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Kare-kare

Kare-kare is a Filipino stew made usually with pork or beef with a peanut based thick sauce.


As it is quite plain when it comes to flavour despite its thick sauce, it is often partnered with guisadong bago-ong (sauteed shrimp paste) to get the full goodness of this favorite Filipino recipe.



Here's a simple recipe for Kare-kare.


Ingredients
  • Pork Pata (hocks), cut into smaller pieces (or you can use cubed pork or beef)
  • 3 tbsp. oil
  • 2 tbsp. achuete seeds
  • Garlic, minced
  • Onion, sliced
  • 1/3 cup ground peanuts and/or 1/2 cup peanut butter
  • 1/3 cup ground toasted rice (optional)
  • Pechay


  • Eggplants, sliced
  • Sitaw (string beans), cut into 3 inches lengths
  • Puso ng saging (banana heart/blossom), sliced (and soaked in water)
  • Guisadong Bagoong Alamang
  • Salt
  • Peppercorn
How to cook Kare-Kare
  1. Boil pata (in water, salt and peppercorn) until tender. Drain pata and set aside. Reserve broth.
  2. Make achuete oil by adding achuete seeds in heated oil and stirring until the color comes out. Separate the oil and discard the seeds.
  3. In a pot, sauté garlic and onions.  
  4. Stir in stock and bring to a boil. Just place enough broth stock proportional to the peanuts and rice flour.
  5. Add bagoong, ground peanuts/peanut butter and ground rice.  Season with salt and pepper if desired. Stir until your desired thickness.
  6. Add pata pieces and simmer for a few minutes to let the sauce seep in. Adjust sauce consistency with broth and/or peanut butter - mix these first in a separate bowl before adding it to the main pot.
  7. Add the vegetables (puso ng saging, sitaw and eggplants) and cook vegetables until tender.
  8. Finally add the pechay and cook for a minute or two.
  9. Remove from heat and place in a serving dish. Garnish with peanuts if desired
  10. Serve with bagoong guisado on the side.



As always the measurements in the recipe are just guides. Just estimate and proportionate the ingredients as well as seasonins to suit your taste. Enjoy!

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