kilo slab pork belly, skin on
1/2 head garlic, minced
2 tsp pepper
1 Tbsp rock salt
1 bay leaf
¼ Cup patis
Cooking oil to deep-fry
2 tsp achuete powder
1 medium onion, sliced finely
4-6 cloves garlic, minced
6-8 Cups of beef broth
½ Cup peanut butter
1 medium eggplant, sliced diagonally (fried, if desired)
1 bundle sitaw, cut 2 inches
2 bok choy or native pechay
1 Tbsp fish sauce
Bagoong or shrimp paste
Boil pork belly (till very tender) in water, salt, pepper and bayleaf.
Drain thoroughly, pat dry then prick skin all over with fork.
Brush skin with patis, then refrigerate for 4 hrs.
When ready to fry, heat oil and deep fry on low heat.
To make skin crackle, add some cold water on skin while frying.
Remove from oil when done.
Cool before chopping.
Heat oil and add achuete powder.
Sauté onions till wilted, then the garlic, but do not brown.
Combine broth and peanut butter and add to pan.
Bring to boil, then simmer. Add eggplants, sitaw and pechay.
Heat all together till sauce thickens a bit.
To serve: top Kare-Kare Sauce with chopped Bagnet and serve Bagoong Guisado on the side.