Kari-Kare is a beloved Filipino stew known for its rich, nutty flavor and savory depth. This dish features tender pork hocks or oxtail slow-cooked until fall-off-the-bone, then simmered in a velvety sauce made from peanut butter and toasted rice powder. The addition of achuete (annatto) water gives the stew its distinctive vibrant orange hue. Green beans and eggplant are added towards the end, absorbing the flavorful broth while retaining a slight crunch. Traditionally served with steamed rice and fermented shrimp paste (bagoong), this comforting meal is perfect for family gatherings or cozy weeknight dinners. It offers a unique balance of sweet, salty, and umami notes that make it a standout comfort food.
Kari-Kare (Meat & Vegetable Stew In Peanut
Description
Kari-Kare is a beloved Filipino stew known for its rich, nutty flavor and savory depth. This dish features tender pork hocks or oxtail slow-cooked until fall-off-the-bone, then simmered in a velvety sauce made from peanut butter and toasted rice powder. The addition of achuete (annatto) water gives the stew its distinctive vibrant orange hue. Green beans and eggplant are added towards the end, absorbing the flavorful broth while retaining a slight crunch. Traditionally served with steamed rice and fermented shrimp paste (bagoong), this comforting meal is perfect for family gatherings or cozy weeknight dinners. It offers a unique balance of sweet, salty, and umami notes that make it a standout comfort food.Ingredients
Directions
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Place pork hocks or oxtail pieces in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1.5 hours or until meat is tender. Reserve the broth.
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If using achuete seeds, soak 1 tablespoon in water for 30 minutes. Squeeze seeds to extract red water, strain, and set aside. Alternatively, sauté seeds in oil until red, discard seeds, and reserve the colored oil.
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In a skillet, heat cooking oil over medium heat. Sauté minced garlic and sliced onions until fragrant and softened.
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Add the cooked meat and 2 cups of reserved broth to the skillet. Stir in the achuete water (or use the achuete-infused oil). Simmer for 15 minutes.
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Stir in peanut butter and toasted rice powder (mochiko). Bring to a simmer and cook, stirring frequently, for 5 minutes until the sauce thickens.
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Add green beans and cubed eggplant to the stew. Cook for 10 minutes or until vegetables are tender. Season with salt to taste.
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Serve hot with steamed rice and bagoong (fermented shrimp paste).
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 686.7kcal
- % Daily Value *
- Total Fat 39.7g62%
- Saturated Fat 14.2g71%
- Cholesterol 227.0mg76%
- Sodium 175.9mg8%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 76.6g154%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Toasted rice powder adds a nutty flavor and helps thicken the stew. You can make this by toasting uncooked rice in a dry pan until golden brown, then grinding it into a fine powder.
Achuete (annatto) seeds provide the traditional orange color. If unavailable, you can use a small amount of food coloring, though the flavor profile will differ slightly.
For a meatier dish, you can add 1/2 lb of stewing beef cut into 2-inch pieces along with the pork or oxtail.
Bagoong is a traditional accompaniment that adds a salty, umami contrast to the sweet peanut sauce. It can be served plain or sautéed with garlic and onions.
The stew tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
