Kare-Kare is the Filipino version of stew which is thickened and flavored with peanut-based sauce. Any meat can be used for Kare-Kare but the popular choices are ox tail, pork hocks, tripes, and beef.
It is traditionally served during special occasions like town Fiesta and usually served with Bagoong (shrimp paste).
The best tasting Kare-Kare I ever had was cooked by people from Pampanga that is why I aptly entitled this post with the word – “Manyaman” which means delicious in Kapampangan dialect.
What you will need:
- 1 garlic clove, peeled and minced
- 1 medium size onion, sliced
- 1 kg pork oxtail
- 1/2 cup of (chunky) peanut butter
- 1-2 cups of water
- 2-3 tsp turmeric powder
- Eggplants, sliced
- Long beans, cut into pieces
- Bunch of Bok Choy (Chinese Pechay)
- Fish Sauce (Patis)
What you will do:
- Saute garlic and onion.
- Add pork oxtail , water and season with some Patis. Let it boil.
- Add peanut butter and turmeric powder, mix well and allow it to simmer for some minutes more.
- Add the veggies and simmer until vegetables are cooked.
- Serve with steamed rice and bagoong.
Instant Kare-Kare Mix (the sauce) is readily available in many Filipino specialty stores but I instead used the chunky type of peanut butter which adds a beautiful texture to my Kare-Kare and the turmeric powder to brighten the color of my Kare-Kare, aside from its health benefits.