Ingredients with Measurements:
- 1 lb pork belly, sliced into cubes
- 1 lb ox tripe, cleaned and sliced into cubes
- 1 cup bagoóng monamon (fermented fish paste)
- 1 cup peanut butter
- 2 cups water
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 eggplant, sliced
- 1 bundle of string beans, cut into 2-inch pieces
- 1 banana blossom, sliced
- 1/2 cup annatto seeds
- 1/4 cup vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
Step-by-step instructions:
1. In a large pot, sauté onion and garlic until fragrant.
2. Add pork belly and ox tripe. Cook until browned.
3. Add water and bagoóng monamon. Bring to a boil and simmer for 30 minutes.
4. Add peanut butter and stir until well combined.
5. Add annatto seeds and vinegar. Simmer for another 10 minutes.
6. Add eggplant, string beans, and banana blossom. Simmer until vegetables are cooked.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Fat: 30g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Ox tripe can be substituted with beef or pork.
- Bagoóng monamon can be substituted with bagoóng alamang (shrimp paste).
- Peanut butter can be substituted with ground peanuts.
Variations:
- Add more vegetables such as okra, bok choy, or cabbage.
- Use different types of meat such as chicken or beef.
- Add more spices such as chili flakes or ginger.
Tips and tricks:
- Use a wooden spoon to stir the kare-kare to prevent the peanut butter from sticking to the pot.
- Soak the annatto seeds in water before adding to the kare-kare to extract more color.
- Adjust the amount of bagoóng monamon and peanut butter to your liking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Pair with a cold glass of iced tea.
Suggested side dishes:
Serve with a side of ensaladang talong (grilled eggplant salad) or atchara (pickled vegetables).
Troubleshooting advice:
- If the kare-kare is too thick, add more water.
- If the kare-kare is too thin, add more peanut butter.
Food safety advice:
- Make sure to clean and cook the ox tripe thoroughly.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kare-kare is a traditional Filipino stew that originated from the Pampanga region. It is usually made with oxtail, but other meats can also be used.
Flavor profiles:
Savory, nutty, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
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Region: Philippine