Bacolod City’s Famous Kansi Recipe


  • 2 lbs Beef Shank with bone marrow
  • 2 lbs Beef Pata (Knee) or Maskara (face)
  • Kamias or Batuan (This is the traditional souring agent for classic Ilonggo cuisine, but it is hard to find so I used Kamias)
  • Green Jackfruit (Langka)
  • Tanglad (lemon grass)
  • 1 small head of Garlic minced
  • Tomato
  • Sea Salt and Pepper
  • Sili
  • 1 tbsp of Atsuete (Annato seeds)

Bacolod City’s Famous Kansi Recipe


  1. In a pressure cooker, brown half of the minced garlic and set aside for garnish later
  2. Add the rest of the garlic until slightly brown and saute with the tomatoes.
  3. Add the beef shank and beef pata.
  4. Add water to cover the meat, close the lid of the pressure cooker and cook for maybe 30 minutes
  5. After 30 minutes open your pressure cooker and check the beef shank if its tender as it will cook first before the pata. If it’s tender take it out and put aside.
  6. Take out the scum that’s floating on the top
  7. Add the lemongrass and Kamias
  8. Prepare the Annato seeds by adding some of the hot broth to the seeds let it sit for awhile till the colors come out.
  9. Close the pressure cooker again and continue cooking until the pata is fall off the bone tender maybe another 30-40 minutes
  10. Add the Langka and continue cooking till it’s fork tender
  11. Add the extract from the Annato seeds
  12. Bring back the shank and season with salt and pepper to taste
  13. Garnish with the crunchy garlic you had set aside
  14. Serve hot.

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