Balbacua Recipe From Kitoi’s Ancestral Kitchen

A Special Guest

This week I am delighted to have a special guest blogger sharing one of his amazing creations with us!

Mr Keith “Kitoi” Taylor. He  has one of the most intriguing recipe blogs I have come across in a long time!

As you might have noticed I am a huge fan of traditional cooking and organ meats, because of the innumerable nutritional benefits they bring.

This week mr Kitoi brings us a classic Philipino Balbacua recipe modified to fit our lifestyle!

Kitoi and the Balbacua Recipe

I began cooking in my early teens, taught by my mom and grandmothers. I learned southern cooking from my dad’s side, Filipino from my mother’s. At age 48 I decided to make a change in my eating habits, away from the inflammatory SAD. Grains and seed oils were removed. Within 30 days my allergies and asthma got better. I reintroduced the grains and mysymptoms returned. Removed them and symptoms disappeared again. My allergy to nuts has not changed, they will still send me to the hospital.

After a couple months I replaced CAFO meats with pastured. That began my experimenting with offal, bone broths and rendering lard/tallow. I’m not into creating dishes from thin air so I adjust current and family recipes to fit my eating style. Asian cooking is my favorite. In addition to cooking I do pottery, gardening and photography.

2013 I created a blog, Kitoi’s Ancestral Kitchen and Facebook page.

http://kitoikitchen.blogspot.com/

https://www.facebook.com/KitoiKitchen

This dish is an old family recipe from the Philippines. The breadcrumbs/flour were removed and seed oil replaced with lard.

Get your pastured specialty meats here: Us Wellness Meats

Balbacua and

 

Author: Vivica Menegaz

Recipe type: Main

Cuisine: Philipino

Save Print

Ingredients

• 
  Balbacua
• 2lb oxtail
• 2 pig's feet
• ¼ cup lard
• 2 in piece of ginger, sliced
• 1 head garlic, chopped
• 6 bay leaves
• 8 star anise
• 1 onion wedged
• 2 tbsp Hawaiian salt
• 2 cup bone broth
• Water to cover in the slowcooker
• 300g liver spread (*recipe below)
• 8 chili peppers sliced
• ¼c annatto powder
• ½c coconut vinegar
• 2c fried peanuts crushed (optional)
• Salt, pepper to taste
• 
  Liver spread
• ½lb beef liver
• ¼c lard
• 1 medium onion chopped
• 1 head garlic chopped
• ⅔ cup coconut or white vinegar
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Heat lard in cast iron skillet.
2. Sear oxtails and feet.
3. Add all ingredients to slow cooker set to low.
4. Pour in enough water to cover.
5. Cook for 4hrs or until bones can be removed easily.
6. Let cool.
7. Remove bones, bay leaves and star anise.
8. Cut skin, tendons and beef into bite size pieces.
9. Return to heat.
10. Add remaining ingredients, simmer till the desired thickness is reached.
11. Taste for salt and pepper.
12. I simmer longer to reduce by at least a ⅓, prefer it more like a stew rather than a soup. Also threw in a sliced up pig ear that lonely in the fridge.
13. Serve over cauli-rice, bok choy or your favorite veggie
14. 
    Liver spread
15. Pulse liver in food processor until chopped into a fine paste, stopping to scrape down sides of bowl as necessary.
16. Heat lard in cast iron skillet.
17. Add in onion and cook until softened, about 5 minutes.
18. Add in garlic and cook until fragrant, about 30 seconds.
19. Add in liver paste and stir to combine, cook 5min.
20. Add in vinegar, reduce heat to a simmer.
21. Cook until thickened, about 5-15 minutes.
22. Season with salt and pepper to taste.
23. Let cool and serve or store in an airtight container in the refrigerator for up to a week.

3.2.2925