Kare-Kare

Kare-kare is a Filipino oxtail stew in a thick, savory peanut sauce, traditionally served with vegetables like eggplant, string beans, and banana blossom, and always paired with bagoong, fermented shrimp paste, stirred in at the table. The dish likely traces back to Pampanga province, one of the country's culinary centers, though its exact origin story is disputed.

The name is thought to come from the Tagalog phrase for imitation curry, curry being the closest reference point for Spanish colonizers encountering the dish. It shares almost nothing else with a curry beyond the color and the stew format.

Peanut butter is the flavor people recognize immediately, but a jar of peanut butter alone produces a thinner, greasier sauce than the real thing. Traditional kare-kare gets its actual body from somewhere else entirely.

What Actually Matters

Toasted rice, ground into a fine powder, is what thickens a proper kare-kare sauce and gives it that slightly nutty, opaque quality peanut butter alone can't replicate. Toast raw rice in a dry pan until golden and fragrant, then grind it fine before adding it to the sauce. Skip this step and rely on peanut butter alone for thickness, and the sauce stays thin and separates as it sits.

Kare-Kare Recipe

Serves 4 | Prep time: 20 minutes | Cook time: 2 hours | Total time: 2 hours 20 minutes

• 2 pounds oxtail, cut into segments
• 8 cups water
• 1 onion, quartered
• 3 tablespoons toasted rice, ground into a fine powder
• 1/2 cup peanut butter
• 2 tablespoons annatto oil (or vegetable oil with 1 teaspoon annatto seeds)
• 3 cloves garlic, minced
• 1 small eggplant, sliced
• 1 cup string beans, cut into 2 inch pieces
• 1 banana blossom heart, sliced (optional)
• 2 tablespoons fish sauce
• Bagoong (fermented shrimp paste), for serving

1. Place the oxtail in a large pot with the water and onion. Bring to a boil, skim the foam, then reduce to a simmer and cook, covered, for 1 1/2 hours, until the meat is very tender. Reserve 4 cups of the cooking broth.
2. Heat the annatto oil in a separate pot over medium heat. Sauté the garlic until fragrant, about 1 minute.
3. Add the reserved broth, peanut butter, and toasted rice powder. Whisk until smooth and simmer for 10 minutes, until the sauce thickens enough to coat a spoon.
4. Add the cooked oxtail to the sauce and simmer for 10 minutes to let the meat absorb the flavor.
5. Add the eggplant and string beans and simmer for 8 minutes, until just tender. Add the banana blossom in the last 2 minutes if using.
6. Season with fish sauce to taste. Serve hot with rice and a small side dish of bagoong for each diner to stir in as they like.

Nutrition (Per Serving, Estimated)

This is a calculated estimate based on standard ingredient values, not a lab-verified figure.

Tips and Variations

Oxtail is traditional, but tripe, pork hock, or beef shank all work if oxtail isn't available; adjust the initial simmer time depending on the cut. Bagoong is meant to be adjusted per bowl rather than mixed into the whole pot, since some diners want much more of its salty punch than others. Leftover kare-kare thickens further in the refrigerator; thin it with a splash of water or broth when reheating.

Frequently Asked Questions

What does bagoong add that the stew doesn't already have?

A sharp, salty, fermented depth that the peanut sauce alone doesn't provide. It's meant to cut through the richness, not blend into it.

Can I use peanut butter alone without the rice powder?

You can, but the sauce will be thinner and greasier, and won't hold together as well once it cools.

Where do I find banana blossom?

Asian grocery stores often carry it fresh, jarred, or canned. It's optional and the dish is still authentic without it.

Can I make this in a slow cooker?

Yes, cook the oxtail on low for 6 to 7 hours until tender, then finish the peanut sauce on the stovetop as directed.

Is kare-kare spicy?

No, the base stew is savory and nutty rather than spicy. Any heat comes from a side of chili sauce, added separately if you want it.

More From Wine Drop Cookery

This pairs well with lechon kawali for a bigger Filipino spread, or browse more of the Filipino recipe collection. For a heavy pot that holds a long simmer evenly, check pots and pans, plus kitchen essentials and the full product collection.

Who Is Writing This

I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.

If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.

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