Spanish-Style Balsamic Bangus Belly
By: Raintree Restaurants’ Corporate Chef Kalel Chan
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
- In a small pot, add olive oil and bring flame up to medium.
- Once oil is warm, add onions, carrots, and garlic. Cook for 5 min. on low heat.
- 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.
Fly Ace Corporation is one of the leading food and beverage consumer goods companies in the country today. Propelling limitless multiple-category growth by bringing the best of the world closer to Filipino consumers, Fly Ace Corporation’s portfolio of food and beverage products includes house brands and exclusively distributed brands. To learn more about Fly Ace, visit www.flyacecorp.com.
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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