Gluten-Free Kare-Kare (Filipino Peanut Stew)

Celiac.com 06/21/2025 - Kare-Kare is a beloved Filipino dish known for its rich peanut sauce, tender meat, and vibrant vegetables. Traditionally made with oxtail, tripe, or pork hock, and accompanied by eggplant, banana blossoms, and long beans, Kare-Kare is a fixture at many Filipino celebrations and Sunday lunches. Its deep nutty flavor and signature golden hue come from ground roasted peanuts or peanut butter, combined with annatto (achuete) seeds for color. The dish has its roots in Pampanga, often called the culinary capital of the Philippines, and is said to have been influenced by Indian curry dishes introduced during the Manila-Acapulco galleon trade, though Kare-Kare contains no curry spices.

For those with celiac disease or gluten sensitivity, traditional Kare-Kare can pose challenges—particularly in the broth bases, sauces, and thickeners that may contain wheat-based ingredients. This unique gluten-free version maintains the dish’s iconic depth and texture by using certified gluten-free peanut butter, homemade oxtail broth, and gluten-free flour as a thickener. It’s a hearty, flavorful dish that stays true to its heritage while being safe for gluten-free eaters.

Ingredients

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For the broth:

• 2 lbs oxtail, cut into pieces (or substitute with beef shank or pork hock)
• 10 cups water
• 1 onion, halved
• 2 cloves garlic, crushed
• Salt, to taste

For the peanut sauce:

• 2 tablespoons annatto seeds (or use annatto powder)
• ¼ cup hot water (to steep seeds)
• 2 tablespoons neutral oil (like sunflower or canola)
• 3 tablespoons gluten-free all-purpose flour (or cornstarch as alternative)
• ½ cup natural, unsweetened gluten-free peanut butter
• 1 ½ cups reserved oxtail broth
• Salt and freshly ground pepper, to taste

Vegetables:

• 1 small eggplant, sliced into thick rounds
• 1 cup banana blossoms (or hearts of palm), rinsed and sliced
• 1 bunch sitaw (long beans), cut into 3-inch pieces
• 1 small bunch bok choy or pechay, washed and trimmed

Optional for serving:

• Steamed white rice
• Gluten-free bagoong (fermented shrimp paste), or a gluten-free umami alternative like miso paste mixed with garlic

Instructions

1. Prepare the broth and meat:

Place the oxtail, water, onion, garlic, and a generous pinch of salt in a large stock pot. Bring to a boil, then reduce heat and simmer for 2.5 to 3 hours, or until the meat is tender and nearly falling off the bone. Skim off any scum or excess fat as it cooks. Once done, strain and reserve 1.5 cups of the broth. Set the meat aside.

2. Make the annatto oil:

While the meat is cooking, soak annatto seeds in ¼ cup hot water for 10–15 minutes. Strain and discard the seeds, reserving the deep orange liquid. (If using powder, dissolve directly into hot water.)

3. Create the peanut sauce:

In a saucepan over medium heat, combine the oil and annatto liquid. Whisk in gluten-free flour and cook for about 2 minutes to form a roux. Stir in the reserved broth slowly while whisking continuously to avoid lumps. Add the peanut butter and stir until the sauce is smooth and thick. Season with salt and pepper to taste. Simmer for 5 minutes to let the flavors meld.

4. Cook the vegetables:

Steam or blanch the eggplant, banana blossoms, long beans, and bok choy until just tender. Drain and set aside.

5. Assemble the dish:

In a large pot, combine the cooked oxtail and the peanut sauce. Simmer together for 5–10 minutes to coat the meat fully and warm it through. Gently fold in the cooked vegetables or arrange them on top before serving.

6. Serve:

Ladle the Kare-Kare into a large serving bowl and serve hot with steamed white rice and a side of gluten-free fermented shrimp paste or a suitable umami substitute.

Conclusion

This gluten-free version of Kare-Kare preserves everything people love about the traditional Filipino stew—its creamy peanut sauce, tender meat, and colorful vegetables—while being mindful of those who must avoid gluten. Whether you're celebrating a special occasion or simply craving a taste of home, this dish brings cultural comfort without compromise. With just a few careful ingredient choices, Kare-Kare can be a safe and satisfying meal for anyone managing celiac disease or gluten sensitivity.