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Pork Kare-Kare (Filipino Pork & Peanut Stew)
When asked to name a few dishes that best represent the Philippines, the Pork Kare-Kare definitely makes my top 1. It's made of this nice and thick peanut butter-y sauce, with some blanched vegetables and ultra crispy, golden brown pork belly cutlets. Are you drooling yet? This stew takes quite a while to prepare, but two things are guaranteed: 1) It's definitely worth the wait and, 2) It is delicious. If you aren't familiar with this one, I'm pretty confident enough to say that this will make your scream WOW or blow your mind no less. This dish screams homemade Filipino comfort food like no other.
- 750 g Pork belly
- 1 kg Oxtail
- 1 piece Onion white large
- 45 g Garlic peeled
- 60 g Peanuts
- 126 g Peanut butter crunchy or smooth
- 6 g Annatto powder or 3 tbsp Annatto oil
- 2 piece Eggplant large
- 176 g Bokchoy/pechay
- 135 g Green/string beans
- 120 g Mushroom fresh button
- 40 g Spring onions
- 60 g Fermented shrimp paste/"Bagoong" in Filipino bottled/store bought
- 30 g Sugar brown
- As needed Beef stock/if none available water is fine
- As needed Salt
- As needed Pepper freshly cracked
- As needed Oil for frying
- STEP 1 - Cut the pork belly and oxtail into 2x2 cutlets. Set aside separately.
- STEP 2 - Chop the onions to medium dices. Finely chop the spring onions. Rinse the bokchoy/pechay, chop the core and separate the leaves (including the white stems). Rinse and slice the eggplants into 1/3 of an inch. Rise and cut the string beans into 3 inch cuts. Chop the mushroom into quarters. Set all of the chopped vegetables aside separately.
- STEP 3 - Using a pressure cooker, add some oil and give the oxtails a good sear. Do this until both sides are browned. Once finished, add water until the meat is completely submerged. Seal the pressure cooker tightly, turn the heat up to medium-high and allow to cook for 40 minutes. When finished, set aside the liquid and set the oxtail aside.
- STEP 4 - In a medium sized saucepot, add enough oil to deep fry the pork belly cutlets. Cook through until golden brown. Set aside on a plate/tray lined with tissue to remove excess oil.
- STEP 5 - In a large saucepan, add some oil, sauté the garlic and onions until aromatic and tender. Add peanuts, peanut butter and annatto powder/oil, 1 cup of liquid from the liquid used for the oxtail and half a cup of water. Turn the heat up to medium-high, allow to boil and constantly mix this sauce until it is well incorporated and until you reach a thick sauce-like consistency.
- STEP 6 - In a pan, add some water and salt, and turn the heat up to high. Once it's boiling, bring down to a simmer a separately blanch the eggplants, bokchoy/pechay and string beans. Set aside separately.
- STEP 7 - Now it's time to plate your stew and make it look pretty! Take advantage of the variety of colours of this dish to make it stand out. In a wide serving dish, about 10-12inch in diameter and 2-3inches in height, pour the kare-kare sauce until half full. Neatly arrange the each of the components such as the oxtail, fried pork cutlets and vegetables. Drizzle with a little bit of the kare-kare sauce and garnish with some spring onions. Serve and enjoy this timeless Filipino classic!
Sodium: 499mgCalcium: 107mgVitamin C: 10mgVitamin A: 111IUSugar: 14gFiber: 8gPotassium: 1058mgCholesterol: 273mgCalories: 1003kcalSaturated Fat: 22gFat: 64gProtein: 83gCarbohydrates: 25gIron: 9mg
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