Pork Kare Kare Recipe Mama Sita: Rich Peanut Stew with Tripe and Vegetables

This Filipino classic delivers a rich, peanut-based stew that’s both hearty and deeply satisfying. I’ve tested this version in home kitchens everywhere, ensuring it stays true to tradition while remaining approachable for weeknight cooking.

The dish combines tender pork and tripe with a velvety peanut sauce, balanced by crisp vegetables like eggplant and string beans. Mama Sita’s peanut butter simplifies the process without sacrificing authenticity, making it easier to achieve that signature smooth, nutty flavor.

What sets this apart is the layering of textures—creamy sauce, tender meat, and firm vegetables all in one bowl. It’s a dish that feels special enough for Sunday family dinners but practical enough for any night of the week.

Serve with steamed rice to soak up every last bit of the sauce. Here’s how to bring this Filipino favorite to your table.

Ingredients for Pork Kare Kare Recipe Mama Sita

Rich peanut stew with tender meat and crisp veggies—Filipino comfort in a bowl.

The pork hock and tripe are non-negotiable for authenticity—look for them at Filipino markets or ask your butcher to order ahead. Mama Sita’s peanut butter is the shortcut that keeps this traditional (the smooth variety blends in seamlessly). For the annatto, Asian grocery stores usually stock it dried or in oil. Don’t skip soaking it—gives the stew that signature golden hue.

No pork hock? Pork belly or shoulder works, but the texture won’t be quite as rich. Short on time? Use pre-cut tripe from the freezer section. String beans can be swapped for green beans (fresh or frozen). For a nut-free version, toasted sesame paste mimics the peanut flavor surprisingly well. The fish sauce adds umami— soy sauce at half the amount is an okay backup.

Leftovers taste even better the next day. Store in the fridge for up to 3 days or freeze for 1 month. Reheat gently to keep the sauce velvety. Pro tip: toast extra peanuts for garnish—adds crunch and looks restaurant-worthy.

Step-by-Step Instructions for Pork Kare Kare with Mama Sita Peanut Butter

This traditional Filipino stew comes together beautifully with proper timing and technique.

Step 1: Prepare the Meat and Aromatics Base

In a large pot, add the 1.5 lb Pork Hock and 1 lb Beef Tripe with the 4 cups Water. Bring to a boil over high heat, then reduce to a simmer for 1 hour until both meats become tender. Skim off any foam that rises to the surface during this process.

Add the 1 whole Onion, 6 cloves Garlic Cloves, and 1 whole Ginger Root to the pot. These aromatics will infuse the broth with deep, savory flavors that form the foundation of your stew. Continue simmering for another 30 minutes.

Step 2: Build the Signature Peanut Sauce

In a separate bowl, mix the 0.5 cup Mama Sita Peanut Butter with 1 cup of the hot broth from the pot until smooth. This creates a rich, velvety base for your sauce. Pour this mixture back into the pot, stirring constantly to prevent lumps from forming.

Add the 2 tbsp Annatto Seeds soaked in oil to give the stew its characteristic golden-orange color. The oil from the annatto will also add a subtle richness to the dish. Stir well to distribute the color and flavor evenly throughout the stew.

Step 3: Incorporate Vegetables and Season

Gently add the 1 whole Eggplant and 8 oz String Beans to the pot. These vegetables should cook for about 10-12 minutes until tender but still holding their shape. Be careful not to overcook them—they should retain some bite.

Season the stew with 2 tbsp Fish Sauce, 1 tsp Salt, and 0.5 tsp Ground Black Pepper. Taste and adjust seasoning as needed. The fish sauce adds the essential umami depth that defines authentic kare kare.

Step 4: Finish and Serve with Traditional Accompaniments

Once all ingredients are tender and the flavors have melded beautifully, remove the pot from heat. The stew should have thickened slightly from the peanut butter and vegetables. Let it rest for 5 minutes to allow the flavors to develop further.

Serve hot over steamed 2 cups Long Grain Rice, with the 0.5 cup Ground Roasted Peanuts sprinkled on top for added texture and nutty flavor. Each bowl should have a generous portion of both meats and vegetables, all coated in that rich, peanutty sauce.

Essential Equipment for This Dish

Large Heavy Pot

A 5-7 quart Dutch oven or heavy stockpot is essential for even heat distribution and preventing scorching. I use my Le Creuset for this—the thick enamel coating handles the long simmering beautifully. Look for one with a tight-fitting lid. 🔥

Sharp Chef’s Knife

You’ll need a reliable 8-inch chef’s knife for breaking down the pork hock and tripe. I keep mine razor-sharp with a honing steel before each use. A good knife makes prep faster and safer—no slipping when cutting through tough meats.

Cutting Board

Use a large plastic cutting board (at least 12×18 inches) for the meat prep. Wood can absorb odors from raw meat, so I reserve plastic for proteins. The size gives you room to work without crowding—critical when handling large cuts.

Wooden Spoon

A sturdy wooden spoon won’t scratch your pot while stirring the peanut sauce. I prefer the flat-edged kind for scraping the bottom. It’s also perfect for skimming foam off the broth during the initial meat cooking phase.

Fine Mesh Strainer

For soaking the annatto seeds, a fine mesh strainer helps separate the seeds from the oil cleanly. I also use it to rinse the tripe beforehand. It’s one of those tools I reach for more often than I expected when I first bought it.

Meat Thermometer

While not strictly traditional, I always use my instant-read thermometer to confirm the pork reaches 160°F. It takes the guesswork out of doneness, especially with less familiar cuts like hock and tripe. 💡

Frequently Asked Questions