Bulalo sa Gata

Name: Bulalo sa Gata
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 4
Cuisine: Filipino
Ingredients: 1000.0 g Beef shank, cross-cut with bone; 400.0 ml Coconut milk (gata), thick; 400.0 ml Coconut milk (gata), thin; 30.0 g Ginger, sliced; 4.0 pcs Garlic, crushed; 1.0 pcs Onion, quartered; 2.0 pcs Tomato, quartered; 3.0 pcs Siling haba (green chili), slit; 2.0 pcs Siling labuyo, whole; 50.0 g Malunggay leaves; 2.0 tbsp Fish sauce (patis); 1.0 tsp Salt; 0.5 tsp Pepper, ground; 1500.0 ml Water; 30.0 g Sili leaves (optional)

A creamy Bicolano twist on the classic beef shank soup, Bulalo sa Gata replaces the usual clear broth with rich coconut milk, creating a velvety, deeply comforting dish. The slow-cooked beef shanks fall apart at a touch, while ginger and chili threads through the coconut broth with gentle warmth. A Bicolano invention that marries the heartiness of bulalo with the region's love for gata and sili.

Prep: 15 min Cook: 150 min 4 servings From Bicol

Ingredients

Servings:

2 4 6 8 10

2000 g Beef shank, cross-cut with bone
800 ml Coconut milk (gata), thick
800 ml Coconut milk (gata), thin
60 g Ginger, sliced
8 pcs Garlic, crushed
2 pcs Onion, quartered
4 pcs Tomato, quartered
6 pcs Siling haba (green chili), slit
4 pcs Siling labuyo, whole
100 g Malunggay leaves
4 tbsp Fish sauce (patis)
2 tsp Salt
1 tsp Pepper, ground
3000 ml Water
60 g Sili leaves (optional)

Nutrition per serving

Calories 840

Protein 56.0g

Fat 48.0g

Carbs 24.0g

Fiber 4.0g

Sugar 8.0g

Sodium 1360mg

Per serving (8 servings). Values are estimates.

Instructions

Put the beef shanks in a large pot with enough cold water to cover. Bring to a boil over medium-high heat, then immediately reduce to a simmer. Skim off any scum that rises to the surface during the first 15 minutes — this keeps the broth clean and clear.
Add the sliced ginger, crushed garlic, and quartered onion to the pot. Season with fish sauce, salt, and pepper. Cover partially and let it simmer gently for about 1 hour and 45 minutes, or until the beef is fork-tender and pulling away from the bone.
Once the beef is tender, stir in the thick coconut milk and bring back to a gentle simmer — don't let it boil hard or the coconut milk might curdle. Let it cook for another 10 minutes to let the flavors meld.
Add the quartered tomatoes, slit siling haba, and whole siling labuyo. Simmer for another 5 minutes. The tomatoes will break down slightly, adding a touch of sweetness that balances the coconut and chili.
Stir in the thin coconut milk, then add the malunggay leaves (and sili leaves if using). Heat through for just 1–2 minutes — malunggay wilts fast, so don't overcook it. Taste and adjust seasoning with more fish sauce or salt as needed.
Ladle into deep bowls, making sure each serving gets a piece of shank with bone. Serve with steamed rice and extra fish sauce on the side. This soup is at its best when the coconut broth is rich but still has a hint of ginger and chili warmth.

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