Kare kare Balat ng Baka o Maskara

By: DJ Arnel


  • 1 kilo Balat o Maskara ng Baka
  • 1/4 Giniling na Mani or peanut butter
  • 1 onion, peeled and sliced thinly
  • 1-3 eggplant, end trimmed and cut into 1-inch thick wedges
  • 1 Puso ng Saging
  • 4 to 5 garlic, peeled and pounded
  • P5 atsuete
  • P10-20 Pechay
  • P10-20 sitaw
  • 5-10 cups water
  • 1-1/2 teaspoon salt
  • 1-2 teaspoon cooking oil


  1. Clean the Beef Skin or Mazkara. Cut it by pieces.1x1 inch is ideal.
  2. Put in a pressure cooker with water above the beef. Water will be use as soup for Kare kare so more water is preferrable. Put the salt to taste.
  3. Let it stay in the pressure cooker for 1 hour with minimum heat. Test the beef skin by pinching it by fork or eat 1 piece.
  4. While waiting for the beef to tenderize, boil 1/4 cup of water for the atsuete. Cut all ingredients.: Puso ng Saging, Eggplant, Sitaw, Pechay.
  5. Remove the Beef Skin by using strainer and leave it for a while.
  6. Saute the garlic and onion. When light brown, add the beef skin. Saute for 3-5 minutes to absorb the taste to beef skin.
  7. Put the water in the pressure cooker to the caserole to become kare kare soup.
  8. Add the Atsuete leaving the seeds, Use strainer.
  9. Put Sitaw and puso ng saging. Let it boil to soften the vegetables.
  10. Once boiled, add the grind peanut or peanut butter. The difference between the 2 is the "sweetness". Peanut butter makes the Kare kare sweet. But a real kare kare taste bland or nuttty peanut.
  11. Mix the grind peanut and boil for 3 minutes, Once mixed, add the eggplant and pechay. Followed by vetsin or monosodium glutamate.
  12. Serve hot and prepare a Bagoong Alamang with Chili as condiments.