A Traditional Filipino Stew Packed with Flavor
Balbacua is a beloved Filipino dish that combines rich, tender ox feet with a thick, savory sauce made from peanut butter, tomato paste, and fermented black beans. Enhanced with aromatic spices, a touch of pineapple for sweetness, and a bit of heat from chili, this dish is a true comfort food that’s perfect with steamed rice.
Originating from the southern Philippines, Balbacua is known for its slow-cooked tenderness and bold, layered flavors. This recipe brings the authentic taste of Balbacua to your kitchen, using simple ingredients and an easy-to-follow process. Whether you’re making it for a special occasion or a weekend family meal, Balbacua is sure to impress.
Why You’ll Love This Recipe
- Tender and Flavorful: The ox feet are cooked to perfection, meltingly tender and full of flavor.
- Rich Sauce: The combination of peanut butter, tomato, and black beans creates a luscious, savory sauce.
- Perfect for Sharing: A hearty dish that’s ideal for family gatherings or special celebrations.
Ingredients
- 3 pounds ox feet, ox tail, or skin (or a mix)
- Water (for blanching and broth)
- 8 cups water (for cooking)
- 1 thumb ginger, sliced
- 1 tablespoon salt
- 2 tablespoons oil
- 1 tablespoon achuete (annatto) seeds
- 1 tablespoon margarine
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 3 green long chilis
- 3 pieces star anise
- 1 small can fermented black beans (180 grams), drained
- ¼ cup tomato paste (or ¾ cup tomato sauce)
- ⅓ cup unsweetened peanut butter
- 1 small can pineapple chunks (137 grams), drained
- 1 can pork and beans (390 grams)
- 1 medium red bell pepper, cut into strips
- 1 piece chili labuyo, chopped (optional for heat)
- Fish sauce or salt, to taste
Step-by-Step Instructions
1. Prepare the Ox Feet
Place the ox feet in a pot or pressure cooker. Add enough water to cover and bring to a boil over high heat. Boil uncovered for 10 minutes to remove impurities. Discard the water and rinse the meat thoroughly.
2. Cook the Ox Feet
Add 8 cups of water, the ox feet, ginger, and salt to the pot or pressure cooker. Boil over high heat, then cover and pressure cook for 45-60 minutes (or simmer for 2 hours in a regular pot) until tender. Remove the meat and set aside. Reserve 2 cups of the broth.
3. Make the Annatto Oil
Heat oil in a wide wok or pot over medium heat. Add the achuete seeds and cook for 1 minute until the oil turns a deep orange color. Remove the seeds with a slotted spoon.
4. Sauté Aromatics
Melt margarine in the annatto oil. Sauté onion, garlic, and green chilis until fragrant and softened, about 3 minutes.
5. Combine Ingredients
Add the tender ox feet, star anise, and fermented black beans. Stir until everything is well combined. Pour in the reserved broth, then stir in the tomato paste and peanut butter until dissolved.
6. Add Final Ingredients
Add the pineapple chunks, pork and beans, bell pepper, and chili labuyo (if using). Season with fish sauce or salt to taste. Simmer for 5 minutes, allowing the flavors to meld together.
7. Serve and Enjoy
Turn off the heat and transfer the Balbacua to a serving platter. Serve hot with steamed rice and enjoy this rich and comforting dish.
Tips for Success
- Don’t Skip the Blanching: Boiling the ox feet first removes impurities and ensures a cleaner broth.
- Customize the Heat: Adjust the amount of chili labuyo to suit your spice tolerance.
- Use Fresh Peanut Butter: Opt for unsweetened peanut butter for an authentic flavor balance.
Why This Recipe Works
Balbacua is a celebration of slow-cooked tenderness and bold flavors. The combination of ox feet, peanut butter, and spices creates a dish that’s uniquely Filipino yet universally comforting. Perfect for a special dinner or a cozy family meal, this recipe is sure to become a favorite in your household.