Bulalô is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and bone marrow until the collagen and fat has melted into the clear broth. It typically includes leafy vegetables (like pechay or cabbage), corn on the cob, scallions, onions, garlic, ginger, and fish sauce. Potatoes, carrots, or taro can also be added. It is commonly eaten on rice with soy sauce and calamansi on the side. Bulalo is native to the Southern Luzon region of the Philippines, particularly in the provinces of Batangas and Cavite.[1][2][3][4]

Bulalô

Bulalô
Course	Main course
Place of origin	Philippines
Region or state	Batangas
Serving temperature	Hot
Main ingredients	Beef shin, cabbage, chinese cabbage, corn, fish sauce, garlic, onion, potato, leeks / spring onion
Media: Bulalô

Similar dishes in other parts of the Philippines include the Western Visayan cansi which is soured with batuan fruit;[5] the Waray dish pakdol; and the Cebuano dish pochero.

See also

• Nilaga
• Cansi
• Philippine cuisine

References

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