Kare-kare Recipe

Prepare and clean meats

Rinse the oxtail and pork hock under cold water. Trim excess fat but leave some for flavor. Pat dry with paper towels.

Simmer or pressure-cook the meat

Place the oxtail, pork hock (if using), quartered onion, smashed garlic, bay leaves, and peppercorns into a large pot. Add 8 cups water. If using a pressure cooker, lock and cook at high pressure for 45–50 minutes (about 35–40 minutes for smaller pieces). If simmering on the stove, bring to a boil, then reduce to a gentle simmer and cook 2.5–3 hours until meat is tender and nearly falling off the bone.

Strain and reserve broth

Remove meat pieces and set aside to cool slightly. Strain the cooking liquid into a bowl or container to remove solids; reserve at least 2 cups of broth for the peanut sauce and additional for adjusting consistency. Skim off and discard excess fat if desired, or reserve some for richness.

Cook vegetables

While the meat is cooking or after it is done, blanch the vegetables separately: bring a pot of water to a boil. Blanch the eggplant for 2–3 minutes until just tender, then transfer to a bowl. Blanch the string beans for 2 minutes until bright green and crisp-tender; transfer. Blanch the banana blossoms (if using fresh) or hearts of palm briefly (1–2 minutes). Blanch bok choy or pechay leaves for 30–45 seconds. Drain and set aside. Keep vegetables slightly undercooked since they will finish in the sauce.

Shred meat

When cool enough to handle, separate meat from bones and cut or shred into bite-size pieces. If you used gelatinous cuts, you can leave some pieces intact for texture.

Prepare annatto oil (if using seeds)

Heat 2 tablespoons neutral oil in a small skillet over medium heat. Add annatto seeds and warm until oil turns bright orange (1–2 minutes), then strain out seeds and reserve the colored oil. If using annatto powder, mix it directly with the oil or skip this step and use 1 tsp annatto powder mixed into the sauce.

Combine peanut butter and toasted rice

In a bowl, mix the peanut butter with the ground toasted rice until smooth. This thickens the sauce and gives a slightly grainy, nutty texture.

Build the sauce

In a wide skillet or shallow pot over medium heat, add 1–2 tablespoons of the reserved broth and the annatto oil. Add the peanut butter-ground rice mixture and stir to loosen. Gradually add 2 cups reserved beef broth (or water) in small additions, stirring constantly to incorporate and prevent lumps. Bring to a gentle simmer.

Season the sauce

Add 3 tablespoons fish sauce, 1 teaspoon brown sugar (optional), and 1.5 teaspoons salt (adjust to taste). Simmer gently for 8–10 minutes, stirring occasionally, until the sauce is glossy and coats the back of a spoon. If it becomes too thick, add additional reserved broth, 1/4 cup at a time, until you reach a velvety, pourable stew consistency.

Finish with meat

Add the shredded meat into the simmering peanut sauce and gently simmer 5–8 minutes to allow flavors to meld and for some of the sauce to penetrate the meat. If you reserved any gelatinous pieces, add them now so they can dissolve slightly into the sauce for body.

Add vegetables

Stir in the blanched eggplant, string beans, and banana blossoms. Simmer 2–3 minutes to warm them through but not overcook. Add the bok choy/pechay leaves last, just until wilted (30–60 seconds). Taste and adjust seasoning with additional fish sauce, salt, or a little sugar if needed.

Plate and garnish

Transfer the kare-kare to a serving bowl. Serve hot with a side of shrimp paste (bagoong) in a small dish and calamansi or lemon wedges. Traditionally served with steamed white rice.

Storage

Cool leftover kare-kare quickly and refrigerate in an airtight container for up to 3 days. The sauce will thicken when chilled; reheat gently with a splash of broth or water to restore consistency.