I still remember my first taste of Balbacua on a rainy afternoon in Cebu, that moment when the rich, steaming bowl was placed before me at a small carinderia near Carbon Market.
The aroma alone brought instant comfort, reminding me of my Lola’s kitchen. As I watched the tender meat falling off the cow trotters and the thick, collagen-rich broth coating my spoon, I knew this wasn’t just another Filipino soup, it was pure comfort in a bowl.
Growing up in Luzon, I’d never experienced anything quite like this Visayan treasure, but that first spoonful of the savory broth, with its perfect balance of ginger, tomato, and black beans, instantly made me feel at home.
After countless attempts to recreate that unforgettable taste, I’ve finally perfected this Balbacua recipe that brings me right back to that cozy carinderia.
While it does require patience (believe me, those 3 hours of simmering are worth every minute), this hearty dish is surprisingly simple to make and budget-friendly, too.
This recipe promises to warm both your belly and your soul.
Why You’ll Love This Recipe
- Rich in collagen and nutrients from slow-cooked cow trotters
- Perfect comfort food for cold weather
- Deeply satisfying umami flavor profile
- Budget-friendly yet impressive dish
- Similar to popular dishes like Pochero and Kare-kare
- Packed with health benefits from bone broth
Authentic Filipino Balbacua Recipe (Bulbacua/Balbakwa)
Equipment
- Large stockpot or Dutch oven (kaldero) for slow cooking the trotters
- Sharp knife (kutsilyo) for preparing ingredients
- Wooden spoon (sandok na kahoy) for stirring without scratching the pot
- Strainer [Salaan] for cleaning the trotters
- Heavy-bottom pan for sautéing aromatics
- Measuring cups and spoons (Panukat) for precise measurements
- Cutting board (Sangkalan)
Ingredients
For the Broth Base
- 5 lbs cow trotters paa ng baka
- 10 cups water tubig
- 1 Knorr Beef Cube pantasa
- 1 bunch lemongrass white part cut in 4-inch pieces (tanglad)
- 1 teaspoon ground black pepper dinurog na paminta
For the Aromatics
- 5 cloves garlic crushed (bawang, dinurog)
- 1 onion chopped (sibuyas)
- 2 knobs ginger crushed (luya, dinurog)
- 3 tablespoons cooking oil mantika
For Flavoring and Color
- 2 teaspoons annatto powder atsuete
- 3 tablespoons salted black beans tausi
- Fish sauce to taste patis
- 8 ounces tomato sauce sarsa ng kamatis
Vegetables
- 1 bell pepper sliced (siling pula)
- 3 Jalapeño peppers siling verde
- 1 bunch green onions cut in 2-inch pieces (sibuyas dahon)
Instructions
Balbacua Recipe Instructions
- Start by thoroughly cleaning the cow trotters (paa ng baka) under cold running water. Remove any excess hair or debris. For best results, soak them in vinegar water for 15 minutes to remove any gamey smell (malansa). Pat dry with paper towels.
- While the trotters are soaking, prepare your ingredients: crush 5 cloves of garlic (dinurog na bawang), chop 1 onion into small pieces (hiniwa na sibuyas), crush 2 knobs of ginger (dinurog na luya), cut the white parts of lemongrass into 4-inch pieces (hiniwa na tanglad), slice the bell pepper into strips (hiniwa na siling pula), and cut green onions into 2-inch lengths (hiniwa na sibuyas dahon).
- In a large pot over high heat (220°C/430°F), combine the clean trotters with 10 cups of water, 1 teaspoon ground black pepper, and the prepared lemongrass. Bring to a rolling boil, then immediately reduce heat to low (120°C/250°F). Skim off any scum that rises to the surface (alisin ang bula).
- Let the mixture simmer on low heat for 3 hours, checking occasionally and skimming when needed. The meat should become very tender and start to fall off the bone. Keep the pot partially covered and maintain the liquid level by adding hot water if necessary.
- When you reach the 3-hour mark, heat 3 tablespoons of oil in a separate pan over medium heat (160°C/320°F). Sauté the crushed garlic until light golden, then add the chopped onions and ginger. Cook until the onions become translucent and fragrant. Set aside.
- Remove the lemongrass pieces from the main pot. Add the sautéed aromatics, 2 teaspoons of annatto powder (atsuete), 3 tablespoons of salted black beans (tausi), and 1 Knorr beef cube to the simmering broth. Continue cooking for 30 minutes at low heat (120°C/250°F).
- Add the sliced bell pepper, 3 jalapeño peppers, and cut green onions. Cook for another 10 minutes. Season with fish sauce (patis) to taste.
- Do a final check – the meat should easily fall off the bone (dapat malambot na) and the broth should be rich and slightly thick. Test the seasoning and adjust if needed.
- Turn off the heat and let the Balbacua rest for 5 minutes before serving. This allows the flavors to settle and the temperature to become perfect for eating.
CHEF’S NOTES:
- Always maintain a gentle simmer – never boil on high heat after the initial boiling stage
- Stir gently to keep the meat intact
- The broth will naturally thicken from the collagen in the trotters
- If the broth becomes too thick, add hot water a little at a time
- Remember that the saltiness from the black beans and beef cube will concentrate as it cooks, so taste before adding more seasoning
- For extra richness, you can add peanuts (Cebuano style) during step 6
Tips from Lola’s Kitchen
- Soak the trotters in vinegar water for 15 minutes before cooking to remove any gamey smell (malansa)
- Don’t skip the long simmering time – this develops the rich collagen that makes the soup creamy
- Add peanut butter for a Cebuano variation
- Toast the annatto seeds in oil first for deeper color and flavor
Traditional Serving Suggestions
- Serve piping hot with steamed white rice (kanin)
- Pair with calamansi or native lemon
- Garnish with additional green onions
- Best enjoyed during rainy season or cold weather
- Traditional accompaniments include soy sauce with calamansi and chopped bird’s eye chilies
Troubleshooting
- If broth is too thin: Simmer uncovered to reduce
- If trotters aren’t tender enough: Continue simmering until desired tenderness
- If too salty: Add quartered potatoes to absorb excess salt
- If broth is cloudy: Strain and return to clean pot
Ingredient Alternatives
- Cow trotters: Oxtail or beef shanks
- Lemongrass: 2 bay leaves
- Knorr cube: Natural beef bone broth
- Jalapeños: Long green chilies or bell peppers
- Salted black beans: Regular soy sauce
- Annatto: Paprika or turmeric (for color)
Storage & Reheating
- Refrigerate: Up to 4 days in airtight container
- Freeze: Up to 3 months
- Reheat: Slowly over medium heat, adding water if needed
- Best consumed within 2 days for optimal flavor
Variations
- Cebuano Style
- Add 1/2 cup ground peanuts
- Include 1/2 cup pineapple juice
- Spicy Version
- Double the jalapeños
- Add bird’s eye chilies
- Extra Rich Version
- Add beef tendons
- Include bone marrow
FAQs
Q: Why does it take so long to cook? A: The long cooking time is essential to break down the collagen in the trotters, creating a rich, gelatinous broth. Q: Can I use a pressure cooker? A: Yes, reduce cooking time to 1.5 hours on high pressure. Q: Is this dish healthy? A: Yes, it’s rich in collagen, protein, and minerals from the bone broth. Q: Can I make this in advance? A: Yes, it actually tastes better the next day as flavors develop further. Q: How do I know when the trotters are done? A: The meat should easily fall off the bone and the tendons should be soft and gelatinous.
Filipino Balbacua Recipe (Bulbacua/Balbakwa)Nutrition
The Story Behind Balbacua
Deep in the heart of Visayas and Mindanao lies a culinary treasure that speaks volumes about Filipino ingenuity and resourcefulness. Balbacua, also known as bulbacua or balbakwa in different regions, emerged as a testament to our ancestors’ wisdom in transforming humble ingredients into extraordinary dishes. This hearty stew, centered around slowly cooked cow trotters, carries not just flavors but generations of Filipino culinary heritage.
The origins of balbacua can be traced back to the Spanish colonial period, when local cooks were tasked with making use of every part of the livestock. While the choice cuts went to the privileged class, innovative Filipino cooks discovered that the collagen-rich trotters, when slowly simmered for hours, yielded an incredibly rich and flavorful broth. This cooking method, reminiscent of the Spanish cocido, was adapted to local tastes and ingredients, giving birth to what we now know as balbacua.
In Cebu, where the dish gained significant popularity, locals added their unique twist by incorporating ground peanuts and sometimes pineapple juice, creating a flavor profile that bridges the gap between pochero and kare-kare. The dish became a staple in carinderias across the Visayas region, particularly cherished during the cold, rainy season when its warming properties brought comfort to workers and families alike.
What makes balbacua truly special is its transformation over time. From a humble dish born of necessity, it has evolved into a celebrated delicacy that showcases the essence of Filipino cooking – patience, resourcefulness, and the ability to create something extraordinary from simple ingredients. Today, you’ll find variations of balbacua across different regions, each adding their own local ingredients while maintaining the dish’s soul-warming character.
Modern Filipino food culture has seen a renewed appreciation for traditional dishes like balbacua, particularly as more people recognize its health benefits. The collagen-rich broth, slow-cooked to perfection, aligns with contemporary interest in bone broth and its numerous health properties. This convergence of traditional wisdom and modern nutritional knowledge has helped elevate balbacua from a regional specialty to a dish worthy of national recognition.
Whether served in a modest carinderia in Carbon Market, Cebu, or prepared in home kitchens across the Philippines, balbacua remains a shining example of Filipino culinary heritage. It’s a dish that tells the story of our people – resourceful, patient, and capable of creating moments of pure comfort through food. As we continue to celebrate Filipino cuisine on the global stage, balbacua stands as a proud reminder of our rich culinary traditions and the endless possibilities that come from honoring our food heritage.
