Pork Kare Kare Recipe Filipino Style: Peanut-Stewed Tripe and Vegetables

This traditional Filipino dish brings rich, peanut-based flavors to your table with a technique I perfected over years of testing.

Tender pork, tripe and vegetables simmer in a thick, savory peanut sauce that’s both hearty and deeply satisfying. The slow cooking process ensures every bite absorbs the complex layers of flavor.

What emerges is a dish with a velvety sauce, fork-tender meat and a balance of textures that makes it unforgettable. It’s a celebration of Filipino comfort food at its finest.

Serve with steamed rice and bagoong for the authentic experience. Here’s how to make it right.

Ingredients for Pork Kare Kare Recipe Filipino Style

Rich peanut sauce, tender meats, and hearty vegetables make this dish unforgettable.

The meat cuts are key here. Pork hock and beef tripe give that authentic texture—look for them at Filipino markets or ask your butcher in advance. Tripe needs a good pre-boil to remove impurities (30 minutes in salted water does it). For the peanuts, freshly ground at a natural foods store beats jarred every time. Annato seeds for that signature golden color are in the Latin or Asian aisle.

No tripe? Oxtail or beef shank work well but need longer cooking. For a shortcut, pre-cooked pork belly saves hours. Peanut butter too sweet? Balance it with extra fish sauce. The annato can be swapped for safflower or turmeric (just a pinch). If you’re missing eggplant, zucchini or daikon radish hold up well in the sauce.

This tastes even better the next day. Store in the fridge for up to 4 days or freeze for 3 months. The sauce thickens as it cools—just thin with broth when reheating. Always serve with steamed rice and bagoong on the side.

Step-by-Step Instructions for Pork Kare Kare

This is the traditional method. Rich, nutty, and deeply satisfying every time.

Step 1: Sear the Meat and Infuse the Oil

Heat the 0.25 cup Cooking Oil in a large pot over medium-high heat. Add the 2 tsp Annato Seeds and cook for 1-2 minutes until the oil turns a vibrant red-orange. Remove the seeds with a slotted spoon—this colored oil will give your dish that classic kare kare hue.

Pat the 1.5 lb Pork Hock and 1 lb Beef Tripe dry, then sear in the same pot until browned on all sides. This builds a flavorful fond that deepens the sauce. Don’t rush; you want a good crust on each piece before moving on.

Step 2: Simmer the Meat Until Tender

Pour in the 4 cups Beef Broth, ensuring the meat is fully submerged. Add the 1 whole Onion, 6 cloves Garlic Cloves, and 1 whole Ginger Root. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours until the pork hock and tripe are fork-tender.

Check occasionally and skim off any foam that rises to the surface. The meat should easily pull apart with a fork when done. If the liquid reduces too much, add a splash of water to keep everything submerged.

Step 3: Prepare and Add the Vegetables

Once the meat is tender, add the 1 whole Eggplant, 0.5 lb String Beans, and 2 whole Bok Choy. Simmer for 8-10 minutes until the vegetables are tender-crisp. The eggplant should be soft but still hold its shape, and the string beans should retain a slight bite.

Avoid overcooking the vegetables—they should still have some texture. If your eggplant absorbs too much liquid, you can add a bit more beef broth to maintain the right consistency.

Step 4: Thicken and Finish the Sauce

In a small bowl, mix the 0.5 cup Peanut Butter, 0.5 cup Ground Peanuts, and 2 tbsp Cornstarch with a little of the hot broth to create a smooth paste. Stir this into the pot and simmer for 5 minutes until the sauce thickens to a creamy consistency.

Add the 2 tbsp Fish Sauce and adjust the seasoning to taste. The sauce should coat the back of a spoon but still be pourable. If it’s too thick, thin it with a bit more broth. Let everything simmer together for another 5 minutes to meld the flavors.

Storing and Reheating This Recipe

Refrigerator Storage

Let your kare kare cool for no more than 2 hours before transferring to airtight containers. I use glass containers from New Seasons Market. Store at 40°F or below for up to 4 days. The flavors deepen overnight as the sauce absorbs into the meat. ❄️

Freezer Storage

This dish freezes beautifully for up to 3 months without losing quality. I recommend portioning into meal-sized containers before freezing. Leave 1 inch of headspace for expansion and use freezer-safe bags for space efficiency.

Stovetop Reheating

My preferred method is gentle reheating on the stove. Transfer to a pot, add ¼ cup beef broth to thin the sauce, and warm over medium-low heat for 10-15 minutes. Stir occasionally to prevent sticking. 🔥

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 1-minute intervals until reaching 165°F. The sauce may separate slightly – just stir it back together.

Sauce Consistency Tip

The peanut sauce thickens significantly when chilled. If it seems too thick after reheating, thin with additional beef broth or water. I often add a splash of broth and let it simmer for 5 minutes to restore the perfect creamy texture.

Frequently Asked Questions