Bulalo best soup for the Filipinos

One might classify bulalo as a kind of nilaga –– after all, there doesn’t seem to be much difference in ingredients, nor in the cooking process. But what sets bulalo apart is the very specific choice of meat we use for it. The star of a great bulalo is always the meat –– more specifically, the use of beef shank, with marrow still inside the bone. The meat of bulalo is famous for melting in your mouth, practically falling off the bone with how tender it becomes! Doesn’t the mere thought of it make your mouth water?
less time, but still a while, compared to other dishes. In fact, one and a half hours might still be short compared to other recipes, which let the bulalo simmer for much longer. My Batangas Bulalo recipe recommends a boiling and cooking time of 4 hours! But fear not –– with bulalo, especially when cooked well, the wait is always worth it!

The other ingredients of bulalo are also delicious and nutritious contributions; cabbage, pechay, corn and onions are also typical ingredients in this great dish. You can also choose to add in fish sauce or patis as a substitution for salt.

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