Kare-Kare: A Rich and Nutty Filipino Stew 2024

Kare-kare is a beloved Filipino dish known for its rich, nutty flavor and hearty ingredients. This traditional stew is made with oxtail, tripe, and a variety of vegetables, all simmered in a thick peanut sauce. Kare-kare is often served during special occasions, family gatherings, and fiestas, making it a staple in Filipino cuisine. The dish is typically enjoyed with bagoong (fermented shrimp paste) on the side, which adds a salty and umami contrast to the creamy peanut sauce. Whether you’re new to Filipino cuisine or a seasoned cook, making kare-kare at home is a rewarding experience that will impress your family and friends.

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The Origins of Kare-Kare

The origins of kare-kare are deeply rooted in Filipino history and culture. The dish is believed to have been introduced to the Philippines by the Moro settlers from Mindanao, where a similar dish called “kare” is made with turmeric and peanut sauce. Over time, kare-kare evolved to incorporate local ingredients and flavors, becoming the dish we know today.

Kare-kare is traditionally associated with the Kapampangan region of the Philippines, known for its rich culinary heritage. The Kapampangans are often credited with perfecting the dish, particularly in the use of ground roasted peanuts and annatto seeds to create the vibrant, orange-hued sauce. Today, kare-kare is enjoyed across the country, with regional variations that showcase the diversity of Filipino cuisine.

Ingredients

To make a traditional Filipino kare-kare, you will need the following ingredients:

• 1 kg oxtail (cut into serving pieces)
• 300g beef tripe (cleaned and cut into strips)
• 200g pork hock (optional, for added richness)
• 1/4 cup annatto seeds (soaked in 1/4 cup warm water)
• 1/2 cup ground roasted peanuts (or peanut butter)
• 1/4 cup ground toasted rice (for thickening)
• 1 medium onion (chopped)
• 5 cloves garlic (minced)
• 1 bunch banana blossoms (trimmed and soaked in water)
• 1 bunch string beans (cut into 2-inch pieces)
• 1 eggplant (sliced)
• 1 bunch bok choy or pechay
• 2 tbsp cooking oil
• 8 cups water (for boiling the meat)
• Salt and pepper to taste

For the Bagoong (Fermented Shrimp Paste):

• 1 cup bagoong alamang
• 2 tbsp cooking oil
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tbsp brown sugar
• Juice of 1 calamansi (optional)

Optional Ingredients:

• Beef shank or beef short ribs (for a meatier version)
• Peanut butter (as a substitute for ground peanuts)
• Ox tripe (for additional texture)
• Lechon kawali (crispy pork belly, for added crunch)

Preparation Steps

Step 1: Preparing the Meat

Start by preparing the oxtail, tripe, and pork hock. Clean the meat thoroughly by rinsing it under cold water. For the tripe, you may want to parboil it in water with a little vinegar for 10-15 minutes to remove any strong odors. Once cleaned, place the oxtail, tripe, and pork hock in a large pot, and add enough water to cover the meat.

Bring the water to a boil, then lower the heat and let the meat simmer for 2-3 hours, or until the oxtail and pork hock are tender. The tripe may take a bit longer, so be patient. Skim off any scum that rises to the surface during cooking to keep the broth clear. Once the meat is tender, remove it from the pot and set it aside. Reserve the broth for later use.

Step 2: Preparing the Annatto Water

While the meat is cooking, prepare the annatto water. Annatto seeds are used to give kare-kare its signature orange color. Soak the seeds in warm water for about 10-15 minutes, then strain the liquid into a bowl, discarding the seeds. Set the annatto water aside; this will be added to the stew later.

Step 3: Making the Peanut Sauce

In a large pan or pot, heat the cooking oil over medium heat. Sauté the chopped onions and minced garlic until they become soft and fragrant. Add the ground roasted peanuts (or peanut butter) and stir to combine. Cook the mixture for a few minutes to allow the flavors to meld.

Next, pour in the reserved broth from the meat, about 4-5 cups, depending on how thick you want the sauce. Add the annatto water to the pot, stirring until the sauce takes on a vibrant orange color. Gradually sprinkle in the ground toasted rice, stirring constantly to avoid lumps. The toasted rice acts as a thickener, giving the sauce its characteristic creamy texture.

Continue to cook the sauce, stirring occasionally, until it thickens to your desired consistency. If the sauce becomes too thick, you can add more broth or water. Season the sauce with salt and pepper to taste.

Step 4: Cooking the Vegetables

While the sauce is simmering, prepare the vegetables. Start by trimming and slicing the banana blossoms, eggplant, and string beans. In a separate pot, blanch the vegetables in boiling water for 2-3 minutes, just until they are tender but still crisp. Drain the vegetables and set them aside.

For the bok choy or pechay, you can either blanch them or simply add them directly to the kare-kare towards the end of cooking. The heat from the sauce will wilt the greens, keeping them vibrant and fresh.

Step 5: Combining the Meat and Sauce

Once the sauce is ready, add the cooked oxtail, tripe, and pork hock back into the pot. Stir to coat the meat evenly with the sauce. Let the stew simmer for another 10-15 minutes, allowing the meat to absorb the flavors of the peanut sauce.

Add the blanched vegetables to the pot, stirring gently to combine. If you prefer a chunkier stew, you can add the vegetables on top of the meat, rather than mixing them in. This will keep the vegetables from becoming too soft.

Step 6: Preparing the Bagoong

While the kare-kare is simmering, prepare the bagoong. In a small pan, heat the cooking oil over medium heat. Sauté the finely chopped onion and minced garlic until they are soft and fragrant. Add the bagoong alamang and cook for 5-7 minutes, stirring occasionally. If you prefer a sweeter bagoong, add the brown sugar and stir to combine. For a touch of acidity, squeeze in the juice of one calamansi.

Cook the bagoong until it is thick and aromatic, then transfer it to a small serving dish. Bagoong is typically served on the side, allowing diners to adjust the level of saltiness to their liking.

Step 7: Serving the Kare-Kare

Kare-kare is best served hot, with a side of steamed white rice and bagoong. The combination of the rich, nutty sauce, tender meat, and fresh vegetables creates a comforting and satisfying meal that is perfect for sharing with family and friends.

To serve, ladle the kare-kare into a large serving bowl, arranging the meat and vegetables on top. Place the bagoong on the side, allowing each diner to add it to their portion according to their taste.

Variations of Kare-Kare

While the traditional kare-kare is made with oxtail, tripe, and pork hock, there are several variations of this dish that you can try:

• Seafood Kare-Kare: Substitute the meat with shrimp, squid, and mussels for a lighter, seafood version of kare-kare. The cooking process is similar, but you’ll want to simmer the seafood just until it is cooked through.

• Vegetarian Kare-Kare: Omit the meat entirely and use tofu or tempeh as a protein substitute. Load up on vegetables like eggplant, string beans, and bok choy to create a hearty and nutritious vegetarian version of the dish.

• Chicken Kare-Kare: Use chicken thighs or drumsticks instead of oxtail for a lighter version of kare-kare. Chicken cooks faster than beef, so adjust the cooking time accordingly.

Tips for Making the Perfect Kare-Kare

Use fresh ingredients: Fresh oxtail, tripe, and vegetables are key to making a flavorful and satisfying kare-kare. If possible, buy your ingredients from a local market to ensure freshness.

Toast the rice well: Toasting the rice until it is golden brown gives the dish its distinct flavor and helps thicken the sauce. Be careful not to burn the rice, as this can give the sauce a bitter taste.

Don’t skip the bagoong: Bagoong is an essential part of kare-kare, adding a salty, umami flavor that complements the richness of the peanut sauce. If you’re not a fan of shrimp paste, you can use a vegetarian alternative or simply season the dish with more salt.

Conclusion

Kare-kare is more than just a peanut stew; it’s a celebration of Filipino culinary tradition and culture. Its rich, nutty sauce, tender meat, and fresh vegetables make it a dish that is both comforting and satisfying. Whether you stick to the classic recipe or experiment with different variations, kare-kare is sure to become