Mission Possible: Kare-Kare

9 months ago

mary anne's kare-kare


Kare-kare: a classic example of how we Filipinos tried to adopt a dish and made it our own. Adopted from the Indian version which consists of different spices to create its distinct hue, kare-kare may look similar (at least in color) but instead of spices, we use atsuete to turn it orange.



Recipe by Chef Brando Santos

Photographed by Mike Cuevas of Studio 100

Makes 4-5 servings


1 cup Corn oil

1 cup Pork, diced

1 cup Pork fat, diced

1 White onion, diced

¼ cup Minced garlic

¼ kilo Tomatoes, seeded and diced

½ kilo Alamang (salted/fermented shrimps), washed and strained

1-2 Siling labuyo, minced

¼ cup White vinegar

  • Sugar, to taste


Sauté pork and pork fat in oil for 5 minutes until fully rendered. Stir in onion until translucent. Add the garlic and tomatoes then stir for 5 minutes; add the alamang and sili and continue stirring for 15-20 minutes. Lower the heat and pour the vinegar. Simmer for 5 minutes without stirring. Adjust taste with sugar.



½ kilo Oxtail, washed, trimmed, and sliced into 1-2 inch thick rounds

½ kilo Beef kenchi, trimmed and cut into 2-3 inch cubes

½ kilo Ox tripe, washed, trimmed, and cut into 2-3 inch squares

3 White onions, quartered

3 Tbsps Whole black peppercorn

3 Beef cubes

6 liters Water

3 Tbsps Annatto seeds, wrapped in cheesecloth with a twine

½ cup Annatto oil*

2 White onions, diced

¼ cup Minced garlic

1 cup Finely crushed peanuts

1 cup Peanut butter, add as needed

1 Banana heart, cut into 1 inch thick rounds

1 bunch String beans, cut into 2-3 inch lengths

2 Eggplants, cut into ½ inch thick rounds

1 bunch Tagalog pechay, washed and trimmed

½ cup Glutinous rice, toasted and processed into powder form, dissolved in 1 cup broth

  • Fish sauce, salt, pepper, and sugar to taste



3 Tbsps Annatto seeds

1 cup Corn oil


Over low heat, simmer 3 Tbsps annatto seeds in corn oil, about 8-10 minutes. Let seeds remain in the oil and strain before using.


  1. In 3 separate pots, place the oxtail, beef kenchi, and ox tripe. Divide the onion and black peppercorns equally and place in each pot. Add 1 chicken cube per bowl and 2 liters of water.
  2. Add the wrapped annatto seeds into the beef kenchi pot and place all 3 pots on a range over medium high.Bring to boil then simmer until meats are tender. When tender, reserve the oxtail, beef, and trip and reserve the 3 kinds of stock. Set aside the meats for dish assembly.
  3. Heat the annatto oil over medium flame and sauté the onions for 3 minutes. Add the garlic and continue sautéing for 2 minutes.
  4. Add the meats and stir to fully coat the meats with the oil, adding more if desired. Season lightly with fish sauce and cook for 5 minutes.
  5. Stir in crushed peanuts, peanut butter and the reserved broth. Make sure the meats are submerged. Simmer until tender and the flavors have melded well together.
  6. Add the banana hearts and string beans and cook for 3 minutes. Add the eggplant and pechay and cook for another 3 minutes. Stir in glutinous rice mixture and adjust consistency. Once the desired consistency in the sauce has been achieved, season with fish sauce, salt, pepper and sugar and serve.


All beefed up?

Adobong Baka sa Gata

Beef Pepper Rice

Beef Stew Provencal

Add A Comment

Leave a reply

Your email address will not be published.