Crispy Pork Kare Kare

AJI-GINISA ® Flavor Seasoning Mix

Ingredients

FOR CRISPY PORK BELLY
  • 1.2kg (1,257g) Pork Belly, skin on
  • 5 cups (1250ml) Water
  • 2 tsp. (10g) Salt, iodized
  • 2 tsp. (10g) Peppercorn, whole
  • 1 tsp. (5g) Vinegar, white
  • 2 pcs. (0.3g) Bayleaf
  • 6 cloves (22g) Garlic, crushed
  • 1/3 cup (98g) Onions, quartered
  • 3 cups (720ml) Canola oil
FOR KARE KARE SAUCE
  • 1 Tbsp. (15g) Canola oil
  • 1 tsp. (5g) Annatto Seeds
  • 1/4 cup (60g) Garlic, minced
  • 1/4 cup (61g) Red onions, diced
  • 1/2 cup (120g) Peanut Butter
  • 1 pack (8g) AJI-GINISA ® Flavor Seasoning Mix
  • 1 tsp. (5g) Salt, iodized
  • 1/2 tsp (2.5g) Peppercorn, ground
FOR BLANCHING
  • 2 cups (500ml) Water
  • 3 pcs. (130g) Bokchoy, washed
  • 1 cup (280g) String beans, trimmed
FOR ASSEMBLY
  • 1 Tbsp. (15g) Canola oil
  • 3 pcs. (280g) Eggplant, sliced
  • 2 tsp. (10g) Bagoong
  • 2 tsp. (10g) Peanuts, roasted, crushed

Procedure

  1. BOIL. In a large pot, combine the pork belly, water, salt, peppercorns, vinegar, bay leaves, garlic, and onion. Bring to a boil, then simmer for 30 minutes until tender. Remove the pork belly and let it cool, reserving the cooking liquid for the sauce.
  2. DEEP FRY. Once cooled, pat the pork belly dry. Heat canola oil in a deep pan and fry the pork belly until the skin is golden brown. Remove and drain on a cooling rack. Set aside.
  3. SAUTE. Heat 1 tablespoon of canola oil in a pan, then cook the annatto seeds for 1-2 minutes until the oil turns orange. Discard the seeds. In the same oil, sauté garlic and onion until fragrant, then stir in peanut butter and 1 cup of reserved pork liquid. Mix until smooth, season with AJI-GINISA ® Flavor Seasoning Mix, salt and pepper, and simmer for 5-10 minutes.
  4. BLANCH. While the sauce is simmering, prepare the vegetables. Blanch the string beans and bok choy in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process. Remove and set aside.
  5. FRY. Grill or pan-fry the eggplant slices until tender and slightly charred.
  6. ASSEMBLE. Pour the kare-kare sauce over a platter, top with crispy pork belly, and add the cooked vegetables—eggplant, string beans, and bokchoy. Garnish with crushed peanuts for extra crunch and flavor.
  7. SERVE. Serve your crispy lechon kare-kare with steamed rice and a side of shrimp paste (bagoong) for an authentic touch.

Cooking Tips

For crispier pork belly, double fry it. Once cooled and dried, reheat the same oil. When hot, ladle the oil over the pork belly to make the skin pop and turn extra crispy. Set aside.

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ajinomoto cooking_time  Cooking Time: 80 minutes ajinomoto prep_time  Preparation: 30 minutes ajinomoto servings  Servings: 8 ajinomoto size  Serving size: Sauce = 1/2 cup, Pork = 4 slices, Talong = 4 pcs, Sitaw = 8 pcs, Bokchoy = 5 leaves

Products Used

AJINOMOTO Ginisa® Flavor Seasoning Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
463.9
Carbohydrates (g)
14.4
Proteins (g)
21.7
Fat (g)
36.1
Dietary Fiber (g)
4.0
Calcium (mg)
118.4
Iron (mg)
2.4
Sodium (mg)
1099.7

Good to Know Nutrition Facts

While Kare-Kare is hearty and flavorful, enjoying it in moderation is key to a healthier celebration.

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