Kare-Kare With Crispy Pork Belly | Creamy Peanut Sauce

Craving kare-kare with extra crunch? This crispy kare-kare features deep-fried pork, tender-crisp vegetables, and a rich peanut sauce that packs tons of flavor.

Serve it with bagoong and steamed rice for a full Filipino comfort-food plate. If you love Pinoy recipes that are easy to follow, subscribe for more.

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How to Make Crispy Kare Kare

✅Ingredients
2 pounds pork belly
Salt to taste
Pepper to taste
7 cups water
canola oil
¼ cup rice flour
1 ½ tablespoons annatto powder
Onion, sliced thinly
3 cloves garlic, minced
2 tablespoons fish sauce
1 cup peanut butter
2 pieces eggplant, cut into 1-inch thick
1 bundle long beans, cut into 3-inch lengths
1 bundle pechay, ends trimmed and leaves separated

✅Instructions

In a pot, add pork belly. Season pork with salt and pepper. Add enough water to cover the meat. Bring to a boil. Skim scum that floats. Lower the heat, cover, and simmer for about 40 to 50 minutes. Remove pork from the pot. Reserve 7 cups of broth.

Place pork belly on a wire rack over a baking pan or sheet. Refrigerate for 4 hours to overnight.

In a pot over medium heat, heat 2 inches oil. Deep-fry the pork belly until golden and crisp. Remove from the pan. Drain on a wire rack and allow to cool to touch. Chop into serving pieces.

In a pot over medium heat, heat the pan. Add rice flour. Cook, stirring occasionally, until lightly browned and toasted. Transfer to a bowl.

Add annatto powder and 1 cup reserved broth. Whisk until smooth and well blended. Set aside.

In a pot over medium heat, heat 1 tablespoon oil. Add onions and garlic. Cook until softened. Add fish sauce. Cook for about 1 minute. Add 6 cups of reserved broth. Bring to a boil.

Add rice flour mixture and peanut butter. Whisk well to prevent lumps. Season with salt and pepper to taste. Simmer for about 10 minutes.

In another pot, boil about 4 cups of water. Add the eggplants and blanch for about 1 to 2 minutes. With a slotted spoon, remove from the pot. Immediately plunge into a bowl of iced water. Add long beans. Blanch for about 1 to 2 minutes. With a slotted spoon, remove from the pot. Immediately plunge into a bowl of iced water. Add pechay. Blanch for about 1 to 2 minutes. With a slotted spoon, remove from the pot. Immediately plunge into a bowl of iced water. Drain vegetables well.

To serve, transfer the kare-kare sauce to a serving plate. Arrange pork slices on top of the sauce. Arrange the vegetables.

Serve with sautéed shrimp paste on the side.

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