A traditional Ilonggo dish that combines the richness of bulalo and the tangy profile of sinigang. Made with tender beef shank and bone marrow, it is slow-simmered in a flavorful sour broth using batwan or sometimes tamarind. Often cooked with unripe jackfruit, green chili, and tomatoes, Cansi offers a unique balance of deep, beefy richness and refreshing sourness. This hearty soup is both comforting and satisfying, perfect for rainy days or when you crave a warm, home-style Filipino meal.
