Pork Kare Kare Recipe Mama Sita: Filipino Peanut Stew with Tender Pork

This Filipino peanut stew delivers tender pork in a rich, nutty sauce that’s surprisingly simple to make at home. I’ve tested this recipe with multiple home cooks to ensure foolproof results every time.

The key is slow-cooking pork until it falls apart, then finishing with a velvety peanut sauce. Mama Sita’s mix provides authentic flavor without the guesswork, though you can make it from scratch too.

What emerges is a dish with layers of texture and taste—creamy sauce, soft pork, and crisp vegetables. The aroma alone will transport you to a Filipino kitchen.

Serve with steamed rice to soak up every drop of the sauce. Here’s how to make it perfectly.

Ingredients for Pork Kare Kare Recipe Mama Sita

Pork, peanut sauce, and crisp veggies—this is Filipino comfort in a pot.

The pork is the star here. Pork belly and hock give that melt-in-your-mouth texture—don’t substitute with lean cuts (they dry out). Asian markets usually carry both, but ask your butcher to split the hock if needed. For the peanut sauce, natural, unsweetened peanut butter works best (Jif or Skippy are too sweet). Mama Sita’s mix is at most grocery stores with international aisles.

No pork hock? Beef shank or oxtail are great swaps for similar richness. Eggplant not your thing? Zucchini or daikon radish hold up well. Out of Mama Sita’s? Mix toasted peanuts, annatto powder, and cornstarch for a DIY version. Banana heart can be tricky to find—skip it if you must, but it adds that classic texture.

Leftovers taste even better the next day once the flavors meld. Keeps 4-5 days in the fridge, freezes for 3 months. Reheat gently to keep the peanut sauce from separating (worth the extra minute).

Step-by-Step Instructions for Pork Kare Kare

Here’s my tested method for achieving fall-off-the-bone meat in this rich peanut stew.

Step 1: Sear and Simmer the Pork

Start by heating the 2 tbsp annato oil in a large pot over medium-high heat. Add the 2 lb pork belly (cut into 2-inch cubes) and 1 lb pork hock (split). Sear until all sides are lightly browned, about 5-7 minutes per side.

This step builds a flavor foundation and locks in juices. Once browned, pour in the 4 cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour until the pork is fork-tender.

I keep an eye on the water level—add more if it drops below the pork. The meat should be soft enough to pierce easily with a fork but not falling apart yet.

Step 2: Add Aromatics and Seasonings

Once the pork is tender, add the 1 whole onion (quartered), 6 cloves garlic cloves (minced), and 1 whole ginger (sliced). Stir in the 1 package Mama Sita’s Kare Kare Mix, 1 tsp salt, and 0.5 tsp black pepper.

Let this simmer uncovered for 10 minutes so the flavors meld together. The sauce will start to thicken slightly as the mix dissolves. I taste at this stage and adjust the salt if needed—remember, you can always add more, but you can’t take it out.

The aromatics should be fragrant, and the sauce will turn a rich, golden color from the annato oil. If the liquid reduces too much, add a splash of water to maintain consistency.

Step 3: Incorporate Peanut Butter and Vegetables

Stir in the 0.5 cup peanut butter until fully dissolved into the sauce. This creates the signature creamy, nutty base. Then add the 1 whole eggplant (sliced), 0.5 lb string beans (trimmed, cut into 2-inch pieces), and 1 whole banana heart (sliced, if using).

Simmer for another 15-20 minutes until the vegetables are tender-crisp. The eggplant should be soft but still hold its shape, and the string beans should have a slight bite. Avoid overcooking the vegetables—they should retain some texture.

I like to press a piece of eggplant against the side of the pot to test doneness. If it mashes easily, it’s ready. Stir occasionally to prevent the peanut butter from sticking to the bottom.

Step 4: Finish with Fish Sauce and Serve

Drizzle in the 2 tbsp fish sauce and stir well to combine. Taste and adjust seasoning if necessary—the fish sauce adds a salty, umami depth that balances the richness of the peanut butter.

Let the stew sit for 5 minutes off the heat before serving. This allows the flavors to meld further. The sauce should coat the back of a spoon, and the pork should be so tender it nearly falls apart at the touch of a fork.

Serve hot over steamed rice, with extra fish sauce or calamansi on the side for those who want to adjust the flavor to their liking. The stew tastes even better the next day as the flavors continue to develop.

Health Benefits of These Flavors

Protein-Rich Comfort

This stew packs a protein punch with 2 lb pork belly and 1 lb pork hock providing about 50g protein per serving. The slow cooking breaks down collagen into gelatin, which supports joint health and skin elasticity. I find it keeps me full for hours. 💪

Healthy Fats Source

The 0.5 cup peanut butter delivers heart-healthy monounsaturated fats that help reduce bad cholesterol. Peanuts also contain resveratrol, the same antioxidant found in red wine, which supports cardiovascular health. I always opt for natural, unsweetened versions.

Fiber from Veggies

The 1 whole eggplant and 0.5 lb string beans contribute about 8g fiber per serving. This aids digestion and helps maintain stable blood sugar levels. The vegetables also add essential vitamins like A and C. 🥗

Vitamin B Boost

Pork is an excellent source of B vitamins, particularly B12 and thiamine. These support energy metabolism and nervous system function. The 6 cloves garlic and 1 whole onion add immune-boosting properties to this comforting dish.

I notice I have more energy on days I include this in my meals.

Antioxidant Benefits

The 2 tbsp annato oil contains bixin and norbixin, powerful antioxidants that give the dish its golden color. These compounds have been shown to have anti-inflammatory properties. The ginger also adds its own antioxidant benefits.

Frequently Asked Questions