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Kare-Kareng Bagnet Recipe

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Magical Kare-Kareng Bagnet
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Delight in the unique fusion of Kare Kare and Bagnet with this traditional Filipino recipe. Combining the rich flavors of a popular Filipino stew with the crispy goodness of deep-fried pork belly, Kare Kareng Bagnet offers a delightful culinary experience that celebrates the Philippines' diverse culinary heritage.
Dinner
Lunch
Entrant

Not included in this recipe

Treenut
Lactose

Servings

0.5 kilograms
Pork Belly
2 sachets
MAGGI® Magic Sarap® 8g
1/4 teaspoons
Ground Pepper
1 cup
Vegetable Oil
2 pieces
Eggplant
4 cloves
Garlic
1 piece
Onion
2 tablespoons
Ground Rice
2 tablespoons
Ground Peanuts
1 teaspoon
annatto with lye
2 cups
Water
1 bunch
Sitaw
1 bunch
Pechay
1/2 cups
Bagoong Alamang
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Instructions

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Step 1
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Season pork with 1 sachet of MAGGI® Magic Sarap® and pepper. Fry in preheated oil until golden brown. Transfer on a cooling rack to drain excess oil.

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Simply Good Tip

Leftover lechon or lechong kawali may be used to cook kare-kare.

Step 2
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Fry eggplant in the same oil until golden brown. Transfer on a cooling rack to drain excess oil. (5mins)

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Step 3
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Remove oil from the pan leaving 2 tbsp. Sauté garlic and onion in oil in a pot. Add ground rice. Stir in water and bring to simmer. Slowly add annatto water until desired color is achieved. Stir in the ground peanut. Season with remaining 1 sachet of MAGGI® Magic Sarap®.

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Step 4
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Pour sauce into a serving bowl. Cut Bagnet and place on top. Add fried eggplant, blanched pechay and sitaw. Serve with Bagoong.

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Simply Good Tip

Kare-Kareng Bagnet is a complete meal when serve with rice.

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