Lechon Kawali Kare-Kare
Ingredients
Scale
lechon kawali
- 1 kg pork liempo, sliced thick
- 2 bay leaves
- 2 tbsp salt
- 1 tsp peppercorns
- water
- oil for frying
vegetable kare-kare
- 2 tbsp atsuete seeds
- 3 tbsp canola oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 large banana heart, sliced
- 4 pcs eggplant, sliced
- 2 bunch sitaw (long beans), cut into 2-inch long pieces
- 2–3 bunch pechay
- bagoong for dipping
- 3 cups water
- 1 tbsp rice flour dissolved in 1 cup water
- 250g crushed peanuts
- 1 1/2 beef cube
- 1– 2 tbsp sugar
- bagoong alamang for serving
Instructions
- Prepare the Lechon Kawali: Do this the day before. Fill your pot with water and put salt, peppercorn, and bay leaves. Cook until tender. Once cooked, cool into room temperature and keep in the freezer.
- Cook the Lechon Kawali: Heat oil in a pot and fry the lechon kawali until golden brown. Set aside while you cook the Vegetable Kare-Kare.
- Boil and tenderize banana heart slices in water with salt and set aside. Then fry eggplant slices in a separate pan and set aside. Steam the pechay and sitaw together and set aside.
- Cook the Kare-Kare Sauce: Heat oil in a pot and add the atsuete seeds. Cook for 1-2 minutes until the oil turns orange. Remove the seeds.
- Sauté the garlic and onion until wilted. Pour in water and add the beef cubes. Also add the crushed peanuts. Stir to dissolve.
- When everything is dissolved pour in the rice flour dissolved in water. Add the sugar. Mix well.
- Bring to a boil and add more water if it turns out too thick.
- Season with patis to taste.
- To Serve: Put the sauce in a large bowl. Top with the cooked vegetables and the Lechon Kawali. Serve with bagoong alamang and steamed rice.
Find it online: https://www.thepeachkitchen.com/2020/04/lechon-kawali-kare-kare/