You Can Pair This Simple Kare-Kare Sauce with Lechon Kawali, Liempo, and More

This peanut-based sauce goes with all kinds of meat and greens.

IMAGE Patrick Martires

Kare-kare is a traditional Filipino stew made with beef, oxtail, tripe, lots of veggies, and the star of the stew: a rich peanut-based sauce.

 

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We have a recipe for kare-kare sauce that you can use for more than just the popular Filipino stew. The options are endless when it comes to this kare-kare sauce: pour it over your favorite fried or roasted meats (lechon kawali with this sauce is magical!), or keep it simple and serve the sauce with blanched vegetables and rice. You can't go wrong with a mix of pechay, bok choy, yard-long beans, and eggplant.

 

Kare-Kare Sauce Recipe

 

1/2 cup onion, chopped

1 1/2 tablespoons vegetable oil, or annatto oil

2 teaspoons garlic, minced

2 cups pork broth, reserved

1/4 cup peanuts, roasted and finely chopped

3 heaping tablespoons peanut butter, creamy

1/2 tablespoon bagoong alamang

Salt, to taste

Black pepper, to taste

1 1/2 tablespoons rice, ground and toasted

 

1

Sauté red onions in vegetable or annatto oil until translucent. Add garlic; sauté until fragrant.

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2

Add reserved pork broth, peanuts, and creamy peanut butter; mix well. Season with bagoong alamang, salt, and freshly ground black pepper. Boil then lower heat and simmer for 5 to 8 minutes. Add ground toasted rice to thicken sauce. Adjust seasoning.

 

3

Top with lechon kawali, blanched pechay leaves, blanched yard-long beans, and blanched eggplant.

 

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