Kare-Kare with Bagoong Salad
A different and fun take on the traditional Kare-Kare!
Ingredients
Ox Tail
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Ox tail 1 kg
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Water 2 l
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Ginger, thinly-sliced 10 g
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Onions, sliced 150 g
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Black Peppercorn 5 g
Tripe
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Tripe 500 g
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Water 1.5 l
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Bay Leaves 2 pc
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Black Peppercorn 5 g
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All-Purpose Flour, for dredging
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Oil, for deep-frying
Sauce
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Annatto Oil 125 ml
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White Onion, chopped 100 g
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Garlic cloves, minced 20 g
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Fish Sauce 125 ml
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Reserved Broth 1.5 l
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Toasted Rice Powder (optional) 100 g
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Ox Tail (pre-cooked)
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Fish Sauce, as needed
Bagoong
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Vinegar 20 ml
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Honey 50 ml
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Bagoong - regular 70 g
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Iodized Salt 3 g
Garnish
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Pechay, Tagalog 200 g
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Eggplant, grilled and peeled 2 pc
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String Beans, sliced into 2-inch segments 200 g
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Cherry Tomatoes, halved 100 g
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Ox Tail in Kare Kare Sauce
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Crispy Fried Tripe
Preparation
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Ox Tail
- Combine all things together in a stock pot. Bring the mixture onto a boil then turn it down to simmer to tenderize the meat.
- Braising - 2 to 3 hours.
- Pressure cooker - 40 minutes
- After the meat is done, strain from the stock. Let the meat cool down. Remove excess fat from the stock.
- Reserve the stock to make the sauce.
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Tripe
- Combine the tripe with the rest of the ingredients. Bring to a boil, then turn it down to simmer until tender. Cook until the tripe is tender.
- Braising - 3 to 4 hours.
- Pressure cooker - 1 hour.
- When the tripe is already tender, strain from the stock. Discard the stock.
- Place the tripe in the chiller to cool down. When cooled, cut 1/2 cm thick.
- Dredge the tripe with flour.
- Deep-fry the tripe until crispy. Set aside over paper towels under a heater.
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Sauce
- Heat oil in a braising pan.
- Add the onions and the garlic. Cook until fragrant.
- Add the fish sauce.
- Add the peanut butter. Stir and let it slowly incorporate with the rest of the ingredients.
- Pour in the broth. Whisk to combine peanut butter with the broth.
- Add the toasted rice powder to help thicken the sauce (if needed).
- Add the meat to the pot.
- Taste and adjust seasoning with fish sauce if needed.
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Bagoong
- Whisk in the vinegar and the honey together in a stainless bowl.
- Add the bagoong to the bowl. Whisk together.
- Season with Knorr Shrimp Powder, Knorr Lime Powder, and salt. Set aside until ready to use.
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Garnish
- Combine all the vegetables in a bowl.
- Toss with the bagoong dressing.
