Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell
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October 25, 2024
For the longest time I was confused between the terms bulalo, nilaga, and pochero. So far from my research I’ve discovered: Bulalo is named after the beef shank, and is considered beef stock because of the long period of boiling the bones. Nilaga, on the other hand, is made with beef cubes, and the soup is considered a beef broth since the flavor comes from the simmering of the beef meat and veggies together.
The origin of bulalo is that it dates back dates back to the 16th century, I’ve read that it’s been believed to some people that bulalo originated from Batangas and to other from Tagaytay. While both are located in the southern part of Luzon, Batangas is known for its cattle trade and has numerous beef dishes while Tagaytay is known for its cooler climate, therefore soup, such as bulalo, was widely popular. Although there’s no solid answer on the origins of bulalo, the one thing I do know for sure is it’s so delicious, comforting, and warms up the soul.
Add meat (3 lb) to a large stockpot. Fill will enough water to submerge and cover all meat.
Bring the stockpot to a rolling boil. Boil the meat vigorously for ten minutes. Once done, dump the meat into a colander.
Wash and scrub all the scum and impurities off of each bone. Wash and clean the pot as well.
Add meat back to the pot. Add in clean, filtered water (9 cups).
Add in onion (½ whole), garlic (4 cloves), peppercorn (1 Tbsp), green onions (2), and patis (⅛ cup).
Bring to a boil over medium high heat. Once boiling, skim off any impurities and excess oil that is floating at the top. Then, lower the heat to medium-medium low, cover, and simmer for 2 hours or until meat is tender and soft.
You can test it by piercing the meat with a fork, or the meat should be falling off the bone easily.
Once meat is tender and soft, remove onion, garlic, and green onions.
Add in salt and pepper (to taste). The add in corn (1 ear), potatoes (2), and carrots (1 large). Cover and cook until corn, potatoes, and carrots are soft, approx 5-7 minutes
Add in cabbage (¼) and bok choy (2). Cover and cook for 3-5 minutes or until cabbage is soft.
Adjust seasonings to taste. Serve with white rice.
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