Tuslob Buwa
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Tuslob buwa () is a Cebuano
street food Street food is food sold by a Hawker (trade), hawker or vendor on a street or at another public place, such as a market, fair, or park. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumption ...
which originated from the
barangays The barangay (; abbreviated as Brgy. or Bgy.), historically referred to as ''barrio'', is the smallest administrative division in the Philippines. Named after the precolonial polities of the same name, modern barangays are political subdivisio ...
of Pasil and Suba in
Cebu City Cebu City, officially the City of Cebu, is a Cities of the Philippines#Legal classification, highly urbanized city in the Central Visayas region of the Philippines. According to the 2020 census, it has a population of 964,169 people, making ...
, in the
Philippines The Philippines, officially the Republic of the Philippines, is an Archipelagic state, archipelagic country in Southeast Asia. Located in the western Pacific Ocean, it consists of List of islands of the Philippines, 7,641 islands, with a tot ...
.


History

The first tuslob buwa is believed to have been consumed as early as around the 1950s and is done during the cooking of ''sinudlan'' (ground pork sausage) wherein the diners would gather the resulting foam in the frying oil with pusô (cooked rice in coconut leaves). A second variant became popular around the 1960s that made use of the pork offal (''ug ginhawaan na tuslob buwa''). After cleaning the offal, it is seasoned with salt, garlic, black pepper, and bayleaf. The offal are then boiled for the preparation for cooking of adobo; the resulting stock from this boiling process would be set aside and be used for tuslob buwa. In the latter part of the 1960s, the sauce of
humba ''Humbà'', also spelled ''hombà'', is a Filipino cuisine, Filipino braised pork dish from the Visayas, Philippines. It traditionally uses fatty cuts of pork belly slow-cooked until very tender in soy sauce, vinegar, black peppercorns, garlic ...
would also become popular as tuslob buwa. The modern recipe became popular around the 1970s and consists of pork brain (''otok'') sauteed in oil with onion, garlic, and soy sauce. Around 2014, the dish became more widely available with variants beginning to be served in nearby cities of
Lapu-Lapu Lapulapu (fl. 1521) or Lapu-Lapu, whose name was first recorded as Çilapulapu, was a datu (chief) of Mactan, an island now part of the Philippines. Lapulapu is known for the 1521 Battle of Mactan, where he and his men defeated Spanish forc ...
and
Mandaue Mandaue (), officially the City of Mandaue (; ), is a Cities of the Philippines#Legal classification, highly urbanized city in the Central Visayas region of the Philippines. According to the 2020 census, it has a population of 364,116 people. ...
. It is also around this time that it started to be served and be featured in restaurants. One Cebu City restaurant, ''Azul'', garnered controversy in 2020 for having the name "''tuslob buwa''" registered before the
Intellectual Property Office of the Philippines The Intellectual Property Office of the Philippines (IPOPHL) is a government agency attached to the Department of Trade and Industry in charge of registration of intellectual property and conflict resolution of intellectual property rights in ...
as a
trademark A trademark (also written trade mark or trade-mark) is a form of intellectual property that consists of a word, phrase, symbol, design, or a combination that identifies a Good (economics and accounting), product or Service (economics), service f ...
. Residents of barangay Pasil and Suba criticized and disputed the eligibility of this trademark registration.


Preparation

The ingredients are cooked in a wok (''kawa'') and simmered until the mixture becomes thick and produces bubbles. The dish is served with
pusô ''Pusô'' or ''tamu'', sometimes known in Philippine English as "hanging rice", is a Filipino cuisine, Filipino rice cake made by boiling rice in a Weaving, woven pouch of Arecaceae, palm leaves. It is most commonly found in octahedron, octah ...
(hanging rice) which the diners would dip in the prepared tuslob buwa. It is traditionally prepared as a communal food; the street food vendors (''pungko-pungko'') would cook the tuslob buwa in one wok where several people could share and the diners would pay by the ''pusô''.


In popular culture

Barangay Suba in
Cebu City Cebu City, officially the City of Cebu, is a Cities of the Philippines#Legal classification, highly urbanized city in the Central Visayas region of the Philippines. According to the 2020 census, it has a population of 964,169 people, making ...
first held its Tuslob Buwa Festival on January 9, 2015 and it has since been celebrated annually every January during the Santo Niño festivities. On 2024, Barangay Pasil also in
Cebu City Cebu City, officially the City of Cebu, is a Cities of the Philippines#Legal classification, highly urbanized city in the Central Visayas region of the Philippines. According to the 2020 census, it has a population of 964,169 people, making ...
launched its first ever Tuslob Buwa Festival Official Theme Song. Tuslob buwa was featured on the Netflix TV series, ''
Street Food Street food is food sold by a Hawker (trade), hawker or vendor on a street or at another public place, such as a market, fair, or park. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumption ...
'' in the Cebu, Philippines episode.


See also

*
Monjayaki is a type of Japanese pan-fried batter (cooking), batter, popular in the Kantō region, similar to okonomiyaki, but using different liquid ingredients. Ingredients Like okonomiyaki, the base of monjayaki is wheat flour and cabbage, with addit ...


References

{{Philippine cuisine Philippine pork dishes Culture of Cebu Street food in the Philippines Visayan cuisine Brain dishes