Crispy Kare-Kare

Kare Kare

Kare-Kare is another popular Pinoy stew dish made from thick savory peanut sauce. It looks complicated to prepare but no, this is actually an easy dish. On this recipe, I will be using crispy bacon strips as the main ingredient. 




1. Prepare the meat.
Fry the pork belly strips until it’s crispy and golden brown.
Drain the excess oil and set aside.

2. Prepare the vegetables by blanching them.
How to blanch?
Put 1 cup of water on a pan. Once it starts to boil, add in the vegetables one by one. Starting with the pechay. Let it cook for 2-3 minutes. Remove the pechay from the pan and do the same thing on sitaw and eggplant.

To preserve the vegetable's bright color and to prevent it from looking overcooked, right after you remove them from pan, put them in an ice cold bath. Let it sit for 2 minutes then drain the excess water.

3. Prepare the sauce
There are two versions of Kare-Kare. Traditional Kare Kare is cooked with a pure giniling na mani. This will result to a bland sauce. Modern Kare Kare uses peanut butter. This will result to a sweeter and creamier sauce.

On this recipe, I’ll be using peanut butter.

On a large bowl, put 2-3 cups of water and add in the peanut butter. Mix it well until the peanut butter is the sauce is thin.

On a small bowl with 1/2 cup of water, dilute the giniling na bigas. This will be your sauce thickener.

Now let’s start to cook it.

On a large pan (preferrably non-stick pan) , heat the diluted peanut butter and continuously stir it. Once it started ti bubble, slowly add the diluted giniling the bigas. Continue stirring until you achieved your desired consistency.

Add in a dash of atsuete powder

That’s it! Do the plating. 🙂 This is best served with Bagoong Alamang.



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Let me know if you have tried this recipe and how was the result. Feel free to comment below. Happy eating!

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