Kare-Kare is a classic Filipino dish known for its rich and creamy peanut sauce, often served with oxtail, tripes, and vegetables. It’s a beloved comfort food, typically enjoyed with bagoong (fermented shrimp paste) on the side.
Below is a complete recipe for Kare-Kare, including all the traditional ingredients and instructions.
INGREDIENTS
For the Meat:
- 1 kilo oxtail (you can also use tripes, pork hock, or a combination)
- 1 small pork hock (optional, for added flavor)
- 1 medium onion, quartered
- 2 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon peppercorns
- Salt, to taste
For the Peanut Sauce:
- 1 cup peanut butter (smooth or chunky, depending on preference)
- 2 tablespoons rice flour (or cornstarch, for thickening)
- 2 cups beef or chicken broth (or the broth from the meat)
- 1/4 cup annatto oil (or substitute with a small amount of achiote powder mixed with oil, for color)
- 1 tablespoon fish sauce (or to taste)
- Salt and pepper to taste
For the Vegetables:
- 1 bundle of string beans (sitao), cut into 2-3 inch pieces
- 1 medium banana flower (puso ng saging), sliced (optional)
- 1 bunch of bok choy (or pechay)
- 1/2 large eggplant, sliced into rounds
- 1 small bunch of banana hearts (optional)
For Serving:
- 2 tablespoons bagoong alamang (fermented shrimp paste), for dipping
- Steamed rice
INSTRUCTIONS
1. Cook the Meat:
- Prepare the meat: In a large pot, combine oxtail, pork hock (if using), onion, garlic, bay leaves, peppercorns, and enough water to cover the meat. Bring to a boil and then lower the heat to simmer.
- Simmer: Cook the meat for about 2-3 hours or until tender. Skim off any impurities that float to the surface.
- Once the meat is tender, remove it from the broth and set aside. Strain the broth and set aside for later use.
2. Prepare the Peanut Sauce:
- Annatto oil: In a separate pan, heat a bit of oil over medium heat. Add the annatto seeds and cook them until the oil becomes a rich orange color. Strain the seeds out and discard them, keeping only the colored oil.
- Make the peanut sauce: In a separate saucepan, heat a tablespoon of oil over medium heat. Add the peanut butter and cook for 2-3 minutes, stirring constantly to avoid burning. Slowly add the reserved broth while stirring to create a smooth sauce.
- Thicken the sauce: Dissolve the rice flour in a little water to make a slurry. Slowly stir the slurry into the peanut sauce and cook, stirring, until it thickens to your desired consistency. If the sauce is too thick, you can add more broth to adjust.
- Season: Add fish sauce, salt, and pepper to taste. Stir well and set aside.
3. Prepare the Vegetables:
- Blanch the string beans, bok choy, eggplant, and banana heart (if using) in boiling water for 2-3 minutes or until tender but still vibrant in color. Drain and set aside.
4. Assemble the Kare-Kare:
- Combine the meat and sauce: Add the cooked oxtail, pork hock (if using), and any other meats back into the peanut sauce. Let it simmer for 5-10 minutes so the meat soaks up the flavors.
- Add the vegetables: Gently fold the cooked vegetables into the sauce, making sure they are evenly coated. Let everything simmer together for a couple more minutes, then remove from heat.
5. Serve:
- Transfer the Kare-Kare to a large serving platter or bowl. Serve with steamed rice on the side and a small dish of bagoong alamang (fermented shrimp paste) for added flavor.
Tips:
- Annatto oil is key for the color of the sauce, so don’t skip it. If you can’t find annatto seeds, you can use a bit of achiote powder or even a pinch of turmeric, though the flavor will differ slightly.
- For extra flavor, some people add a small amount of ground roasted peanuts or ground rice to the sauce.
- Vegetables: Traditional vegetables include sitaw (string beans), eggplant, banana flower, and pechay, but you can adjust based on what’s available.
- If you prefer a richer sauce, you can use coconut milk along with the peanut butter for a creamier consistency.
Enjoy your Kare-Kare!
This dish is best enjoyed with family and friends, and it’s often paired with a side of shrimp paste (bagoong) to balance out the richness of the sauce. Happy cooking!