Balbacua is a hearty, gelatinous stew deeply rooted in Visayan and Mindanao cuisine. 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.
π₯ Deep, Savory Flavor β Slow-cooked with spices until the collagen melts into a luscious, sticky sauce.
π Ultra-Tender Texture β The meat becomes so soft it practically dissolves on your tongue.
π Perfect with Rice β The thick, gelatinous sauce clings beautifully to steamed rice.
π» Ideal Pulutan β Pairs wonderfully with ice-cold beer or liquor for a hearty drinking snack.
1οΈβ£ Clean & Blanch β Boil the skin/meat first to remove impurities.
2οΈβ£ Slow Simmer β Cook for 4-6 hours (or use a pressure cooker for faster results).
3οΈβ£ Reduce & Thicken β Let the sauce reduce until sticky and glossy.
4οΈβ£ Adjust Seasoning β Balance with salt, sugar, or spices to taste.
β Patience is key β Slow cooking ensures maximum tenderness.
β Skim excess fat for a cleaner, more refined sauce.
β Use a pressure cooker to cut cooking time in half.
This Balbacua recipe is a true taste of Filipino comfort foodβrich, sticky, and deeply satisfying. Perfect for family gatherings, fiestas, or a hearty drinking session with friends!
Want more traditional Filipino stews? Check out our recipe archive for Kare-Kare, Bulalo, and Batchoy! ππ₯π΅π
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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.
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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.