If you’ve tried a kare-kare burrito bowl out (looking at you, Army Navy), you might have walked away thinking, “It’s fine.” But kare-kare deserves so much more than “saks lang” takes. This homemade version fixes the usual suspects—juicier, crackly lechon kawali, properly cooked veg that don’t drown in oil, and a peanut sauce that’s seasoned with just enough sweetness to keep you coming back for another bite. Bonus: You won’t need extra sauce on the side (but you’ll still want to).
This crispy kare-kare burrito nowl is everything you wanted that fast-food version to be—nutty, savory, and crunchy. Plus, you control the crisp, the sauce, and the salt.
Ingredients
Kare-Kare Burrito Bowl
- 500g pork belly, cut into chunks
- 2 cups uncooked rice
- 2 cups water
- ½ tbsp annatto powder
- ½ cup chopped sitaw
- ½ cup chopped pechay
- 1 cup sliced onions
- 1 tbsp minced garlic
- 1 cup chopped eggplant
- 2–4 tortillas, sliced into triangles
- ½ cup cored and sliced tomatoes, for serving
Kare-Kare Sauce
- 1 tbsp bagoong
- 3 tbsp peanut butter
- 2 cups beef broth
- 1 tbsp brown sugar
- ½ tbsp annatto powder
- 2 tbsp cornstarch slurry (2 tbsp cornstarch + 2 tbsp water)
- ground black pepper, to taste
Prepare pork: Place pork belly chunks in a pot of water, bring to a boil, and simmer until fork-tender, about 1–1 ½ hours. Drain and let cool on a rack, then refrigerate uncovered for at least 2 hours to dry the skin (this helps it crisp later).
Cook rice: Wash rice until the water runs clear. In a pot, combine rice, water, and annatto powder. Bring to a boil, cover, reduce heat, and cook until fluffy, about 30–40 minutes. Keep warm.
Prep vegetables: Blanch sitaw and pechay in salted boiling water for 1–2 minutes until vibrant green but still crisp. Transfer to an ice bath, drain, and set aside.
In a pan, sauté onions until lightly browned, then set aside. In the same pan, sauté garlic until aromatic, and add the blanched sitaw and pechay. Season with salt and cook until tender but not mushy. Set aside.
Heat oil in a wok or pot to 350°F or 180°C. Add eggplant and fry until golden and tender. Drain on a rack.
Make tortilla chips: Heat oil back to 350°F. Fry tortilla slices until crisp and lightly golden. Drain on a rack and set aside.
Fry pork: Heat same oil to 400°F or 200°C. Deep-fry the pork until golden brown and crisp on the outside while keeping the inside juicy. Let rest on a rack for at least 10 minutes before slicing.
Make kare-kare sauce: In a saucepan over medium heat, sauté bagoong until browned and fragrant, reducing its pungency. Stir in peanut butter and mix until combined. Pour in beef broth, add brown sugar and annatto powder, and season with salt and pepper. Bring to a simmer, then gradually whisk in the cornstarch slurry until the sauce is thick but pourable. Adjust with water if needed.
Assemble: In a wide bowl, start with a generous scoop of annatto rice. Arrange the crispy pork, eggplant, sautéed greens, onions, and tortilla chips around the rice. Scatter fresh tomato slices on top. Serve warm, with kare-kare sauce spooned over everything or on the side for dipping.
