Kari-Kare (Meat & Vegetable Stew in Peanut Butter)
Yield
4 servingsPrep
20 minCook
130 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
pork hocks
cut into 2 inch lengths |
* |
| ½ | pound |
stewing beef
|
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | medium |
onions
sliced |
|
| 3 | tablespoons |
peanut butter
|
|
| 2 | tablespoons |
mochiko
|
* |
| ½ | pound |
green beans
|
|
| 1 | medium |
eggplant
cut into eighths |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
pork hocks
cut into 2 inch lengths |
* |
| 226.8 | g |
stewing beef
|
|
| 7.5 | ml |
salt
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | medium |
onions
sliced |
|
| 45 | ml |
peanut butter
|
|
| 3E+1 | ml |
mochiko
|
* |
| 226.8 | g |
green beans
|
|
| 1 | medium |
eggplant
cut into eighths |
*
|
Directions
Place hocks or oxtail pieces in a large pot.
Add enough water to cover.
Bring to boil, lower heat and simmer for 1½ hours or until tender.
If using achute water, soak 1 tablespoon of achute seeds in water 30 minutes.
Squeeze seeds between your thumb and finger tips until the water turns red.
Strain and set red water aside.
OR Heat 2 tablespoons sauté achute seeds in oil until oil turns red, discard seeds.
Use oil sautéing rest of ingredients.
Heat oil in a skillet and sauté garlic and onions.
Add cooked meat and 2 cups of the broth.
(Save the rest of the broth for other uses.)
Add and achute water.
Simmer for 15 minutes.
Stir in peanut butter and toasted rice powder, bring back to simmer cook, stirring for 5 minutes Add green beans and eggplant. Cook 10 minutes or until vegetables tender, stirring occasionally. Correct the seasonings. Serve with hot rice and bagoong, plain or sautéed.
