Balbacua is a traditional Visayan dish from the Philippines, known for its thick, sticky, and flavorful broth made from collagen-rich beef parts. It’s slow-cooked until the meat becomes meltingly tender, with a sauce that’s rich from peanut butter, spices, and tomato base.
🥘 Ingredients (6–8 servings)
Meat
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1 ½ kg (about 3 lbs) beef shank, ox tail, or beef skin (balat), cleaned and cut into serving pieces
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1 cup white vinegar (for initial cleaning soak, optional)
Aromatics & Base
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2 tbsp cooking oil
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1 large onion, chopped
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6 cloves garlic, minced
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1 thumb-sized piece of ginger, sliced
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2 pcs star anise
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2 pcs bay leaves
