Kari Kare Meat And Vegetable Stew In Peanut Sauce Recipe

Name: Kari Kare Meat And Vegetable Stew In Peanut Sauce
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
Yield: Serves 1 or more
Ingredients: 1 kg Pork Hocks; 1 kg Stewing Beef; 2 teaspoons Salt; 2 tablespoons Cooking Oil; 4 cloves Garlic; 1 medium Onion; 1/2 cup Achuete Water; 1/2 cup Peanut Butter; 2 tablespoons Powdered Rice; 1 cup Green Beans; 1 medium Eggplant; 6 cups Water; 1 tablespoon Achuete Seeds; 2 cups Meat Broth; 1 kg Oxtail; Pepper, to taste (optional); Lime Juice, to taste (optional); Steamed Rice, for serving; Bagoong (Shrimp Paste), for serving

Indulge in the rich, savory depths of Kari Kare, a Filipino peanut stew! This recipe features tender oxtail or pork hocks simmered to perfection in a creamy peanut sauce, brimming with vibrant vegetables like eggplant and green beans. A touch of achuete (annatto) seeds adds a beautiful reddish hue and subtle earthy flavor. This comforting and flavorful stew is perfect for a special occasion or a cozy weeknight dinner. Serve with steaming hot rice and bagoong (shrimp paste) for an authentic Filipino experience.

Prep Time 30 mins

Cook Time 135 mins

Calories 130 kcal

Protein 7g

Rating 4.8 (4 Reviews)

Kari Kare Meat And Vegetable Stew In Peanut Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kari Kare Meat And Vegetable Stew In Peanut Sauce

1 kg Pork Hocks
1 kg Stewing Beef
2 teaspoons Salt
2 tablespoons Cooking Oil
4 cloves Garlic
1 medium Onion
1/2 cup Achuete Water
1/2 cup Peanut Butter
2 tablespoons Powdered Rice
1 cup Green Beans
1 medium Eggplant
6 cups Water
1 tablespoon Achuete Seeds
2 cups Meat Broth
1 kg Oxtail
Pepper, to taste (optional)
Lime Juice, to taste (optional)
Steamed Rice, for serving
Bagoong (Shrimp Paste), for serving

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How to Make Kari Kare Meat And Vegetable Stew In Peanut Sauce

Place 1 kg oxtail or pork hocks in a large pot.
Add 6 cups of water to cover the meat.
Bring to a boil, then reduce heat to low and simmer for 90 minutes, or until the meat is very tender.
If using achuete, soak 1 tablespoon of achuete seeds in 1/2 cup of water for 30 minutes.
Squeeze the soaked seeds to extract their color and flavor. Strain the red water and set aside.
Alternatively, heat 2 tablespoons of cooking oil in a small pan. Sauté 1 tablespoon of achuete seeds until the oil turns reddish-orange. Discard the seeds and reserve the infused oil.
Heat 2 tablespoons of oil (achuete-infused or regular) in a skillet over medium heat. Sauté 4 cloves minced garlic and 1 medium onion, chopped, until softened (about 5 minutes).
Add the cooked meat and 2 cups of the reserved meat broth to the skillet.
Add 2 teaspoons of salt (or to taste) and the strained achuete water (or achuete-infused oil).
Simmer for 15 minutes.
Stir in 1/2 cup peanut butter and 2 tablespoons toasted rice powder. Bring back to a simmer, stirring constantly for 5 minutes until the sauce thickens.
Add 1 cup green beans, trimmed, and 1 medium eggplant, diced.
Cook for 10 minutes, or until the vegetables are tender, stirring occasionally.
Taste and adjust seasonings as needed. Add more salt, pepper, or a squeeze of lime juice if desired.
Serve hot over steamed rice. Garnish with bagoong (shrimp paste), either plain or sautéed with garlic.