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Borrowed from Cebuanobalbakuwa, from Spanishbarbacoa(“slow-cooked meat on an open fire”) (whence also barbecue), from Taínobarbakoa(“framework of sticks”), the raised wooden structure the natives used to either sleep on or cure meat. The dish was likely named due to the similarity in the length of time in cooking and the tenderness of the meat. Compare Cebuanobalbakuwa and Tagalogbalbakwa.
