Pinakaging na Baka

🍖🍚 A taste of tradition and flavours in one dish! 🇵🇭🌶️ Let this mouth-watering beef delight transport you to the rich culinary heritage of the Philippines. Savory and satisfying, it’s a feast for the senses that will leave you craving more! 😋🌟 Pinakaging na Baka: A flavourful Boholano beef dish twice cooked first in its own juices with spices until tender then deep fried to crispy perfection.

Step into the rich culinary traditions of Bohol, a province in the Philippines, as we explore a beloved dish that graces the tables during the festive season. Pinakaging na Baka, a simple yet flavourful beef dish, holds a special place in Boholano cuisine. Passed down through generations, this dish is often prepared during Christmas, with the belief that its shelf life extends until the New Year.

A dish that exemplifies the beauty of Boholano culinary traditions, bringing forth a dish that embodies simplicity, flavour, and heritage. As you savour each bite of these tender, marinated beef ribs, you’ll be transported to the festive atmosphere of Bohol’s Christmas celebrations. The careful marination and gentle cooking process create a dish that is both hearty and comforting, with the perfect balance of flavours and textures. As mentioned traditionally it uses beef ribs but for our post today, we are using rib fingers, basically the thin strips of meat between individual ribs, this is good specially for those who does not want bones on their meals.

Whether enjoyed as a centrepiece during Christmas or any other special occasion, Pinakaging na Baka is sure to delight and leave a lasting impression. Embrace the spirit of Bohol through this traditional dish and allow its flavours to take you on a culinary adventure you won’t soon forget.

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Pinakaging na Baka

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 1 hour 40 mins
  • Total Time: 1 hour 50 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Pinakaging na Baka: A flavourful Boholano beef dish twice cooked first in its own juices with spices until tender then deep fried to crispy perfection.



Units Scale
  • 1 1/2 kg Beef ribs or 1 kg rib fingers (thin strips of meat between individual ribs in the Rib primal)
  • 1 whole garlic, cut in half crosswise
  • 1 tbsp freshly ground black pepper
  • 2 pcs star anise
  • 4 pcs bay leaves
  • 1/4 cup calamansi or lime juice
  • salt
  • oil, for deep frying


  1. Marinate the beef. In a bowl, combine minced garlic, black pepper, star anise, calamansi juice, and salt. Coat the beef ribs or rib fingers with the marinade and let them marinate overnight.
  2. Place the marinated beef and marinade in a cooking pot. Add bay leaves, cover the pot, and simmer over very low heat until the beef is tender, allowing it to cook in its own juices. If it starts to dry add half a cup of water. Cook for 1 1/2 hrs.
  3. Once the beef is cooked, remove it from the pot and let it cool.
  4. Heat oil to 180C in a deep-frying pan or deep fryer. Carefully place the cooled beef into the hot oil and fry until it turns golden brown and crispy on the outside.
  5. Remove the fried beef from the oil and let any excess oil drain on a paper towel. Arrange the Pinakaging na Baka on a serving platter and serve.


3 Responses

  1. This is totally right up my alley, Raymund. Are those boneless ribs?

  2. suituapui says:

    “twice cooked first in its own juices with spices until tender then deep fried to crispy perfection” I think I’d skip the deep fried part.

  3. Wow – these look intense… and intensely good!

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