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Kare-Kareng Bagnet
Filipino Entrant

Kare-Kareng Bagnet

(1)
60Min
Challenging
Adimo
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Ingredients

6

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
0.5  kg
Pork Belly TEST LABEL
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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Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Energy
2459.92 kcal
Protein
92.53 g
Carbohydrates
382.59 g
Fats
91.05 g
Information per serving

Instruction

60 Minutes

  • 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.
Kare-Kareng Bagnet

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.

Kare-Kareng Bagnet

Step2 of 4

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

Kare-Kareng Bagnet

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®.

Kare-Kareng Bagnet

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.

Recipe as PDF

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