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Pork Kare - kare Recipe

Pork Kare - kare

Kare - kare is a Filipino dish.  It is usually made with pork or beef meat stewed in peanut sauce.  It is always accompanied with bagoong alamang as a dipping sauce.


Kare - kare

  • 1 kilo Pork Leg chopped
  • Olive Oil
  • Salt and Pepper
  • 4 Tablespoons Olive Oil
  • 8 cloves Garlic minced
  • 1 bulb Onion chopped
  • 3 cups Water
  • 2 pieces Pork Bouillon Cubes
  • 1/2 teaspoon Ground Black pepper
  • 1 cup Unsweetened Peanut Butter
  • 3 Tablespoons Glutinous Rice Flour
  • 1/2 cup Water
  • 1 Tablespoon Achuete Seed
  • 1/2 cup Hot Water

Vegetable Stock

  • 3 cup Water
  • 1 Tablespoon Salt
  • 12 pieces Yard Long Beans or Sitaw cut into 3 inche slong
  • 2 pieces Eggplants sliced
  • 2 pieces Banana Heart or Puso ng Saging cut into chunks
  • 15 pieces Bok Choy or Pechay

Bagoong Alamang

  • 2 cups Raw Bagoong Alamang washed once and drain
  • 6 cloves Garlic minced
  • 1 bulb Onion chopped
  • 4 pieces Ripe Tomatoes chopped
  • 1/4 teaspoon Ground Black Pepper
  • 1 piece Chili
  • 1/2 - 1 cup White Vinegar
  • 5 Tablespoons Sugar


  • Thoroughly clean the pork.  Pat dry and drizzle with olive oil.  Season the pork with salt and pepper. 
  • Bake for 40 minutes in a preheated oven at 240 degrees Celsius.  Remove the meat and scrape of charred parts then wash thoroughly.  Reserved the pork fat and juice for the stew.
  • Saute garlic and onion in olive oil.
  • Add the pork, pork fat and juice, water, bouillon cubes and black pepper.  boil and simmer until the pork is tender.
  • Add the peanut butter and stir until well incorporated.  Add the vegetable stock.
  • Premix the glutinous rice flour and water.  Add into the main dish and stir until the broth becomes thick.
  • Premix the achuete seed and hot water.  Let it steep for 30 minutes.  Strain and add the liquid into the sauce.  Simmer for another 5 minutes.
  • Boil together the water and salt.  Add the yard long beans and simmer until cook.  Remove the yard long beans and place in a cold water and drain.  Set aside.  Do the same for the eggplants, banana heart and bok choy.  Reserve 1 cup of the vegetable stock.
  • To prepare the bagoong alamang, saute the garlic, onion and tomatoes in olive oil.  Season with ground black pepper.
  • Add chili, white vinegar and sugar.  Cover and do not stir.  let the water of the vinegar evaporate before stirring.  I suggest to start with a half cup of vinegar before adding a quarter cup of it.  Taste if it's to your liking.
  • Combine the pork, vegetables and sauce.  Serve with bagoong alamang.