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Kare-kareng Lechon sa Hurno
Kusina ni Teds

Kare-kareng Lechon sa Hurno

Kare-kareng Lechon sa Hurno tastes like your regular kare-kare with an added crunchiness from chopped crispy pork belly.
Course: Main Course
Cuisine: Filipino

Ingredients
  

Lechon sa Hurno
  • 1 kilo Pork Belly Slab
  • 6 cloves Garlic, crushed
  • 1 piece Onion, chopped
  • 1/4 teaspoon Ground Black Pepper
  • 8 cups Water
Vegetable Broth
  • 4 cups Water
  • 1 Tablespoons Salt
  • 1 piece Banana Blossom or Banana Heart, quartered
  • 2 pieces Eggplants, halved and cut in 4 parts
  • 2 bunches Bok choy
  • 10 pieces Yard Long Beans or Sitaw
Sautéed Bagoong
  • 1/2 cup Raw Bagoong Alamang or Fermented Shrimp Paste
  • 3 Tablespoons Olive Oil
  • 4 cloves Garlic, chopped
  • 1 piece Onion, chopped
  • 4 pieces Tomates, chopped
  • 1/4 cup Water
  • 6 Tablespoons White Vinegar
  • 1 teaspoon Sugar
  • 1/8 teaspoon Ground Black Pepper
  • Salt
  • Red Chili
Peanut Mixture
  • 1 1/2 cups Roasted Peanut
  • 1 cup Vegetable Broth
Peanut Sauce
  • 3 Tablespoons Olive Oil
  • 6 cloves Garlic, chopped
  • 1 piece Onion, chopped
  • 4 cups Meat Broth
  • 3 cups Vegetable Broth
  • 2 pieces Beef Bouillon Cube
  • 1 Tablespoons Fresh Annatto Seed
  • 1/4 cup Hot Water
  • 2 Tablespoons Sautéed Bagoong
  • 1/4 teaspoon Ground Black Pepper
  • 3 Tablespoons Corntarch
  • 1/4 cup Water

Method
 

Lechon sa Hurno
  1. Preheat oven to 220 degrees Celsius.
  2. In a saucepan, combine, pork, garlic, onion, ground black pepper and water. Boil and simmer until pork is tender.
  3. Remove pork and set a side for 30 minutes. Bake in the oven for 20 minutes or until the pork skin is crispy and golden brown. Chop and set a side.
  4. Pour the meat broth on a strainer to remove solids. Set a side the meat broth.
Vegetable Broth
  1. In a pot, combine water and salt. Bring to a boil.
  2. Add the banana blossom and simmer for 5 minutes or until done. Remove banana blossom and set a side.
  3. Cook the vegetables one at a time and set a side.
  4. Strain the vegetable broth and set a side the broth.
Sautéed Bagoong
  1. Wash the raw bagoong ang pour over a strainer. Do this twice and firmly press the raw bagoong onto the strainer. Set a side.
  2. Sauté garlic and onion in olive oil.
  3. Add tomatoes, water and vinegar. Cover and let it simmer until the tomatoes are fork tender. Press the tomatoes using the back of a fork.
  4. Season with sugar, ground black pepper and salt. Add chili if needed. Simmer for 15 minutes or until the water completely evaporates. Set a side.
Peanut Mixture
  1. Combine roasted peanuts and water in a blender or food processor. Blend for 3 minutes. Scrape off the sides of the blender and blend again for another 2 minutes. Set a side.
Peanut Sauce
  1. In a saucepan, sauté garlic and onion in olive oil.
  2. Pour in meat broth, vegetable broth and bouillon cube. Boil and simmer for 10 minutes.
  3. Premix the annatto seed and hot water. Mix and let it marinate for 15 minutes. Strain and pour the red mixture into the broth.
  4. Add the peanut mixture and simmer for 20 minutes. Mix from time to time to avoid burning the bottom of the saucepan.
  5. Add the sautéed bagoong and ground black pepper. Mix and simmer for another 5 minutes.
  6. Premix cornstarch and water. Mix and slowly pour into the peanut sauce to achieve desired thickness.
To Assemble
  1. Place the vegetables at the bottom of your serving dish. Top it up with the lechon sa hurno. Pour over sauce and mix. Otherwise, serve the peanut sauce on the side together with the sautéed bagoong.