This home-cooked kare-kare will surely make your Sunday table special. We suggest cooking it in big batches and storing the rest in the freezer. So, whenever the craving creeps in, you’ll just reheat and serve. The meat even gets tender while the sauce becomes more flavorful over time. It may require some patience and effort but trust us, it’s going to be all worth it.
Recipe by Chef Brando Santos
Photographed by Mike Cuevas