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Spanish-Style Balsamic Bangus Belly


Raintree Restaurant’s Corporate Chef Kalel Chan’s Spanish-Style Balsamic Bangus Belly



Spanish-Style Balsamic Bangus Belly

By: Raintree Restaurants’ Corporate Chef Kalel Chan

(serves 4)


This one-pan, three-step recipe boasts a medley of flavors and 30 minutes away from impressing family and friends. Additionally, it’s a simple but sophisticated dish that will feed a crowd!



1 cup pure Doña Elena Olive Oil

100 gram bangus belly, cut into desired size

4 pcs. garlic cloves, crushed

1 pc, red onion, cut into quarter

1 pc. carrot

2 pcs. bay leaf

6 pcs. green olives

4 tbsp. balsamic vinegar

1 tsp. Spanish paprika

3 tsp. salt

1 pinch chili flakes

2 sprigs fresh thyme

salt and pepper to taste




  1. In a small pot, add olive oil and bring flame up to medium.
  2. Once oil is warm, add onions, carrots, and garlic. Cook for 5 min. on low heat.
  3. Add balsamic vinegar, green olives, bangus belly, bay leaf, chili flakes, and salt then simmer on low heat for 5 to 10 minutes or until the bangus is fully cooked.




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Doña Elena Olive Oil is exclusively distributed by Fly Ace Corporation in the Philippines. It is the consistent no. 1 Olive Oil brand according to A.C. Nielsen. Available in three (3) variants, extra virgin, pure and pomace which comes in 250 ml, 500 ml, 1 L glass bottles and 5L PET bottle sizes. For more tips, recipes, and promos visit @donaelenacuisineraclub on Facebook and Instagram.


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