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.
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.
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.
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 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.
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.
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.
Hi, I'm Garry – a passionate Filipino food blogger, small business owner, and proud family man based in the UK. I run Lutong Pamilya, where I share authentic Filipino recipes inspired by the warmth of home cooking and the love of family. I’m also the founder of Filipino Grocery Store Ltd, helping bring Filipino favourites and oriental products closer to every home across the UK. When I’m not creating YouTube tutorials or writing for my blog, you’ll find me enjoying time with my family, exploring new dishes, and proudly sharing our culture through food.
