Crispy Lechon Kare Kare

Method

1. Place the pork belly in a medium pot and cover with water. Add the bay leaves, star anise, Sichuan peppercorns and salt. Bring to a gentle boil and cook for about 30 minutes until the pork is tender but still holds its shape.
2. Remove the pork and allow it to cool slightly. Pat the skin very dry with paper towel. For best results, place the pork uncovered in the fridge overnight to dry the skin further.
3. Preheat the air fryer to 200°C. Cook the pork belly for about 30 minutes until the skin is deeply golden and crisp. Remove from the air fryer and rest for a few minutes before slicing into desired pieces.
4. To make the Kare Kare sauce, combine the annatto powder with 1/4 cup water to create the colour base. Heat the annatto mixture in a saucepan over medium heat. Add the chopped onion and cook until softened. Add the garlic and cook for another minute until fragrant.
5. Stir in the peanut butter, oyster sauce and fish sauce. Add about 2 cups of the reserved pork broth and whisk until smooth. Simmer for a minimum of 10 minutes to develop flavour.
6. Dissolve the rice flour in 1/4 cup water and slowly stir it into the sauce to thicken. Simmer gently for a few minutes until the sauce becomes smooth and velvety. Season with black pepper and adjust consistency with a little more pork broth if needed.
7. Heat a grill pan over medium high heat with a little neutral oil. Grill the eggplant until lightly charred and tender. Quickly sear the bok choy until just wilted while still bright green.
8. To serve, spoon the rich Kare Kare sauce over steamed rice onto a serving bowl. Arrange the crispy lechon pieces on top and serve with the grilled eggplant and bok choy on the side. Finish with a generous sprinkle of fried garlic pieces.