Balbacua, like Dinuguan is another proof of the cooking abilities of Filipinos to transform what others will consider as unusable parts of meat into wonderful dishes, comparable to those made from the prime cuts.
Balabacua is made out of cow’s or carabaos’s skin that is boiled for hours until tender. Here is asimple reciepe for making this dish that has originated in Cebu but is now known all over the country.
WHAT YOU WILL NEED:
1.5 kg balbacua set (paa, balat, mukha, buntot), skin part cut into wide
1 sachet Seasoning
2 tbsp Tomato Paste
1 tbsp peanut butter
2 tbsp ginger
2 pcs siling espada
1. Simmer meat in 6 cups water until tender (about 1 hour and 15 min). Drain but reserve the stock.
2. Sauté Seasoning, Tomato Paste and peanut butter in 1 tbsp oil. Add stock and 1/3 cup water. Bring to boil.
3. Add cooked meat,ginger and sili. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer for 10-15 minutes over low heat.
Makes 8 servings
Balbacua is like kare-kare minus the peanut butter and vegetables. It may be a relative to kare-kare but balbacua is stronger and you don't need bagoong just to make it taste better.
I assure you, the strong taste of the meat, the spices in its soup and the little pinch of the ginger will give you thrills.