Kare-Kare [0000045]

Ingredients:

2 lbs oxtail, tripe, and/or pork hocks, cut into serving pieces
1 cup gluten-free peanut butter
1/2 cup ground roasted rice (gluten-free)
1 large eggplant, sliced
1 bunch banana hearts (puso ng saging), sliced
1 bundle string beans (sitaw), cut into 2-inch lengths
1 medium-sized onion, peeled and sliced
4 cloves garlic, minced
4 tablespoons gluten-free cooking oil
6 cups gluten-free beef or pork broth
Salt and pepper, to taste
Shrimp paste (bagoong), for serving

Steps:

In a large pot, heat gluten-free cooking oil over medium heat.
Sauté onions until translucent, then add minced garlic and cook until aromatic.
Add oxtail, tripe, and/or pork hocks. Brown the meat on all sides.
Pour in the gluten-free beef or pork broth and bring to a boil. Simmer until the meat is tender.
Stir in the gluten-free peanut butter and ground roasted rice. Mix well to create a smooth sauce.
Add sliced eggplant, banana hearts, and string beans. Simmer until the vegetables are cooked.
Season with salt and pepper to taste.
Serve the gluten-free Filipino Kare-Kare hot with a side of shrimp paste.

Enjoy this gluten-free version of Filipino Kare-Kare, a savory and creamy peanut stew!