Authentic Ilonggo Kansi (Beef Shank Sour Soup)
Kansi is a robust Ilonggo soup featuring beef shanks and young jackfruit in a sour broth infused with lemongrass and annatto. Indigenous to Western Visayas, particularly Iloilo and Bacolod, this rustic dish bridges the heartiness of bulalo with the tangy profile of sinigang, traditionally using batwan fruit for its signature sourness. The result is a complex, nurturing bowl that exemplifies Filipino regional cuisine's mastery of sour-savory flavor combinations.
Equipment
- Large Heavy-Bottom Pot (Kaldero) For slow-cooking the beef to tenderness
- Sharp Knife (Matatalas na Kutsilyo) For preparing ingredients
- Wooden Spoon (Sandok Kahoy) For gentle stirring without scratching the pot
- Strainer [Salaan] For rinsing the beef and removing scum
- Measuring cups and spoons (Panukat) For precise measurements
- Cutting board (Tabla) For safe ingredient preparation
Ingredients
For the Broth Base:
- 2 pounds beef shanks buto-buto
- 8 cups water tubig
- 2 stalks lemongrass tanglad - crushed
- 4 cloves garlic bawang - minced
- 1 thumb-size ginger luya - minced
- 1 onion sibuyas - quartered
- 1 tablespoon canola oil mantika
For the Souring Agents and Seasonings:
- 1 package 1.41 ounces tamarind powder soup base (sampalok)
- 8 pieces kamias bilimbi
- 1 tablespoon annatto powder atsuete
- 2 Thai chili peppers siling pansigang
- Salt asin at paminta to taste
Main Vegetables:
- 1 can 20 ounces green jackfruit (langka), drained
Instructions
- Begin by rinsing beef shanks thoroughly under cold water and pat dry (Hugasang mabuti ang buto-buto at patuyuin). Season lightly with salt and pepper at room temperature.
- Heat oil in a large heavy-bottom pot over medium heat (200°C/400°F). Sear beef shanks until golden brown, about 3-4 minutes per side (Iprito ang buto-buto hanggang maging golden brown). Add minced garlic and cook until fragrant, about 30 seconds (Igisa ang bawang hanggang mabango).
- Pour in water and bring to a boil. Reduce heat to low (90°C/195°F) and skim off any scum that rises to the surface. Add onion, ginger, and lemongrass.
- Cover and simmer on low heat for 1.5-2 hours (Pakuluan ng mahina ng 1.5-2 oras), maintaining a gentle simmer at 90°C/195°F. Check meat tenderness at 1.5 hours (Suriin ang lambot ng karne pagkalipas ng 1.5 oras).
- Increase heat to medium-low (95°C/200°F). Mix annatto powder with ½ cup hot broth and add to pot (Ihalo ang atsuete sa mainit na sabaw at idagdag sa niluluto). Add tamarind powder, jackfruit, kamias, and chilies. Cook for additional 10-15 minutes (Lutuin ng dagdag 10-15 minuto).
- Season to taste with salt and pepper (Timplahan ng asin at paminta). Let rest for 5 minutes before serving (Palamigin ng 5 minuto bago ihain).
- When reheating, ensure temperature reaches 165°F/74°C (Kapag iinitin, siguraduhing umabot sa 165°F/74°C ang init sa loob).
Tips from Lola's Kitchen
- Look for beef shanks with a good meat-to-bone ratio
- Don't skip the searing step - it adds depth to the broth
- Crush lemongrass to release more flavor
- Add kamias gradually to control sourness
- For clearer broth, blanch beef shanks first
Nutrition
Calories: 420kcalCarbohydrates: 12gProtein: 45gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 53mgSodium: 680mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 19IUVitamin C: 7mgCalcium: 55mgIron: 3mg
Tried this recipe?Let us know how it was!