KARI-KARE (Meat and Vegetable Stew in Peanut Sauce)
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
2 1/2 lbs pork hocks or 2 1/2 lbsoxtails, cut into 2″ lengths
1/2 lbstewing beef, to make a meatier dish(optional)
1 1/2 teaspoonssalt
1/2 cupachute water(optional)
2tablespoonstoasted powdered rice (optional) or 2tablespoonstoasted mochiko sweet rice flour(optional)
1/2 lbgreen beans
1mediumeggplant, cut into 8 pieces
Place hocks or oxtail pieces in a large pot.
Add enough water to cover.
Bring to boil, lower heat and simmer for 1-1/2 hours or until tender.
If using achute water, soak 1 tablespoon of achute seeds in water for 30 minutes.
Squeeze seeds between your thumb and finger tips until the water turns red.
Strain and set red water aside.
OR Heat 2 tablespoons oil, saute achute seeds in oil until oil turns red, discard seeds.
Use oil for sauteing rest of ingredients.
Heat oil in a skillet and saute garlic and onions.
Add cooked meat and 2 cups of the broth.
(Save the rest of the broth for other uses.) Add salt and achute water.
Simmer for 15 minutes.
Stir in peanut butter and toasted rice powder, bring back to simmer cook, stirring for 5 minutes.
Add green beans and eggplant.
Cook 10 minutes or until vegetables are tender, stirring occasionally.
Correct the seasonings.
Serve with hot rice and bagoong, plain or sauteed.
“I always thought this was hard to make but this recipe dispells the myth!! Super easy, super yummy- this won’t dissapoint. I do, however, not use the powdered rice and it still comes out great! I also discovered that using different p-nut butter makes the sauce thicker or thinner.”
“This dish is my ABSOLUTE favourite! This was the first time I made it, and it came out perfect! It definitely rivals my dad’s recipe :)”
“super yummy! i did not have the time to use the broth from the oxtail so i subbed beef broth instead and it came out delish!! thanks!”
“My Family LOVE this recipe…It also goes very well with Binagoongan (Shrimp Fry)”