Experience the authentic taste of Cebu Balbacua, one of the Visayas’ most beloved comfort foods! This collagen-rich stew combines slow-cooked ox tail, beef skin, and tender beef in a flavorful broth enhanced with tausi, ground peanuts, annatto, and aromatic spices. Whether you’re craving a hearty family meal or a taste of Cebu’s culinary heritage, this traditional recipe is sure to satisfy. Serve it with hot rice or puso for the full Cebuano experience.
Balbacua is one of Cebu’s most iconic comfort foods. Despite its name resembling the Spanish word barbacoa, the Cebuano version is a slow-simmered stew traditionally made with ox tail, beef skin, and beef feet, cooked until the collagen melts into a thick, silky broth. What makes the Cebu version unique is the addition of tausi (fermented black beans), ground peanuts, annatto oil, and sometimes pork and beans, giving it its signature rich flavor and orange-golden color. It is commonly enjoyed for breakfast or lunch with steamed rice or puso (hanging rice) and has long been a favorite in Cebu’s roadside eateries and markets.
Region of Origin
Region: Central Visayas (Region VII)
Province: Cebu, Philippines
Authentic Cebu Balbacua (Cebuano Style)
Description
Experience the authentic taste of Cebu Balbacua, one of the Visayas' most beloved comfort foods! This collagen-rich stew combines slow-cooked ox tail, beef skin, and tender beef in a flavorful broth enhanced with tausi, ground peanuts, annatto, and aromatic spices. Whether you're craving a hearty family meal or a taste of Cebu's culinary heritage, this traditional recipe is sure to satisfy. Serve it with hot rice or puso for the full Cebuano experience.
Ingredients
Instructions
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Boil the ox tail and beef skin for 15 minutes. Drain and rinse to remove impurities.
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Place the meat in a large pot with fresh water, onion, garlic, ginger, lemongrass, star anise, and turmeric. Simmer for 4–5 hours until the meat and skin become very tender. (Use a pressure cooker to reduce cooking time.)
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Heat annatto oil in another pan and lightly sauté the tausi.
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Add the sautéed tausi, ground peanuts, and and beans (optional) to the broth.
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Season with fish sauce and black pepper.
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Simmer another 30–45 minutes until the broth becomes thick, glossy, and gelatinous.
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Add green chilies during the last 10 minutes.
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Serve hot with steamed rice or traditional Cebu puso.
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