🔑 Tips for Authentic Balbacua
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Use collagen-rich cuts like ox tail, shank, or skin for the signature gelatinous texture.
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Slow cooking is essential — this dish gets better the longer it simmers.
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Regional variations may add lemongrass, annatto seeds (for color), or fermented black beans for depth of flavor.
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Like many Filipino stews, Balbacua often tastes even better the next day.
