Makes 4 to 6 servings
Preparation and cooking time: 2 hours


½ kilo pork belly (liempo)
1 teaspoon salt
2 pieces bay leaf
5 cups water
7 cups oil
Oil, for frying

1/3 cup rice, toasted
2 cups peanuts, skin removed and fried
¼ cup atsuete oil
¼ cup onion, chopped
1/8 cup garlic, chopped
3 cups water
2 cups pork broth
1 cup peanut butter
2 tablespoons sugar
1 tablespoon bagoong
Salt and Pepper to taste
¼ kilo bagnet, sliced and fried
½ cup sitaw, chopped into 3 inch pieces
1 bunch pechay


1. Rinse the pork belly well a few times. Rub with salt, massaging thoroughly.
2. In a pot over medium heat, place pork, bay leaf, and enough water to cover everything. Boil for 1-2 hours. Remove pork belly.
3. In another pot, combine water and oil and heat over medium-low heat. Place pork belly into the oil and cook for 3 hours. Remove pork to drain.
4. Drain pork belly thoroughly of excess water and slice thinly. Air dry for a few hours.
5. Cut bagnet into slices. In a pan over medium-high heat, fry the bagnet slices for about a minute until crispy.

1. Toast rice in a non-stick pan until golden.
2. Using a mortar and pestle, grind toasted rice until it becomes a powder. Set aside.
3. In a food processor, toss in peanuts and blend until chunky or smooth, as desired. Set aside.
4. In a saucepan with heated atsuete oil, saute onion and garlic until fragrant.
5. Pour water, pork broth, and blended peanuts.
6. Stir in peanut butter.
7. Carefully add in the powdered rice to the pan and mix until well incorporated. Add sugar and bagoong and season to taste with salt and pepper. Set aside.
8. Top bagnet slices over kare kare sauce and vegetables. Serve.

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