Bulalo

Bulalô is a cherished beef dish from the Philippines, particularly popular in Southern Luzon, encompassing provinces such as Batangas and Cavite. This comforting soup is crafted by slowly simmering beef shanks and bone marrow, enabling the collagen and fat to create a rich, clear broth.

Typical ingredients in bulalô include leafy greens, corn on the cob, scallions, onions, garlic, ginger, and fish sauce. Some variations also incorporate vegetables like potatoes, carrots, or taro for added heartiness. Bulalô is usually savored with a side of rice and accompanied by soy sauce and calamansi for enhanced flavor.

Interestingly, different regions in the Philippines offer their own interpretations of similar dishes. For example, in Western Visayas, there is "cansi" characterized by a distinct sourness from batuan fruit. Central Visayas presents "pochero bisaya" or "pocherong bulalo" a version of pochero that includes bone marrow. Meanwhile, the Tausug people have "tiyula itum" or "black bulalo" which features bone marrow and includes a unique ingredient called palapa—burnt coconut meat mixed with herbs and spices.

These regional variations highlight the rich diversity of Filipino cuisine, showcasing how each locale adds its unique touch to traditional dishes.