Magical Kare-Kareng Bagnet
Ingredients
Scale
- 500g Pork Belly
- 2 sachets MAGGI® Magic Sarap® 8g
- Ground Pepper
- 1 cup Vegetable Oil
- 2 pcs Eggplant
- 4 cloves Garlic
- 1 pc Onion
- 3 tbsp Ground Rice
- 1/3 cup Ground Peanuts
- 1 tsp annatto with lye + 1/4 cup water
- 3 cups Water
- 1 bunch Sitaw
- 1 bunch Pechay
- 1/2 cup Bagoong Alamang
Instructions
- Season pork with 1 sachet of MAGGI MAGIC SARAP® and pepper. Fry in preheated oil until golden brown. Transfer on a cooling rack to drain excess oil.
- Fry eggplant in the same oil until golden brown. Transfer on a cooling rack to drain excess oil.
- Remove oil from the pan leaving 2 tbsp. Sauté garlic and onion in oil in a pot. Add ground rice. Stir in water and bring to simmer. Slowly add annatto water until desired color is achieved. Stir in the ground peanut. Season with remaining 1 sachet of MAGGI MAGIC SARAP®.