Ep.6 || Special Balbacua Ka Sanggot Style || Life in Bukidnon Province

This Cebuano dish was inherited from the Spaniards a long time ago. But there are also other versions in other provinces like Cagayan de Oro, Bohol and Davao. Imagine, cooking a dish for almost a day makes you wonder what kind of dish that took so long to cook. The average cooking time for this dish is about seven hours. The name of this dish “balbacua” came from the Spanish word “barbacoa” which means cooking meat very slowly on an open fire for several hours. Maybe our ancestors named it balbacua because of the length of time involved in cooking. Just in case you can’t find ox tail, which is very expensive compared to other parts of the cow, you can also use the combination of ox skin and beef ribs to simulate the ox tail which is mostly skin and bones and some fatty tissues.

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Continue Life by Kevin MacLeod http://incompetech.com​
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"Bukidnon Yutang Natawhan"
Composed & Performed by Jhay-know
Beat Produced by Jhay-know
Mixed & Mastered by Jhay-know
Recorded @ Trancent Records
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"Love Ko Valencia"
Composed & Performed by Jhay-know
Beat Produced by Jhay-know
Mixed & Mastered by Jhay-know
Recorded @ Trancent Records
RVW TRANCENT RECORDS
   • Love Ko Valencia - Jhay-know | RVW