Pakol

Name: Pakol
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4
Cuisine: Filipino
Ingredients: 500.0 g Beef shank, cross-cut with bone; 300.0 g Beef tripe (puso), cleaned and cut; 200.0 g Beef liver, cubed; 200.0 ml Pork blood (dugo ng baboy); 40.0 g Ginger, sliced thick; 2.0 stalks Lemongrass (tanglad), bruised; 5.0 pcs Garlic, crushed; 2.0 pcs Onion, quartered; 4.0 pcs Siling haba, slit; 2.0 pcs Siling haba, finely chopped; 60.0 g Malunggay leaves; 100.0 g Pakchoy or pechay, chopped; 100.0 g Kangkong (water spinach); 3.0 tbsp Fish sauce (patis); 1.5 tsp Salt; 0.5 tsp Pepper, ground; 2000.0 ml Water

Pakol is a beloved Ilonggo soup from Western Visayas that's famous for its deep, rich flavor and distinctive dark color — thanks to pork blood stirred in at the end. It's a hearty one-pot dish loaded with beef shank, beef tripe, liver, and pork blood, simmered with ginger, lemongrass, and plenty of vegetables. Often called 'Ilonggo bulalo,' it's a staple in Iloilo and is usually enjoyed with steamed rice and a side of soy-vinegar dipping sauce.

Prep: 20 min Cook: 180 min 4 servings From Iloilo

Ingredients

Servings:

2 4 6 8 10

750 g Beef shank, cross-cut with bone
450 g Beef tripe (puso), cleaned and cut
300 g Beef liver, cubed
300 ml Pork blood (dugo ng baboy)
60 g Ginger, sliced thick
3 stalks Lemongrass (tanglad), bruised
7.5 pcs Garlic, crushed
3 pcs Onion, quartered
6 pcs Siling haba, slit
3 pcs Siling haba, finely chopped
90 g Malunggay leaves
150 g Pakchoy or pechay, chopped
150 g Kangkong (water spinach)
4.5 tbsp Fish sauce (patis)
2.25 tsp Salt
0.75 tsp Pepper, ground
3000 ml Water

Nutrition per serving

Calories 525

Protein 48.0g

Fat 27.0g

Carbs 12.0g

Fiber 3.0g

Sugar 3.0g

Sodium 1080mg

Per serving (6 servings). Values are estimates.

Instructions

In a large soup pot, add the beef shanks and enough water to cover by a few inches. Bring to a boil, then immediately reduce to a simmer. Skim off all the foam and scum that rises — this is crucial for a clean-tasting broth. Simmer for about 1 hour until the beef is half-tender.
Add the beef tripe, sliced ginger, bruised lemongrass, crushed garlic, quartered onion, and slit siling haba. Season with fish sauce, salt, and pepper. Continue simmering for another 45–60 minutes, until both the shank and tripe are tender. The lemongrass and ginger will infuse the broth with a distinctly Ilonggo aroma.
When the tripe is tender, add the cubed beef liver and cook for only 5–7 minutes. Liver cooks fast and will become rubbery if overcooked. Add the chopped malunggay leaves and pakchoy at this stage too — just enough time to wilt them.
Lower the heat to the lowest setting. Pour the pork blood in a thin, steady stream while stirring the soup constantly in one direction. The blood will thicken the broth and turn it a deep, rich brown. Keep stirring for 2–3 minutes to make sure the blood is fully cooked but doesn't separate or become grainy.
Add the kangkong and finely chopped siling haba. Heat through for just 1 minute — kangkong wilts almost instantly. Do not boil after adding the blood or it will separate.
Serve immediately in deep bowls with generous portions of meat, tripe, and vegetables. Each bowl should have a good ratio of everything. Serve with steamed rice, extra fish sauce, and a side of soy-vinegar (sili at suka) for dipping. Best enjoyed with friends, as it's a dish made for sharing.

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