How To Cook Beef Pares with Lechon Kawali and Chicharon Bulaklak

Pares, a Filipino comfort food, is a delicious combination of braised beef stew paired with garlic fried rice and a flavorful broth.

Elevating this dish with the addition of crispy lechon kawali and chicharon bulaklak makes it an irresistible meal. Here’s a step-by-step guide on how to cook Beef Pares with Lechon Kawali and Chicharon Bulaklak, topped with half-boiled eggs and garnished with spring onions.

Ingredients:

For the Pares:

1 kg beef brisket or shank, cut into cubes

1 large onion, chopped

5 cloves garlic, minced

2 thumb-sized pieces of ginger, sliced

1/4 cup soy sauce

1/4 cup oyster sauce

1/4 cup brown sugar

5 cups beef broth or water

2 star anise

1 cinnamon stick

2 bay leaves

1/4 cup cornstarch dissolved in 1/4 cup water (slurry)

Salt and pepper to taste

For the Lechon Kawali:

1 kg pork belly

1 tablespoon salt

1 tablespoon black peppercorns

5 cloves garlic

2 bay leaves

Water for boiling

Oil for deep frying

For the Chicharon Bulaklak:

1 kg pork intestines (mesentery fat)

1 tablespoon salt

1 tablespoon black peppercorns

2 bay leaves

Water for boiling

Oil for deep frying

For Toppings and Garnish:

4 half-boiled eggs

1 cup spring onions, chopped

Fried garlic bits (optional)

Instructions:

Preparing the Beef Pares:

Sauté Aromatics: In a large pot, heat a small amount of oil. Sauté the chopped onion, minced garlic, and sliced ginger until fragrant.

Cook the Beef: Add the beef cubes and cook until browned on all sides.

Add Sauces and Spices: Pour in the soy sauce, oyster sauce, and brown sugar. Stir to coat the beef evenly.

Simmer: Add the beef broth or water, star anise, cinnamon stick, and bay leaves. Bring to a boil, then reduce heat to low and simmer for about 1.5 to 2 hours, or until the beef is tender.

Thicken the Sauce: Once the beef is tender, remove the star anise, cinnamon stick, and bay leaves. Stir in the cornstarch slurry and simmer until the sauce thickens. Season with salt and pepper to taste.

Preparing the Lechon Kawali:

Boil the Pork Belly: In a large pot, place the pork belly, salt, peppercorns, garlic, and bay leaves. Add enough water to cover the pork. Bring to a boil, then simmer for 45 minutes to an hour, until the pork is tender.

Dry the Pork Belly: Remove the pork belly from the pot and let it cool. Pat it dry with paper towels and let it air dry for a few hours or overnight in the refrigerator.

Deep Fry: Heat oil in a deep fryer or large pot. Fry the pork belly until crispy and golden brown. Let it rest before slicing into bite-sized pieces.

Preparing the Chicharon Bulaklak:

Clean the Pork Intestines: Thoroughly clean the pork intestines under running water.

Boil the Intestines: In a large pot, place the intestines, salt, peppercorns, and bay leaves. Add enough water to cover. Boil for 1 to 1.5 hours, until tender.

Dry and Fry: Remove the intestines, let them cool, and dry them with paper towels. Deep fry until golden brown and crispy. Cut into Strips.

Assembling the Dish:

Plate the Pares: In a bowl, place a generous serving of the braised beef stew.

Add Crispy Elements: Serve with slices of crispy lechon kawali and chicharon bulaklak mixed with the Pares sauce.

Add Toppings: Top with half-boiled egg halves and sprinkle with chopped spring onions.

Optional Garnish: Sprinkle with fried garlic bits for extra flavor.

Serving Suggestion:

Serve Beef Pares with Lechon Kawali and Chicharon Bulaklak alongside garlic fried rice and a steaming bowl of beef broth. This hearty and flavorful dish is perfect for a comforting meal that showcases the rich and diverse flavors of Filipino cuisine. Offer condiments like chili oil as well as toyo with kalamansi.

Enjoy your homemade Beef Pares with Lechon Kawali and Chicharon Bulaklak, and savor the delightful combination of tender beef, crispy pork, and aromatic toppings. Happy cooking!