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Prepare the Kare-Kare Stock

Cook the Bagoong Paella

  • Garlic, minced 50.0 g
  • Onions, chopped 100.0 g
  • Tomatoes, chopped 100.0 g
  • Annatto Oil 80.0 g
  • Paella Rice or Japanese Rice 300.0 g
  • Bagoong Guisado, prepared 75.0 g

Prepare the Kare-Kare Paella with Lechon Kawali

  • Banana Heart, boiled for 30 minutes 1.0 g
  • String Beans, blanched and tied into knots 250.0 g
  • Eggplant, sliced 1" thick and seared 400.0 g
  • Bok Choy, blanched and tied into knots 250.0 kg
  • Chicharon Bulaklak, prepared 200.0 g
  • Lechon Kawali, prepared 500.0 g
  • Crispy Garlic, prepared 10.0 g
  • Spring Onions, finely sliced 5.0 g

Cook up a main course rich in flavor and full of pork's crunchy goodness in every bite! Let your diners savor the succulent taste of meaty goodness and an assortment of fresh vegetables and flavors in Kare-Kare Paella with Lechon Kawali!



  1. Prepare the Kare-Kare Stock

    1. Throw in the water, bay leaves, and lemongrass in a pot. Let it boil for 30 minutes.
    2. Add the Knorr Pork Broth Base and Lady’s Choice Peanut Butter Creamy. Stir to combine all the ingredients together.
    3. Strain and season with salt and pepper.
  2. Cook the Bagoong Paella

    1. In a separate pan, heat up some oil then add the garlic. Cook it for about 2 minutes.
    2. Toss in the onions and sauté until it turns translucent.
    3. Add the tomatoes and cook them until they turn soft or until a paste-like consistency is achieved. Once done, set it aside.
    4. Heat up a paellera (paella pan) then add the annatto oil.
    5. Add the soffrito (tomato paste from the previous steps) and the bagoong. Sauté this for 5 minutes.
    6. Add in the rice and sauté for another 5 minutes or until the grains are slightly toasted.
    7. Pour in the kare-kare stock and bring it to a continuous boil.
  3. Prepare the Kare-Kare Paella with Lechon Kawali

    1. Arrange the banana hearts in the paellera.
    2. After 10 minutes of boiling, arrange the remaining vegetables and continue cooking for 10 minutes or until the liquid has completely evaporated and a soccarat (a layer of toasted rice at the bottom) is formed.
    3.  Garnish with lechon kawali and chicharon bulaklak. Top it off with garlic and spring onions.