Kare-kare is a Filipino-style beef stew that is accompanied by a thick savory peanut sauce. It is made of stewed oxtail, pork hocks, calves’ feet, pig feet, beef stew food, and sometimes offal or tripe.
Even kare-kare can be made from seafood such as prawns and squid, or vegetables. Add vegetables like eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and asparagus beans — usually equivalent to or exceeding beef. The stew is flavored with peanuts or peanut butter, onions, and garlic roasted on the ground.
This dish is made from Palayok or clay pot. It also serves as the serving bowl at the same time. Pairing it with plain white rice is the best way to eat kare-kare. Bagoong alamang or fermented paste of shrimp completes the taste of the dish.
About Kare-Kare: Peanut-Based Beef Stew Recipe
There are several historical stories about kare-kare’s origins. The first is that it came from Pampanga. One has it from the Moro elite’s royal dishes that settled in Manila before settling in Spain.
Several versions of kare-kare are available, but every version has something to do with the meat component. Tripe is a great ingredient to use, as well. Some versions use other meat types, including seafood.
Specific flavors may be added, but the dish is one of the most delicious dishes in the Philippines. For more international recipes, click here.
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