Kare Kare

Classic Filipino peanut stew - but made with ultra-tender beef short ribs that melt into that rich, creamy, nutty sauce. Deep beefy flavor, bagoong on the side, and a mountain of rice. Peak Filipino comfort food.

Ingredients

• 3 lbs pork ribs

• Large Onion diced

• Whole Garlic minced

• 1 Tbsp Achhete (annatto) Powder

• 1 Tbsp Bagoong

• 1 Tbsp Patis

• 1/2 c ground roasted peanuts

• 1/2 c peanut butter

• 1 c packet Kare Kare mix

• 10 c broth or water

• Salt (S)

• Pepper (P)

• Chinese eggplant sliced

• Trim Sitaw or Green Beans

• Separate Bok Choy

Instructions

1. In a pressure cooker or heavy pot, add diced onion and garlic. Stir in 1 Tbsp each of achuete (annatto) powder, bagoong (shrimp paste), and patis. Add ½ cup finely ground roasted peanuts, ½ cup peanut butter, and one packet of Mama Sita’s Kare-Kare mix.

2. Pour in about 10 cups of broth or water. Stir well and bring to a boil so everything fully dissolves and the sauce starts to come together.

3. In a separate pan, season about 3 lbs of short ribs with salt and pepper. Sear on all sides until nicely browned and crusted. This adds depth and richness to the final sauce.

4. Add the seared short ribs to the pot. Seal the pressure cooker and cook on High for about 45 minutes, until the meat is super tender and practically falling off the bone.

5. While the ribs cook, prep the vegetables. Slice Chinese eggplant, trim sitaw (or green beans), and separate bok choy. Lightly oil and season with salt and pepper. Broil or pan-fry until tender with a little char for extra flavor.

6. To serve, heat a sizzling cast-iron pan. Spoon in some Kare-Kare gravy, layer in the short ribs and seared vegetables, and add a scoop of hot white rice.

7. Finish with more bagoong and generously ladle on extra Kare-Kare gravy.