Kare kare is one of those special dishes served in the Philippines usually prepared with ox tail, ox tripe, ox skin and or pork leg, these cuts are then slowly simmered in long hours in a sauce infused made out of meat stock flavoured and thickened by peanut butter, ground toasted rice and annatto seeds resulting in a very tender meat with a nutty flavour. This dish is then served with vegetables like bok choy, eggplant and long beans where it is blanched then served together as one dish. Comparing to most Filipino dish the flavour of Kare Kare tend to be bland hence it is served with a very salty fermented shrimp paste called bagoong.
I had posted the oxtail version of the recipe before so now we are making the pork leg version, honestly I don’t have a preference over the other as they both tasted amazing. For me not sure if non-Asians would like it because the texture is similar to the tender soft slimy Chinese dishes having said that you don’t know until you tried right? In fact my aunt usually cooks this dish when my step dad (who is not a European) visits her place and based on our conversations this is his favourite Filipino dish of course sans the bagoong.