Pakdol
A traditional Ilocano comfort soup made with beef shank (or carabao), where the marrow bone is the star of the show. The rich, clear broth is built over hours of slow simmering, then brightened with corn, saba banana, and cabbage. This dish is deeply rooted in the Ilocos region's farming culture and is often served during family gatherings and festivals.
Instructions
Place the beef shank in a large pot and cover with water. Bring to a boil, then immediately drain the water and rinse the meat — this 'blanching' step removes impurities and keeps the broth crystal clear.
Return the beef to the pot with fresh water, add the crushed garlic, peppercorns, and bay leaves. Bring back to a boil, then reduce to a gentle simmer and cook covered for about 2 hours, skimming off foam as it rises.
After the meat is fork-tender, add the sliced onion and quartered tomatoes. Season with salt and patis. Let this cook for another 30 minutes so the flavors meld into the broth.
Add the corn on the cob and sliced siling haba. Simmer for 15 minutes until the corn starts to sweeten the broth.
Toss in the halved saba bananas and chopped cabbage. These cook quickly — give them about 5 to 8 minutes. The bananas will soften and infuse a subtle sweetness.
Taste and adjust seasoning. The broth should be savory with a gentle hint of sweetness from the corn and saba. Ladle into deep bowls, making sure each serving gets a piece of bone with the marrow spoonable inside.
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