Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- For beef stew, let it cool completely and refrigerate overnight — the flavor deepens significantly.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through. Batanguenos take their food seriously — use the freshest local ingredients you can find. The quality of each component shines through in Deep Fried Bulalo with Restaurant Style Teriyaki Sauce.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. This dish freezes exceptionally well — portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating. When reheating frozen portions, add a splash of water or broth to restore the original consistency, as some liquid is absorbed during storage. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Deep Fried Bulalo with Restaurant Style Teriyaki Sauce
Deep Fried Bulalo with Restaurant Style Teriyaki Sauce — tender beef prepared in traditional Filipino style with local seasonings. A hearty and satisfying main dish.
Instructions
- Arrange the beef shank in a pressure cooker and pour water in it. Pressure cook for 15 to 20 minutes. Note: Do not cook longer to keep the meat intact.
- Remove the beef shank (bulalo) from the pressure cooker. Let it cool down.
- Combine salt, pepper, and garlic powder. Rub all over the bulalo. Let it stay for 10 minutes.
- Meanwhile, heat oil in a deep and wide cooking pot.
- Dredge the beef shanks in flour. Make sure to shake off any excess flour. Dip in beaten egg, and then roll over the Panko breadcrumbs. Note: ensure that the beef shank are completely covered with bread crumbs.
- Once the oil start to get hot (but not too hot), deep fry the beef shanks. Adjust heat to medium. Continue to fry for 10 minutes or until the crumbs turn golden brown. Remove the beef shanks from the pot and place in a plate lined with paper towel.
- Prepare the Restaurant Style Teriyaki sauce by combining all the ingredients in a sauce pan, except for the cornstarch. Stir until well blended. Apply heat to the saucepan, let the mixture boil. Dilute cornstarch in 3 tablespoons cold water. Pour the cornstarch mixture into the saucepan. Continuously stir until the texture gets thicker. Note: you can dilute more cornstarch in cold water and mix it in the mixture, if you want the sauce to be thicker.
- Arrange the deep fried bulalo on a serving plate. Serve with Teriyaki Sauce.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- For beef stew, let it cool completely and refrigerate overnight — the flavor deepens significantly.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Batanguenos take their food seriously — use the freshest local ingredients you can find. The quality of each component shines through in Deep Fried Bulalo with Restaurant Style Teriyaki Sauce.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
This dish freezes exceptionally well — portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
When reheating frozen portions, add a splash of water or broth to restore the original consistency, as some liquid is absorbed during storage.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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