How to cook Balbacua (Balbakwa, Balbakoa).
The dish’s origins are in Visayas and Mindanao. The original ingredient of the recipe is beef skin with or without oxtail, but it can also be prepared with carabao skin or horse skin. The term “balbacua” comes from the Spanish word “barbacoa,” meaning to slowly cook the meat over an open fire until it becomes tender. This process could take many hours to fully cook the dish, but the result is very satisfying. Balbacua is very delicious and inviting to eat; the meat is soft with a savory, sticky sauce. The dish is perfect served with a plate of steaming rice. Also best for Pulutan: with cold liquor brinks. Try our recipe; you will undoubtedly appreciate this dish.
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How to cook Balbacua (Balbakwa, Balbakoa) Recipe
Description
The dish's origins are in Visayas and Mindanao. The original ingredient of the recipe is beef skin with or without oxtail, but it can also be prepared with carabao skin or horse skin. The term "balbacua" comes from the Spanish word "barbacoa," meaning to slowly cook the meat over an open fire until it becomes tender. This process could take many hours to fully cook the dish, but the result is very satisfying. Balbacua is very delicious and inviting to eat; the meat is soft with a savory, sticky sauce. The dish is perfect served with a plate of steaming rice. Also best for Pulutan: with cold liquor brinks. Try our recipe; you will undoubtedly appreciate this dish.
Ingredients
Boiling
Sauteing
Instructions
For Boiling:
Clean the Oxtail (Buntot ng Baka), then cut and slice into serving pieces. Wash, drain water and put them on a pot. Add water halfway for boiling.
Boil it for 10 minutes then, disregard the liquid and wash the oxtail through running water from faucet until any scum or dirt remove.
Tenderizing the Oxtail Buntot ng Baka
Add water halfway in a pot then put the boiled oxtail (buntot ng baka). Add 1 tablespoon sea salt, 1 tbsp. sabot spices and lemon grass. Bring to boil and simmer for 4 to 5 hours or until the oxtail is fork tender but not falling apart from the bones.
Tips: Use pressure cooker, it takes only 1 hour to tender the oxtail.Once the oxtail is fork tinder, remove from heat and separate from the broth.
Heat 1 tablespoon of vegetable oil in a pan or wok over medium heat. Add 2 tbsp. butter and let it melt. Add ginger strips and saute for about 1 minute.
Add sliced onion and saute until soft. Add the chopped garlic saute it until light brown and aromatic. Add the strips bell pepper and saute. Add the tomato paste. Stir.
Add the tender oxtail, saute together with the spices for a few minutes.
Add 1 tbsp. salt or as needed, Add pineapple juice extracted from a can of pineapple chunks or tidbits. Stir.Add water and one small can salted black beans, liquid drain. Add the star anise. Stir and keep cooking over medium heat for 2 minutes.
Add the pineapple chunks or tidbits then stir in the peanut butter. Mix well.
Add annatto powder and stir well, then add the pork and beans. Stir and bring to boil.
Simmer until liquid reduce and the sauce becomes slightly thick.
Taste the sauce and adjust as necessary according to your preferences.
Transfer to a serving bowl, garnish with sliced baby leeks (optional).
Serve hot with hot steaming rice.
Share and enjoy the food. Happy cooking!
Servings 6
- Amount Per Serving
- Calories 877kcal
- % Daily Value *
- Total Fat 50.7g78%
- Saturated Fat 18.4g92%
- Cholesterol 286mg96%
- Sodium 805mg34%
- Potassium 430mg13%
- Total Carbohydrate 20.1g7%
- Dietary Fiber 4.8g20%
- Sugars 6.7g
- Protein 86.2g173%
- Calcium 6 mg
- Iron 82 mg
- Vitamin D 13 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.