The Story Behind Our Kare-Kare
Two days, one secret annatto toast, zero shortcuts.
By Leribi Suites
Two Days, One Pot
Kare-kare cannot be hurried. The oxtail simmers low and slow overnight until the broth turns silky and the meat gives up without a fight. The peanut sauce is ground fresh — never from a jar — and the annatto is toasted in-house for that deep brick-red color.
The Bagoong Matters
We serve our kare-kare with house-fermented bagoong, made in small batches. It is the salt-thread that pulls the whole dish together. Ask for extra; nobody will judge you.
“Kare-kare is a patience test. The sauce tells you when it is ready — it turns from brown to something warmer.”
— Chef Ricardo