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

Recipe by LikeItLoveIt
READY IN: 2hrs 15mins


  • 2 12
    lbs pork hocks or 2 1/2 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
  • 1
    medium eggplant, cut into 8 pieces


  • Place hocks or oxtail pieces in a large pot.
  • Add enough water to cover.
  • Bring to boil, lower heat and simmer for 1-1/2 hours or until tender.
  • If using achute water, soak 1 tablespoon of achute seeds in water for 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 oil, saute achute seeds in oil until oil turns red, discard seeds.
  • Use oil for sauteing rest of ingredients.
  • Heat oil in a skillet and saute garlic and onions.
  • Add cooked meat and 2 cups of the broth.
  • (Save the rest of the broth for other uses.) Add salt 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 are tender, stirring occasionally.
  • Correct the seasonings.
  • Serve with hot rice and bagoong, plain or sauteed.