Kare kare is a popular Filipino stew made with ox tripe, vegetables, and a rich, flavorful peanut sauce. Traditionally, kare kare is cooked on the stovetop or over an open flame, but cooking it in a slow cooker is a great way to simplify the process and achieve tender, fall-apart meat. In this article, we’ll show you how to cook kare kare in a slow cooker, including the ingredients, equipment, and step-by-step instructions you’ll need to make this delicious dish.
What is Kare Kare?
Kare kare is a classic Filipino stew that originated in the province of Pampanga. The dish is made with ox tripe, which is slow-cooked in a flavorful broth with a variety of vegetables, including eggplant, bok choy, and long beans. The sauce is thickened with ground rice and peanut butter, giving it a rich, creamy texture. Kare kare is often served with steamed rice and a side of bagoong, a fermented fish paste that adds a salty, umami flavor to the dish.
The Benefits of Cooking Kare Kare in a Slow Cooker
Cooking kare kare in a slow cooker offers several benefits over traditional stovetop or open-flame cooking methods. Here are a few advantages of using a slow cooker:
- Tender meat: Slow cookers are designed to cook meat low and slow, which makes it tender and fall-apart. This is especially important for ox tripe, which can be tough and chewy if not cooked properly.
- Easy to prepare: Simply add all the ingredients to the slow cooker and let it do the work for you. This is a great option for busy people who don’t have a lot of time to spend in the kitchen.
- Flavorful sauce: The slow cooker allows the flavors to meld together and intensify, resulting in a rich, flavorful sauce that’s perfect for serving over rice.
Ingredients and Equipment Needed
Here are the ingredients and equipment you’ll need to make kare kare in a slow cooker:
- 1 pound ox tripe, cut into bite-sized pieces
- 2 medium eggplants, sliced
- 1 bunch bok choy, chopped
- 1 cup long beans, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 cup peanut butter
- 1/2 cup ground rice
- 2 cups beef broth
- 1 tablespoon fish sauce
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons bagoong (optional)
- Slow cooker (at least 6 quarts in size)
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
Preparing the Ingredients
Before cooking the kare kare, you’ll need to prepare the ingredients. Here’s how:
- Cut the ox tripe into bite-sized pieces and rinse them under cold water. Drain well and set aside.
- Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides with salt to draw out excess moisture. Let sit for 10-15 minutes, then rinse and pat dry with paper towels.
- Chop the bok choy and long beans into bite-sized pieces. Rinse under cold water and drain well.
- Mince the garlic and chop the onion. Set aside.
Cooking the Kare Kare
Now that the ingredients are prepared, it’s time to cook the kare kare. Here’s how:
- Heat the oil in a pan over medium heat. Add the garlic and onion and sauté until fragrant.
- Add the ox tripe to the pan and cook until browned on all sides. Remove from heat and set aside.
- In the slow cooker, combine the beef broth, peanut butter, ground rice, fish sauce, salt, and pepper. Stir until smooth.
- Add the eggplant, bok choy, and long beans to the slow cooker. Stir to combine.
- Add the browned ox tripe to the slow cooker and stir to combine.
- Cover the slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
- About 30 minutes before serving, stir in the bagoong (if using).
- Serve the kare kare hot over steamed rice.
Tips and Variations
Here are a few tips and variations to keep in mind when cooking kare kare in a slow cooker:
- Use a slow cooker with a large capacity (at least 6 quarts) to ensure that all the ingredients fit comfortably.
- If using bagoong, start with a small amount (1 tablespoon) and adjust to taste. Bagoong can be quite salty, so it’s better to err on the side of caution.
- To add more flavor to the kare kare, you can add other ingredients such as lemongrass, galangal, or Thai chili peppers.
- If you prefer a thicker sauce, you can add more ground rice or peanut butter.
- Experiment with different types of protein such as pork or chicken if you prefer.
Serving Suggestions
Kare kare is typically served with steamed rice and a side of bagoong. Here are a few other serving suggestions to consider:
- Serve with steamed vegetables such as broccoli or green beans.
- Add a sprinkle of toasted peanuts or chopped fresh herbs such as cilantro or scallions.
- Serve with a side of grilled meat or seafood such as pork chops or shrimp.
- Experiment with different types of rice such as jasmine or sticky rice.
Nutrition Information
Here is the nutrition information for kare kare cooked in a slow cooker:
| Nutrient | Amount |
|---|---|
| Calories | 420 per serving |
| Protein | 35g per serving |
| Fat | 25g per serving |
| Sodium | 450mg per serving |
| Carbohydrates | 20g per serving |
Note: Nutrition information is an estimate and may vary depending on specific ingredients and portion sizes.
Conclusion
Cooking kare kare in a slow cooker is a great way to simplify the process and achieve tender, fall-apart meat. With the right ingredients and equipment, you can make this delicious Filipino dish with ease. Whether you’re a fan of traditional kare kare or looking to try something new, this recipe is sure to please. So go ahead, give it a try, and enjoy the rich, flavorful sauce and tender meat that kare kare has to offer.
What is Kare Kare and where did it originate?
Kare Kare is a traditional Filipino stew made from ox tripe, vegetables, and ground rice. It is a popular dish in the Philippines and is often served on special occasions. The dish is believed to have originated from the Pampanga region, where it is still widely enjoyed today.
The name “Kare Kare” is derived from the Pampanga word “kari,” which means “peanut sauce.” The dish is indeed characterized by its rich and creamy peanut sauce, which is made from ground peanuts, rice flour, and spices. The sauce is what sets Kare Kare apart from other Filipino stews and gives it its unique flavor and texture.
What are the benefits of cooking Kare Kare in a slow cooker?
Cooking Kare Kare in a slow cooker has several benefits. For one, it allows for tender and fall-apart meat, which is especially important when using tougher cuts like ox tripe. The slow cooker’s low heat and long cooking time break down the connective tissues in the meat, making it tender and easy to chew.
Another benefit of cooking Kare Kare in a slow cooker is that it saves time and effort. Simply add all the ingredients to the slow cooker and let it do the work for you. This is especially convenient for busy people who want to enjoy a delicious and home-cooked meal without spending hours in the kitchen.
What are the essential ingredients in Kare Kare?
The essential ingredients in Kare Kare include ox tripe, vegetables like eggplant and bok choy, ground rice, and peanut sauce. The peanut sauce is made from ground peanuts, rice flour, and spices, and is what gives the dish its unique flavor and texture. Other ingredients like garlic, onions, and fish sauce are also commonly used to add flavor to the dish.
It’s worth noting that some variations of Kare Kare may include other ingredients like pork or chicken, but ox tripe is the traditional and most common protein used in the dish. The vegetables used may also vary depending on the region and personal preference.
How do I prepare the ox tripe for cooking?
Preparing the ox tripe for cooking involves cleaning and boiling it to remove any impurities and excess fat. Start by rinsing the tripe under cold running water, then soak it in a mixture of water and vinegar for at least 30 minutes. After soaking, boil the tripe in a large pot of water until it is tender and easily pierced with a fork.
Once the tripe is cooked, cut it into bite-sized pieces and set it aside. You can then add it to the slow cooker along with the other ingredients and cook on low for several hours. It’s also a good idea to skim off any excess fat that rises to the surface of the stew during cooking.
Can I use other types of protein in Kare Kare?
While ox tripe is the traditional protein used in Kare Kare, you can also use other types of protein like pork or chicken. However, keep in mind that the flavor and texture of the dish may be slightly different. Pork or chicken can be used as a substitute for ox tripe, but you may need to adjust the cooking time and liquid levels accordingly.
If using pork or chicken, you can brown the meat in a pan before adding it to the slow cooker to add extra flavor. You can also use a combination of proteins like pork and chicken for added variety. However, ox tripe remains the most traditional and authentic choice for Kare Kare.
How do I serve Kare Kare?
Kare Kare is typically served with steamed rice, which helps to soak up the rich and creamy peanut sauce. You can also serve it with a side of steamed vegetables or a simple green salad. Some people also like to add a squeeze of fresh calamansi juice or a sprinkle of fish sauce to add extra flavor to the dish.
When serving Kare Kare, it’s also common to garnish it with chopped peanuts, scallions, or bok choy to add a pop of color and freshness. You can also serve it in a large bowl or individual servings, depending on your preference.
Can I make Kare Kare ahead of time?
Yes, you can make Kare Kare ahead of time and refrigerate or freeze it for later use. In fact, the flavors of the dish often meld together and improve after a day or two, making it a great make-ahead option. Simply cook the Kare Kare in the slow cooker, then let it cool and refrigerate or freeze it until you’re ready to serve.
When reheating Kare Kare, simply add it to the slow cooker or a pot on the stovetop and heat it over low heat until warmed through. You can also add a splash of water or broth if the sauce has thickened too much during refrigeration or freezing.