Lechong Kawali Kare-Kare

Lechong Kawali Kare-Kare (Ren Yi's) Pic

 

Put together two classic Pinoy dishes and you get the crispiness and juiciness of lechong kawali and the delectable nuttiness of kare-kare.

 

Serves: 4 persons

Prep Time: 15 minutes

Cooking Time: 40 minutes

 


 

Ingredients:

  • 1 (250-gram) piece banana heart (puso ng saging)
  • 4 pieces string beans (sitaw), sliced into 2-inch lengths then blanched
  • 2 eggplants, sliced
  • 1 small bundle bok choy or native pechay
  • oil for deep frying
  • 600 grams store-bought rotisserie pork belly or 2 packs frozen ready-to-cook lechong kawali
  • shrimp paste (bagoong)
  • For the kare-kare sauce:
    • 2 tablespoons oil
    • 1/2 cup tablespoon annatto (atsuete) seeds
    • 1/3 cup chopped red onions
    • 1 tablespoon minced garlic
    • 2 1/2 cups pork or beef stock
    • 1/4 cup plus 2 tablespoons creamy peanut butter
    • 2-3 tablespoons ground glutinous rice, toasted
    • 2 tablespoons fish sauce (patis)
    • 1 tablespoon sugar

 


 

Directions:

  • Peel off the outer leaves of the banana heart. Trim off the end then slice into pieces.
  • Blanch banana heart, string beans (sitaw), eggplants, and bok choy separately. Set aside.
  • For the kare-kare sauce:
    • Heat oil until very hot.
    • Add annatto (atsuete) seeds then turn off heat.
    • Stir until oil turns red.
    • Strain to remove the seeds.
    • Return the oil to the pan.
  • Add onions and sauté until translucent.
  • Add garlic and sauté until fragrant.
  • Pour in stock and bring to a boil.
  • Lower heat then add the peanut butter. Whisk until well-blended and smooth.
  • Add ground rice and cook until thick.
  • Season with fish sauce (patis), sugar, salt and pepper.
  • Mix well and cook for another 5 minutes.
  • Add the blanched vegetables and cook until heated through. Set aside.
  • Heat oil in a wok then deep-fry the pork until crisp. Drain on paper towels.
  • Place kare-kare mixture in a serving bowl. Arrange fried pork on top and serve with shrimp paste (bagoong).

 

Tip:

  • If you want the meat to absorb more of the sauce, you can add the fried pork to the kare-kare and let it simmer for a few more minutes.

 

Recipe from Yummy: Filipino Favorites. Published by Summit Media and edited by Mabel David-Pilar.

 

Leave a Reply