AuthorChef Chad
RatingDifficultyBeginner

Get the crispy and juicy meat of lechon belly and the delectably nutty sauce of Kare-kare.

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Yields4 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
 500 g pork belly (liempo), sliced into 1 -inch thickness
 4 piece garlic clove, minced
 0.25 cup Sea Salt
 0.25 cup Vinegar, white
 0.5 tbsp Black Pepper Crushed
 4 cup Water
for the Kare-Kare Sauce
 3 cup Stock, Beef
 2 tbsp Fish sauce
 2 tbsp Peanut butter
 1 cup Peanut, ground
 1 piece red onions, minced
 2 piece garlic clove, minced
 2 tsp Sea Salt
 0.5 tsp Black Pepper Crushed
 1 tbsp atchuete, ground
for the toppings:
 2 piece Eggplant
 1 Bundle Stringbeans
 1 Bundle petchay
1

Prepare mise en place by washing all of the vegetables. Slice the eggplant into thin wedges, cut the string beans into a 1-inch length and mince garlic and onions.

2

Boil the pork belly together with crushed garlic, white vinegar, 4 cups of water, sea salt, and black pepper for about 15 mins or until tender. Drain excess water afterward.

3

To make the kare-kare sauce, saute the minced onions and garlic.

4

Add beef stock, fish sauce, and achuete powder into the pan and bring to a boil.

5

Once the sauce is boiling, add finely ground peanuts, peanut butter, salt, and pepper, mix and simmer until it thickens (10 mins). Stir the sauce from time to time and add salt if needed.

6

While the sauce is cooking, preheat the Breville Smart Oven Air Fryer to 220 Deg C (Air Fryer Function).

7

Brush oil into the boiled pork belly and transfer it into the Air Fryer Basket.

8

Air fry the pork belly for 25 minutes. Once cooked, let it rest for 5 minutes.

9

In a separate pot, boil 2 cups of water with 2 tbsp sea salt.

10

When boiling, slowly drop the string beans and blanch for 2 mins. Once cooked, transfer into a bowl with ice water.

11

Follow same procedure with eggplants and pechay.

12

To assemble: Transfer kare-kare sauce in a bowl and mix in blanched veggies. Top it with crispy air fried pork belly.

13

Best served with hot rice and shrimp paste (bagoong). Enjoy.

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Ingredients

 500 g pork belly (liempo), sliced into 1 -inch thickness
 4 piece garlic clove, minced
 0.25 cup Sea Salt
 0.25 cup Vinegar, white
 0.5 tbsp Black Pepper Crushed
 4 cup Water
for the Kare-Kare Sauce
 3 cup Stock, Beef
 2 tbsp Fish sauce
 2 tbsp Peanut butter
 1 cup Peanut, ground
 1 piece red onions, minced
 2 piece garlic clove, minced
 2 tsp Sea Salt
 0.5 tsp Black Pepper Crushed
 1 tbsp atchuete, ground
for the toppings:
 2 piece Eggplant
 1 Bundle Stringbeans
 1 Bundle petchay

Directions

1

Prepare mise en place by washing all of the vegetables. Slice the eggplant into thin wedges, cut the string beans into a 1-inch length and mince garlic and onions.

2

Boil the pork belly together with crushed garlic, white vinegar, 4 cups of water, sea salt, and black pepper for about 15 mins or until tender. Drain excess water afterward.

3

To make the kare-kare sauce, saute the minced onions and garlic.

4

Add beef stock, fish sauce, and achuete powder into the pan and bring to a boil.

5

Once the sauce is boiling, add finely ground peanuts, peanut butter, salt, and pepper, mix and simmer until it thickens (10 mins). Stir the sauce from time to time and add salt if needed.

6

While the sauce is cooking, preheat the Breville Smart Oven Air Fryer to 220 Deg C (Air Fryer Function).

7

Brush oil into the boiled pork belly and transfer it into the Air Fryer Basket.

8

Air fry the pork belly for 25 minutes. Once cooked, let it rest for 5 minutes.

9

In a separate pot, boil 2 cups of water with 2 tbsp sea salt.

10

When boiling, slowly drop the string beans and blanch for 2 mins. Once cooked, transfer into a bowl with ice water.

11

Follow same procedure with eggplants and pechay.

12

To assemble: Transfer kare-kare sauce in a bowl and mix in blanched veggies. Top it with crispy air fried pork belly.

13

Best served with hot rice and shrimp paste (bagoong). Enjoy.

Lechon Belly Kare-Kare
IngredientsDirections