Kare Kare Stew Complemented With a Thick Savory Peanut Sauce
Kare kare is a Philippine stew complemented with a thick savory peanut sauce. It is made from a variation base of stewed oxtail, pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe. Kare kare can also be made with seafood (prawns, squid, and mussels) or vegetables (sometimes exclusively vegetables, becoming Kare-kareng gulay). Vegetables, which include eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and asparagus beans are added usually equaling or exceeding the amount of meat. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto and can be thickened with toasted or plain ground rice.
Other flavorings may be added, but the dish is usually quite plain in tastiness, compared to other Filipino dishes. Other seasonings are added at the table. Variants may include goat meat or (rarely) chicken. It is often eaten with ba go ong (shrimp paste), sometimes spiced with chili, ba goong guisado (spiced and sautéed shrimp paste), and sprinkled with ca la man si juice.
There are two main procedures in this kare-kare recipe. First is the preparation of the meat components, which includes oxtail and trip. The second procedure is the sauce preparation. I prepared the oxtail and beef tripe by boiling it for around 20 minutes. This step, which I call the initial boil, helps gets rid of impurities. The water used to boil the meat needs to be discarded and replaced with a quart of fresh water. I then pressure cook it for 25 minutes and set it aside.
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