KARE-KARE SKEWERS 🥜

What if kare-kare was turned into bbq? 🍖 Ynna transformed our favorite Filipino peanut stew into bite-sized sticks that you can serve at your next party! 🥜 KARE-KARE SKEWERS Ingredients: For the skewers: 500g pork belly, skin removed ¼ cup soy sauce 1 tbsp calamansi juice 1 tbsp brown sugar 2 cloves garlic, minced ½ tsp ground black pepper 1 tbsp cooking oil skewers, soaked in water For the kare-kare sauce: ½ cup peanut butter ½ cup coconut milk 1 tbsp annatto oil 1 tsp garlic, minced ½ small onion, minced salt to taste pepper to taste 1 tsp cornstarch, diluted in 1 tbsp water For the bagoong glaze: 2 tbsp sautéed bagoong 1 tbsp brown sugar 1 tbsp water Garnish: Crushed peanuts Chopped spring onions Procedure: 1. In a bowl, combine soy sauce, calamansi juice, brown sugar, garlic, pepper, and oil. Add the pork pieces. Marinate for at least 1 hour. 2. In a pan, sauté garlic and onion in a bit of oil. Add annatto oil and stir in peanut butter and coconut milk. Simmer until slightly thick. Season with salt and pepper. Add cornstarch slurry to thicken. Set aside. 3. In another pan, mix sautéed bagoong, brown sugar, and water. Simmer just until slightly syrupy. Set aside. 4. Thread 3-4 pieces of meat per stick. Grill over medium heat until cooked and charred about 10 minutes. Baste with the bagoong glaze in the last few minutes of cooking. 5. Brush kare-kare sauce over the cooked skewers. Garnish with crushed peanuts and spring onions. Makes 4-5 servings.