Kare-Kareng Bagnet Recipe

Name: Kare-Kareng Bagnet Recipe
Prep time: 25 s
Cook time: 35 s
Total time: 60 s
Yield: 6
Cuisine: Filipino
Ingredients: 0.5 kilogram Pork Belly; 2 sachets 8g MAGGI® Magic Sarap®; 1/4 teaspoon Ground Pepper; 1 cup Vegetable Oil; 2 pieces Eggplant; 4 cloves Garlic; 1 piece Onion; 2 tablespoons Ground Rice; 2 tablespoons Ground Peanuts; 1 teaspoon annatto with lye; 2 cups Water; 1 bunch Sitaw; 1 bunch Pechay; 1/2 cup Bagoong Alamang

(1)

60 Min

Challenging

Delight in the unique fusion of Kare Kare and Bagnet with this traditional Filipino recipe. Combining the rich flavors of a popular Filipino stew with the crispy goodness of deep-fried pork belly, Kare Kareng Bagnet offers a delightful culinary experience that celebrates the Philippines' diverse culinary heritage.

Ingredients

0.5 kg

Pork Belly

2 sachets

MAGGI® Magic Sarap® 8g

0.25 tsp

Ground Pepper

1 cup

Vegetable Oil

2 pcs

Eggplant

4 cloves

Garlic

1 pc

Onion

2 tbsp

Ground Rice

2 tbsp

Ground Peanuts

1 tsp

annatto with lye

2 cups

Water

1 bunch

Sitaw

1 bunch

Pechay

0.5 cup

Bagoong Alamang

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Nutrition Value

Carbohydrates

382.6 g

Energy

2459.9 kcal

Fats

91.1 g

Protein

92.5 g

Information per serving

Step1
10 Min

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.
Step2
5 Min

Fry eggplant in the same oil until golden brown. Transfer on a cooling rack to drain excess oil. (5mins)
Step3
15 Min

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®.
Step4
5 Min

Pour sauce into a serving bowl. Cut Bagnet and place on top. Add fried eggplant, blanched pechay and sitaw. Serve with Bagoong.

Step1 of 4

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.

Step2 of 4

Fry eggplant in the same oil until golden brown. Transfer on a cooling rack to drain excess oil. (5mins)

Step3 of 4

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®.

Step4 of 4

Pour sauce into a serving bowl. Cut Bagnet and place on top. Add fried eggplant, blanched pechay and sitaw. Serve with Bagoong.

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Kare-Kareng Bagnet Recipe

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Kare-Kareng Bagnet Recipe

Ingredients

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Instruction

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