Kare-Kare
Description
Kare-Kare is a beloved Filipino dish known for its rich peanut flavour and tender cuts of meat, usually oxtail, tripe, or pork hock, accompanied by fresh vegetables like eggplant, string beans, and bok choy. This hearty and comforting stew is best enjoyed with steamed rice and a side of sautéed bagoong (fermented shrimp paste). Perfect for Sunday family lunches or special occasions, this recipe brings the taste of home to your table.
Main Ingredients:
How to Cook Kare-Kare:
Instructions
-
Boil the Meat:
 In a large pot, boil oxtail (or beef cuts) until tender. This may take 1.5–2 hours. You can use a pressure cooker to save time. Skim off scum from the broth.
-
Prepare the Annatto Water (if not using powder): Soak 1 tbsp of annatto seeds in 1/2 cup warm water. After a few minutes, mash and strain to get the colored water.
-
Saute Base:
 In another pan, sauté garlic and onion until fragrant. Add the peanut butter and mix in some broth to loosen it. Add the annatto water or powder for color.
-
Combine
Pour the peanut mixture into the pot of tender meat. Add ground rice (or rice flour) to thicken the sauce. Stir continuously to avoid lumps—season with salt and pepper.
-
Add Veggies
Add vegetables in this order: string beans and banana blossom first, followed by eggplant, and finally bok choy. Simmer just until cooked—don’t overcook the veg.
-
Cook the Bagoong:
 In a separate pan, sauté garlic, onion, and tomato. Add the bagoong and stir-fry for 3–5 minutes. Add sugar to reduce saltiness if desired.
-
💡 Serving Tip:
Serve Kare-Kare hot with steamed jasmine rice and a side of sautéed bagoong. This dish gets even better the next day as flavours settle. You can find authentic Filipino peanut butter, bagoong, and annatto powder from our shop and online store.
