Kare – kare is a rich and meaty Filipino stew of oxtails, green beans and eggplant in a sauce thickened with peanut butter. Served on special occasions or as a Sunday meal, Kare-kare is always accompanied by white rice and a bit of sautéed shrimp paste called bagoong alamang.
- pork cuts or ox tail
- string beans
- pechay or bok choy
- Kare- Kare mix
- peanut butter
- salt and pepper
- shrimp paste
- annatto seeds
- Combine water and annatto seeds in a bowl and set aside for 30 minutes.
- Once the water turns red, strain the seeds over another bowl then mix with cornstarch. Set aside the mixture then discard the seeds.
- Add water and pork cuts in a large pot over high heat. Bring to a boil.
- Once the oxtail is tender, add the peanut butter and mix thoroughly.
- Dilute the kare-kare mix in a separate bowl with water then pour into the pot.
- Add the annatto water then stir gently until all the mixture combined.
- Add the eggplants and string beans and let it simmer for 5 minutes.
- Top the everything off with pechay or bok choy and let it simmer for another 3-5 minutes.
- Serve with hot rice and shrimp paste on the side.