Barrio Fiesta-Style Kare-Kare

This version uses minimally processed ingredients and wholesome fats for a richer, more natural flavor profile.

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Ingredients

  • 1 lb organic beef short ribs (or chicken thighs)
  • 2 tbsp avocado oil
  • 3/4 cup organic peanut butter (no added sugar)
  • 3 cups beef bone broth or filtered water
  • 1 can full-fat coconut milk (no additives)
  • 2 cups diced eggplant
  • 1 cup string beans, trimmed
  • 2 cups baby bok choy, halved
  • 1 tbsp honey (optional)
  • 2 cloves garlic, minced
  • 1 tbsp annatto (achiote) powder (or 1 tsp ground turmeric for color)
  • Salt to taste
  • 1-2 tbsp bagoong (fermented shrimp paste), for serving (optional but traditional)

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Heat avocado oil in a large pot over medium heat. Brown beef short ribs in batches, then set aside.
  2. In the same pot, sauté garlic until fragrant. Return beef to the pot, add broth, and bring to a gentle simmer. Cover and simmer 2 to 2 1/2 hours until fork-tender (if using chicken thighs, simmer 35-40 minutes until they reach 165°F).
  3. Stir in peanut butter, annatto, coconut milk, and honey if using. Simmer uncovered a few minutes until the sauce is smooth and velvety.
  4. Add eggplant and string beans; simmer 10 minutes. Add bok choy in the last 3 minutes. Season with salt and serve with bagoong on the side.

FAQ

Is this Barrio Fiesta-Style Kare-Kare gluten-free?

Yes, as long as coconut milk and peanut butter are certified gluten-free.

Can I use a different protein?

Yes, substitute with grilled chicken or tofu for a lighter version.

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