Kare-Kareng Baboy

Pork belly simmered in a thick peanut-annatto sauce with eggplant, banana blossom, and sitaw. Served with sautéed bagoong on the side.

Estimated cost: ₱150–₱170

Prep 15 min · Total 120 min · Serves 1

Nutrition per serving: 928 kcal · 35 g protein · 35 g carbs · 72 g fat

Ingredients

• 150g, cut into chunks Pork belly (liempo)
• 3 tbsp (45g) Peanut butter
• 100g, sliced Eggplant
• 80g Banana blossom
• 50g Long beans (sitaw)
• 30g Bagoong alamang
• 1 medium, chopped Onion
• 1 tbsp Cooking oil
• 4 cloves, minced Garlic
• 1 tbsp Annatto seeds
• 1 tsp Salt
• 3 cups Water

Steps

1. Blanch pork in boiling water for 3 minutes, then drain and rinse.
2. Heat oil over medium heat. Sauté garlic for 1 minute, then onion for 2 minutes.
3. Add pork and brown lightly for 3–4 minutes.
4. Add 3 cups water, bring to a boil, then simmer covered for 60 minutes until tender.
5. Steep annatto seeds in 3 tbsp warm water for 5 minutes, then strain.
6. Stir peanut butter and annatto liquid into the pot. Simmer uncovered for 10 minutes, stirring often.
7. Blanch eggplant, sitaw, and banana blossom separately, then add to the pot and simmer 5 minutes.
8. Stir-fry bagoong for 2–3 minutes and serve on the side.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).