Balbacua and
Author: 
Recipe type: Main
Cuisine: Philipino
 
Ingredients
  • Balbacua
  • 2lb oxtail
  • 2 pig's feet
  • ΒΌ 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.
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/balbacua-recipe