Kare-kare Recipe

A meat, tripe, and oxtail stew with vegetables in peanut sauce customarily served with bagoong alamang (shrimp paste).

INGREDIENTS:

• 2 1/2 lbs Pork or Beef hocks or Ox tail ,cut into 2" lengths ( I used beef hocks)
• 6 tbsp peanut butter 
• 1 bundle sitaw or long beans (cut 3" length)
• 2 bundles bokchoy
• 2 cloves garlic (crushed)
• 1 medium onion (sliced)
• 1 tsp achuete powder for coloring 
• 1 medium eggplant (cut into 6 pieces)
• 1 tbsp fish sauce
• bagoong or shrimp paste  

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HOW TO COOK KARE-KARE:

• Boil the pork hocks until soft. Set aside. Reserve the broth. 
• In a wok, saute garlic and onion. 
• Add pork hocks and fish sauce. Cook for few minutes.  
• Add 2 1/2 cups of the pork/beef broth, salt, achuete and peanut butter. Simmer for 5 mins. 
• Add the vegetables and cook until vegetables are tender. Stir occasionally. 
• Season with salt to taste.
• Serve with bagoong or shrimp paste.