Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- For beef soups, boil the bones first, drain, and rinse before adding fresh water for a clearer broth.
Cooking Tips
Skim off any scum or impurities that rise to the surface during the first boil — this keeps the broth clear and clean-tasting. For the richest flavor, start with cold water and bring to a gentle simmer rather than a rolling boil. This extracts more depth from the meat and bones. Batanguenos take their food seriously — use the freshest local ingredients you can find. The quality of each component shines through in Puchero Bulalo.
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.
Puchero Bulalo
Puchero Bulalo — tender beef prepared in traditional Filipino style with local seasonings. A hearty and satisfying main dish.
Instructions
- Heat a cooking pot or pressure cooker. Once hot, sear one side of the beef shank for 2 minutes. Turn it over to sear the other side for another 2 minutes.Remove the beef shank and set aside.
- Pour oil into the pressure cooker. Saute onion, garlic, and tomato.
- Mix in Chinese sausage or chorizo de bilbao. Saute for 2 minutes.
- Fold in the seared bulalo back into the pressure cooker.
- Pour in tomato sauce and beef broth. Let boil. Cover the pressure cooker and pressure cook for 20 to 30 minutes.
- Let the pressure out of the pressure cooker and then remove the cover.
- Fold in the saba banana, garbanzos, and potato. Continue to cook for 5 to 8 minutes.
- Incorporate long green beans, bok choy, and cabbage. Stir. Cook for 3 to 5 minutes.
- Add fish sauce and ground black pepper. Stir.
- Transfer to to a serving plate. Serve!
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Pro Tips & Troubleshooting
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- For beef soups, boil the bones first, drain, and rinse before adding fresh water for a clearer broth.
Cooking Tips
For the richest flavor, start with cold water and bring to a gentle simmer rather than a rolling boil. This extracts more depth from the meat and bones.
Batanguenos take their food seriously — use the freshest local ingredients you can find. The quality of each component shines through in Puchero Bulalo.
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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