Balbacua Recipe

Add the Cow Skin or Feet: Toss in the prepared cow skin or feet. Stir to coat them with the aromatics and annatto oil.
Add Fish Sauce: Pour in 3 tbsp of fish sauce, mixing well to enhance the flavor.
Step 4: Simmer with Herbs and Spices
Add Broth and Spices: Add enough water to cover the meat, then toss in the bay leaves, lemongrass, black pepper, and beef cube.
Simmer Low and Slow: Bring the pot to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the cow skin/feet are tender and gelatinous. Stir occasionally and add more water if necessary.
Step 5: Final Touches
Add Green Chilies: In the last 10-15 minutes of cooking, add the green chilies for a mild, spicy kick.
Taste and Adjust: Season with additional salt, fish sauce, or black pepper to taste.
Step 6: Serve and Garnish
Garnish: Sprinkle chopped onion leaves over the stew for a fresh, herby finish.
Serve Hot: Serve the Balbacua in bowls, paired with steaming hot rice or freshly baked bread.
Tips for Success
Tender Texture: If you’re short on time, use a pressure cooker to tenderize the cow skin/feet faster. Cook for about 45 minutes under pressure.
Optional Additions: Some variations include peanut butter, beans, or even banana blossoms for added depth.
Storage: Balbacua tastes even better the next day! Store leftovers in the fridge and reheat gently.
A Taste of Tradition!
Balbacua is more than just a dish; it’s a celebration of rich flavors, textures, and Filipino heritage. Whether enjoyed with family or friends, this comforting stew is sure to warm the heart and soul. Enjoy! 😊