KARI-KARE (Meat and Vegetable Stew in Peanut Sauce)

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2hrs 15mins

Ingredients Nutrition

  • 2 12 lbs pork hocks or 2 12 lbs oxtails, cut into 2" lengths
  • 12 lb stewing beef, to make a meatier dish (optional)
  • 1 12 teaspoons salt
  • 2 tablespoons cooking oil
  • 2 cloves garlic, minced
  • 1 medium onion, sliced
  • 12 cup achute water (optional)
  • 3 tablespoons peanut butter
  • 2 tablespoons toasted powdered rice (optional) or 2 tablespoons toasted mochiko sweet rice flour (optional)
  • 12 lb green beans
  • 1 medium eggplant, cut into 8 pieces


  1. Place hocks or oxtail pieces in a large pot.
  2. Add enough water to cover.
  3. Bring to boil, lower heat and simmer for 1-1/2 hours or until tender.
  4. If using achute water, soak 1 tablespoon of achute seeds in water for 30 minutes.
  5. Squeeze seeds between your thumb and finger tips until the water turns red.
  6. Strain and set red water aside.
  7. OR Heat 2 tablespoons oil, saute achute seeds in oil until oil turns red, discard seeds.
  8. Use oil for sauteing rest of ingredients.
  9. Heat oil in a skillet and saute garlic and onions.
  10. Add cooked meat and 2 cups of the broth.
  11. (Save the rest of the broth for other uses.) Add salt and achute water.
  12. Simmer for 15 minutes.
  13. Stir in peanut butter and toasted rice powder, bring back to simmer cook, stirring for 5 minutes.
  14. Add green beans and eggplant.
  15. Cook 10 minutes or until vegetables are tender, stirring occasionally.
  16. Correct the seasonings.
  17. Serve with hot rice and bagoong, plain or sauteed.

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