Comments on: Cebu Style Beef Bulalo / Pochero

By: jerome

jerome — Fri, 18 Sep 2009 18:58:51 +0000

This post made me rush to the nearest Seafood City Filipino Market and bought the heaviest package of beef shank bulalo they ever got!!!!….But I used a pressure cooker (cheater me!!!) so I was able to tenderized the meat in under 30 minutes. Lets say I have to take aspirin as a precautionary measure after that.. oh I just put baby bokchoy and nothing else besides garlic and onions and of course patis/lemon on the side….yummmmm

By: ghia

ghia — Sun, 31 May 2009 07:40:07 +0000

marketman, where do you buy dayap? or do you have your own plant?

By: Ellen

Ellen — Sat, 23 May 2009 05:55:22 +0000

i’m cooking this now MM…what can i say? i got inspired when i read it a few days ago =) and had to rush to the market to get some marrow bone. i’m following your recipe to a tee =)

By: Eileen

Eileen — Sat, 23 May 2009 00:50:28 +0000

The pochero we could at home is different from this version because we put cabbage, saba, tomato sauce and pork & beans…

By: Cecilia

Cecilia — Fri, 22 May 2009 05:22:28 +0000

What a coincidence. Just served this for dinner last night with the family and my daughter’s friends. I didn’t think the Western kids would appreciate this that much, but they were making slurping sounds and going “m-mmm”. Had seconds and thirds, too. This dish always brings back memories of our grandmother. I cook this at least once a month for my sister and I to have, as it is her most favorite dish. Then we reminisce about our family as we eat.