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Filipino Balbacua Recipe (Bulbacua/Balbakwa)

Authentic Filipino Balbacua Recipe (Bulbacua/Balbakwa)

Balbacua is a hearty Filipino stew from Visayas and Mindanao that features cow trotters slow-cooked until tender in a rich, savory broth seasoned with aromatics, tomato sauce, and salted black beans. This collagen-rich dish sits at the intersection of pochero and kare-kare, offering deep flavors developed through patient cooking. While regional variations exist, most notably Cebu's version with peanuts and pineapple juice, the dish's essence lies in its transformation of humble ingredients into a comforting meal that showcases Filipino culinary expertise in extracting maximum flavor through slow cooking techniques.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course, Soup
Cuisine Filipino
Servings 6
Calories 320 kcal
Difficulty Medium

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, crush 2 knobs of ginger (dinurog na luya), cut the white parts of lemongrass into 4-inch pieces, slice the bell pepper into strips, and cut green onions into 2-inch lengths.
  • 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
 

Nutrition

Calories: 320kcalCarbohydrates: 9gProtein: 25gFat: 22gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 201mgPotassium: 195mgFiber: 2gSugar: 3gVitamin A: 787IUVitamin C: 30mgCalcium: 29mgIron: 1mg
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