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Prep Time20 Mins
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Cook Time2 Hours
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Serving6
Kare-Kare is a beloved Filipino dish known for its rich, savory peanut sauce and tender, slow-cooked meat. This traditional Filipino stew is a must-try for anyone looking to explore the diverse flavors of Filipino cuisine. Typically made with oxtail, pork hocks, or beef, and combined with vegetables like eggplant, string beans, and banana blossoms, Kare-Kare is often served with a side of shrimp paste (bagoong) for added depth and flavor.
This iconic Filipino recipe is a perfect balance of textures and flavors, with the creamy peanut sauce complementing the tender meat and crisp vegetables. Whether you’re preparing it for a family gathering or a special occasion, Kare-Kare is a comforting dish that captures the essence of Filipino home-cooked meals.
Looking for an authentic Filipino recipe? Learn how to make Kare-Kare and experience one of the most flavorful and satisfying dishes in Filipino cuisine.
Ingredients
Kare-kare
Nutrition
Per serving
- Daily Value*
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Calories: 480kcal
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Fat: 28g
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Carbohydrates: 32g
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Protein: 28g
Directions
Boil the Oxtail: In a large pot, boil the oxtail with enough water to cover the meat. Let it simmer until tender, which usually takes about 1.5 to 2 hours. Skim off any impurities that rise to the surface. Once tender, remove the oxtail and set aside. Reserve the broth for later use.
Sauté the Aromatics: In a separate large pan, heat the cooking oil over medium heat. Sauté the garlic and onions until soft and fragrant.
Prepare the Peanut Sauce: Stir in the annatto powder for color, then add the peanut butter (or ground peanuts) to the pan. Slowly pour in about 4-5 cups of the reserved broth (or water), stirring constantly to avoid lumps.
Thicken the Sauce: Add the toasted ground rice to the sauce and mix well to thicken the mixture. Continue cooking for about 10-15 minutes, stirring frequently until the sauce becomes rich and thick.
Cook the Vegetables: Add the string beans, eggplant, and banana blossom to the stew and cook until the vegetables are tender but still vibrant (about 5-7 minutes). Add the boiled oxtail back into the pan and let it simmer for an additional 5 minutes to absorb the flavors.
Final Seasoning and serving: Season with fish sauce, salt, and pepper to taste. In the last minute, add the bok choy and simmer until just wilted. Serve hot with steamed rice and bagoong alamang (fermented shrimp paste) on the side for added flavor.
