A Flavorful and Traditional Filipino Comfort Dish
Balbacua is a rich and savory stew popular in the southern Philippines, made from tender cow skin (balat ng baka) or beef shank slow-cooked with aromatic spices, herbs, and a touch of annatto for its signature reddish hue. This dish is hearty, flavorful, and perfect for gatherings or a cozy family meal.

Ingredients
Main Ingredients:
1 kg balat ng baka (cow skin) or paa ng baka (cow feet, optional for more gelatinous texture)
5 cloves garlic, minced
2 pieces onions, chopped
1 bunch onion leaves, chopped
2-inch piece ginger, sliced
1 stalk lemongrass (salay), bruised
1 tbsp annatto seeds (atsuete) for color
3 tbsp fish sauce (patis)
1/2 tsp black pepper
2-3 pieces dried bay leaves (dahon ng laurel)
1 beef cube for added flavor
1-2 pieces green chilies (sili berde)
Step-by-Step Directions
Step 1: Prepare the Cow Skin or Feet
Clean Thoroughly: Rinse the cow skin or feet thoroughly under running water. If using skin with hair, lightly scorch it over an open flame and scrape off any remaining hair.
Cut into Pieces: Cut the cow skin or feet into bite-sized pieces for easier cooking and eating.
Step 2: Sauté Aromatics
Heat Oil: In a large pot, heat 2 tbsp of oil over medium heat.
Sauté Garlic, Onions, and Ginger: Add the minced garlic, chopped onions, and sliced ginger. Sauté until fragrant and the onions are translucent.
Step 3: Build the Flavor Base
Add Annatto Seeds: Add the annatto seeds to the pot and stir for about 1-2 minutes to release their color. Strain out the seeds and keep the colored oil in the pot.
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! 😊