Balbacua is a popular ox trotter, tail and tendon stew in the Visayas that combines Western and Eastern ingredients in one dish. Some suspect that its origin is the Mexican barbacoa.
Serves 6 to 8.
INGREDIENTS:
Set A:
- 1 ½ kilograms beef trotters or tail
- 10 cups water or as needed
- 2 tablespoons salt
- ¼ cup annatto oil
Set B:
- 1 head garlic, minced
- 2 pieces onions, chopped
- 1 piece large ginger, smashed
- 4 tablespoons black beans
- 3/4 cup Filipino Style Tomato Sauce
Set C:
- 1 small can pineapple chunks
- 1/2 cup peanut butter
- 2 pieces red bell peppers, cut into strips
- 1 bunch leeks, cut into 1-inch lengths, leave green part for later
- 4 pieces finger chilies, cut diagonally
- 1 pack seasoning granules
- 4 tablespoons fish sauce
Chef Tatung’s Tip:
- If beef tail or trotters is not available, you can also use the combination of ox skin and beef ribs in this recipe