Brisket Meets Peanut Sauce: Be More Pacific’s Texas-Style Kare Kare
“It’s the difference between this being good and great.”
That’s Guy Fieri breaking down what makes the Kare Kare at Be More Pacific in Houston so memorable. And the secret? A funky little condiment called bagoong alamang that brings the umami punch this Filipino classic demands.
From Food Truck to Houston Staple
Be More Pacific started as a dream between two college roommates who launched a traditional Filipino food truck in Austin. Success led to a brick and mortar location in Austin, then expansion to Houston. When the pandemic hit, they had to close the Austin spot—but Houston kept going strong. Now this joint, located about 10 minutes from downtown in Houston’s historic area, is serving up what Guy called “an Asian soul food” experience.
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The short-ran Filipino barbecue visible in the window sets the tone immediately. As one local put it, it “reminds me of my mom and aunt’s cooking”—that home-cooked feel combined with something exotic. Much like how Circles Back for MAGICAL Shaken Beef in showcases fusion done right, Be More Pacific demonstrates how Filipino cuisine beautifully melds Indian, Japanese, Chinese, and Malaysian influences.
The Texas Twist on a Filipino Classic
Traditional Kare Kare calls for oxtail. But this is Texas, and the chef had a revelation: why not brisket? The fat from the brisket gets trimmed and set aside to become part of the sauce later—nothing goes to waste.
The brisket preparation is “about as old Texas style as it comes.” Salt, pepper, add some water, cover with foil, and cook at 300 degrees for about four hours. Once tender, they cube it up for the dish.
Building That Legendary Peanut Sauce
The sauce starts simple: oil, onions, garlic, water, peanut butter, sugar, and salt. But here’s where it gets interesting. While that’s cooking, they fire up another pan with brisket drippings and annatto seeds—those vibrant red seeds that steep in the oil for about five minutes until they bloom. The strained annatto oil gets added to the sauce, giving it that signature color.
The sauce reduces for 30 to 45 minutes, thickening as it goes. Similar to how Homemade Herbed Spaetzle | Big Bite shows patience in technique, this Kare Kare demands time to develop its flavors.
The Bagoong Alamang: A Flavor Bomb
The condiment that takes this dish from good to great is the bagoong alamang. It’s made with oil, red onions, garlic, tomatoes, tiny salted shrimp, and brown sugar, all cooked down into what the chef calls “a funky flavor bomb.” Guy agreed—it delivers the umami that balances the sweet and salty elements of the dish.
The Final Plate
The Kare Kare comes together beautifully: that rich peanut sauce ladled over long green beans, eggplants, baby bok choy, and big chunks of tender brisket. Crushed peanuts go on top, followed by a generous portion of bagoong alamang.
Guy’s verdict? “The brisket is dynamite. The peanut sauce carries it.” He noted how the brisket makes the Kare Kare more flavorful than traditional preparations, praising the crunchy nuts and super fresh ingredients.
Tips from the Kitchen
Save that fat: Trim your brisket fat and reserve it—it becomes part of the sauce, adding richness and depth.
Bloom your annatto: Steep those seeds in hot oil for about five minutes to extract maximum color and flavor before straining.
Build your power bite: Grab a piece of brisket, some vegetables, sauce, a dab of bagoong alamang, and rice all in one bite for the full experience.
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