Cebu's Original "Chorizo de Cebu" - Sweet, Spicy, Savoury, Garlicky, Tender Juicy, Seasoned to Perfection, Now Available in Auckland.
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.
While it is a distinctively Chinese dish, the siopao has become a part of the diet of cebuanos. There are many places where you can find siopao in Cebu.
Siopao, literally meaning "steamed bun", is the Philippine version of the Cantonese steamed bun called cha siu bao. Introduced in the Philippines by Ma Mon Luk, a Chinese immigrant, during the 1920s.