Kari-Kare (Meat & Vegetable Stew in Peanut Butter)
Kare-kare is a classic Filipino stew of pork hocks and beef in a rich peanut butter sauce with eggplant and green beans, colored with annatto. Served with rice and bagoong.
YIELD
4 servingsPREP
20 minCOOK
130 minREADY
150 minKare-kare is one of the great Filipino celebration dishes: slow-braised pork hocks and beef in a thick, savory peanut butter sauce with eggplant and green beans. The signature orange-red color comes from annatto (achuete) seeds soaked in water or oil until they release their vivid pigment.
The meat simmers for 90 minutes until fork-tender, then gets combined with the peanut butter, toasted rice powder, and annatto in a separate pan. The toasted rice powder (or mochiko) acts as a thickener, giving the sauce its characteristic silky body.
This is always served with steamed rice and bagoong (fermented shrimp paste) on the side. The salty, funky bagoong is essential. It provides the contrast that makes the mild, nutty sauce come alive.
Chef Tips
- Squeeze the annatto seeds firmly to extract the maximum color. The more you work them, the deeper the red. If using annatto oil, strain out the seeds before proceeding.
- Stir constantly after adding the peanut butter. It scorches easily on the bottom of the pot and turns bitter.
- Save the extra braising broth. It’s rich with collagen from the pork hocks and makes an excellent base for other soups.
Variations
- Use oxtail instead of or alongside pork hocks for the most traditional version. Oxtail gives the sauce an even more gelatinous body.
- Add banana blossom (puso ng saging) and bok choy for additional vegetables.
- Sautee the bagoong with garlic and a little sugar for a caramelized version that’s less pungent and more approachable.
Ingredients
Directions
Place hocks or oxtail pieces in a large pot.
Add enough water to cover.
Bring to boil, lower heat and simmer for 1½ hours or until tender.
If using achute water, soak 1 tablespoon of achute seeds in water 30 minutes.
Squeeze seeds between your thumb and finger tips until the water turns red.
Strain and set red water aside.
OR Heat 2 tablespoons sauté achute seeds in oil until oil turns red, discard seeds.
Use oil sautéing rest of ingredients.
Heat oil in a skillet and sauté garlic and onions.
Add cooked meat and 2 cups of the broth.
(Save the rest of the broth for other uses.)
Add and achute water.
Simmer for 15 minutes.
Stir in peanut butter and toasted rice powder, bring back to simmer cook, stirring for 5 minutes Add green beans and eggplant. Cook 10 minutes or until vegetables tender, stirring occasionally. Correct the seasonings. Serve with hot rice and bagoong, plain or sautéed.
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