Filipino food on Beat Bobby Flay is rare. Filipino food done correctly is rarer. Kare-kare done correctly — that's a unicorn.
Laila Bazahm runs Siti in Austin, a Filipino restaurant in a city where Filipino restaurants are still treated like a novelty. Kare-kare is oxtail and tripe in a peanut-and-annatto sauce, served with bagoong — the shrimp paste that, the first time you smell it, you assume someone has made a mistake. The second time, you understand.
Bobby has spent a career grilling proteins fast. Kare-kare is a four-hour stew. The clock was against him before the first sear.