Filipino cuisine is so huge in every province they have created their own unique cuisines based on local ingredients they have. From the creamy and hot dishes of the Bicol region, the Spanish inspired dishes of the Visayas to the frugal dishes of the Ilocos each have their own character and deserves to be known and popular like the Adobo and Sinigang. Most of these dishes are exceptional but not a lot of people know it even Filipinos which is a shame so here at Ang Sarap I am trying to explore them all and share these dishes, so far I had already posted several regional specialities like Pancit Cabagan, Pancit Batil Patong, Kansi, Bulanglang and Dinengdeng to name some. We will not stop with those that is why I am sharing you this Cebu specialty, the Balbacua.
Cooking this authentically is a bit hard from where I am as the recipe calls for Oxtail with skin on and even beef skin which I am not sure if it is commercially available here we only have ox tail without the skin, it also calls for cardaba bananas which is very rare in New Zealand. There are also several variations on how this is cooked where some stew it with baked beans, some stew it with peanut butter and some stew it on both. For this recipe we will be stewing it on both to get the best of both flavours, and if you are wondering how it taste well all I can say is that it is a really good stew, if you already know a lot of Filipino dishes then think of it as a cross between Puchero and Kare Kare.