Do not overcook.
2. Drain and set aside.

Assembly the Crispy Kare-Kare

1. Arrange the blanched vegetables on a serving platter.
2. Pout the peanut sauce over the vegetables.
3. Top wwith the crispy pork pieces.

Serve

1. Serve the Crispy Pork Kare-Kare with a side of bagoong.
2. Enjoy with steamed rice.

This version of Kare-Kare offers a delightful combination of crispy and savory, enriched by the creamy, nutty sauce and complemented by the freshness of the vegetables.