Tuslob Buwa: Cebu's Famous Street Delicacy
Tuslob Buwa is a quintessential Cebuano street food featuring a bubbling mixture of pig's brain and liver, sautéed with onions and salted shrimp, thickened with cornstarch. This interactive dish invites diners to dip hanging rice (puso) into the creamy, umami-rich sauce while it simmers. Popular throughout Cebu, particularly in the Pari-an district, this humble yet distinctive preparation embodies Filipino culinary ingenuity that transforms simple ingredients into a communal dining experience, though best enjoyed in moderation due to its rich nutrient profile.
Ingredients
- 3 tablespoons cooking oil
- 1 medium onion finely minced
- 2 tablespoons salted shrimp alamang
- 1 cup pig's brain cleaned and chopped
- ½ cup pig's liver finely diced
- 2 tablespoons cornstarch dissolved in ¼ cup water
- Salt and pepper to taste
- Optional: soy sauce chopped chilies, calamansi
- Puso hanging rice or steamed white rice for serving
Instructions
- Heat oil in a wok or deep frying pan over medium heat.
- Add the minced onions and sauté for 30-60 seconds until fragrant but not browned.
- Add the salted shrimp (alamang) and stir-fry for another 30 seconds to release the flavors.
- Add the pig's brain and cook for about a minute, breaking it up with your spatula as it cooks.
- Mix in the diced pig's liver and continue cooking for 2-3 minutes until the liver is no longer raw.
- Pour in the cornstarch slurry while stirring continuously. This will thicken the mixture and create the characteristic bubbles.
- Season with salt, pepper, and other optional seasonings to taste.
- Reduce heat to low and keep the mixture simmering. The bubbling texture is now ready for dipping!
- Serve immediately with puso (hanging rice) or steamed white rice for dipping.
Tips from Lola's Kitchen
Perfect texture: The ideal Tuslob Buwa should be slightly thick but still have a creamy, saucy consistency. If it's too thick, add a little water; if too thin, mix a bit more cornstarch with water and add gradually.
Fresh ingredients: For authentic flavor, use the freshest pig's brain and liver you can find. Visit your local wet market early in the morning for the best quality.
Flavor boost: Add a splash of fish sauce or a spoonful of chili garlic paste for an extra dimension of flavor that complements the richness of the dish.
Cooking temperature: Keep the heat low after adding all ingredients to maintain the bubbling effect without burning the mixture.
Serving suggestion: Traditional ceramic or clay serving dishes help maintain the temperature longer for the best dipping experience.
Tried this recipe?Let us know how it was!