Kare-Kare (Oxtail Peanut Stew)
Oxtail braised in a thick peanut-annatto sauce with eggplant, banana blossom, and bok choy, eaten with shrimp paste.
Why It Works
Oxtail's collagen dissolves into gelatin during long braising, naturally thickening the peanut sauce; the salty, funky shrimp paste on the side provides the salt and umami the mild stew needs.
Key Ingredients
Similar Recipes (Filipino Braise)
More Filipino Recipes
Chicken and pork braised in vinegar, soy sauce, garlic, bay leaves, and black peppercorns — the Philippines' national dish.
A tangy, savory pork soup soured with tamarind (or green mango), loaded with vegetables like kangkong and radish.
Chopped grilled pig face and ears sizzling on a hot plate with calamansi, chili, onions, and a raw egg stirred in — bold and crunchy.
Twice-cooked pork belly — simmered until tender then deep-fried until the skin shatters like glass.
Stir-fried egg noodles with chicken, shrimp, vegetables, and soy-oyster sauce with a squeeze of calamansi.
Thin, crispy spring rolls filled with ground pork, carrots, and water chestnuts, served with sweet chili sauce.