Kare-Kare

Method

1. 1

   Simmer oxtail until fork-tender, 2–2.5 hours; keep the broth.

2. 2

   Whisk peanut butter and toasted rice flour into 3 cups of the broth until velvety.

3. 3

   Return the meat; add eggplant and beans and simmer 10 minutes; bok choy for the last 2.

4. 4

   Serve with rice and the bagoong on the side — season at the table, not in the pot.

   💡 The sauce should taste almost bland alone. That's correct. Trust the bagoong.