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How to cook Crispy Kare Kare?

 lechon kawali
 puso ng saging (banana blossoms), sliced into medium sizes
 4 stalks of pechay
 2 eggplants, sliced into medium sizes
 7 green beans, sliced into medium sizes
 6 cloves of garlic, chopped
 1 onion, chopped
 210 g peanut butter
 ½ tsp pepper
 ½ tbsp salt
 1 tbsp fish paste (bagoong alamang)
 5 cups of water
 5 tbsp rice flour, diluted in water
 1 cup of pork broth
 4 packs of annatto seeds

Cook annatto seeds and strain it afterwards. Followed by cooking puso ng saging (banana blossoms).


Bring a fair amount of water to a boil and cook pechay and green beans into it.


Saute' the eggplants and fry the pork belly until crispy then sliced it into desired size.


Saute' garlic and onion, then add the pork broth to the mix, Add pepper, salt, fish paste (bagoong alamang) and the mixture from the annatto seeds.


Add the peanut butter, followed by the rice flour, diluted in water. Garnish the veggies on top as well as the crispy pork belly.


Serve hot in a bowl and enjoy!