Batangas Bulalo Recipe

Chances are that you might doubt me if I tell you that this bulalo version is very tasty. I was somewhat pessimistic too when I first tried to cook this dish several years ago. How could a dish with limited ingredients be that tasty? I asked myself. All my doubts went away the moment I tasted it. It seems that having a combination of meat and bones (especially the shanks) cooked in low heat for several hours makes a big difference. The onions, salt, and fish sauce made it taste even better. The meat was super tender too.

Ingredients

• 3 to 4 lbs. beef shank (with extra bones)
• 4 pieces medium red onions, sliced
• 1 tablespoon whole peppercorn
• 1 ½ tablespoons rock salt or coarse sea salt
• 4 to 5 tablespoons fish sauce
• 8 to 10 cups water
• 1 small cabbage
• 3 bunches of baby bok choy

Dipping sauce

• 5 to 7 pieces chili peppers
• 4 tablespoons fish sauce
• 1 piece lemon or 3 pieces calamansi

Instructions

1. Boil water in a cooking pot.
2. Add the beef shank and bones. Cover and then continue to boil in low to medium heat for 1 hour.
3. Scoop away the floating scums and oil from the water. Add the onion, whole peppercorn, salt, and fish sauce. Cover and continue to boil for 3 hours.
4. Arrange the cabbage and bok choy leaves on a large serving bowl. Put the bones and meat over the vegetables. Scoop the hot soup over the meat.
5. Serve with a dipping sauce composed of chili peppers, fish sauce, and lemon or calamansi.
6. Share and enjoy!

Nutrition Information

Serving size: 5