Kare-Kare

Kare-Kare

Rich. Ceremonial. Deeply nourishing.

Kare-kare is a dish of gatherings — slow-cooked, layered, and meant to be shared. Traditionally served during fiestas and special occasions, it reflects abundance and care.

The peanut sauce is velvety and mild, allowing the bagoong on the side to bring contrast. Together, they create one of the most iconic flavor pairings in Filipino cuisine.


Ingredients
 1 kg oxtail or beef shank
6 cups water
½ cup peanut butter
2 tbsp ground roasted rice
1 onion, chopped
2 tbsp annatto oil
Eggplant, pechay, and string beans
Bagoong (shrimp paste), for serving

Directions

  1. Boil oxtail until very tender (2–3 hours, or pressure cook).

  2. Set aside broth.

  3. In a pan, sauté onion in annatto oil until fragrant.

  4. Add peanut butter and stir gently over low heat.

  5. Slowly pour in broth until smooth and thick.

  6. Add cooked meat and simmer for 10 minutes.

  7. Stir in ground rice to deepen thickness and body.

  8. Blanch vegetables separately and arrange on the side.

Always served with: Bagoong — essential, never optional.


Filipino's Favorite FoodsKristeva Dowling