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.

By: theresa

theresa — Thu, 21 May 2009 23:53:35 +0000

Could you explain the difference(s) between bulalo and nilaga? I feel as if the dish described above is one that I have loved my whole life, but have grown up knowing it as nilaga. Was my mom just trying to simplify things for her american-born children?

By: Maria Clara

Maria Clara — Thu, 21 May 2009 23:05:54 +0000

Ted: If you have relatives coming back from Manila, ask them to bring you back a couple of packages of â€œSimbotâ€ which is available at any SM stores, Cherry Foodrama and Rustanâ€™s. It is good in only beef nilaga, beef barbecue marinate, Korean beef ribs stew. I find simbot excellent in any beef dishes but not like it in chicken or pork dishes.

By: Ted

Ted — Thu, 21 May 2009 22:37:04 +0000

MM, Try charring the onions and ginger in an open flame first, then remove the charred skin and chop and add to the simmering broth. Makes a lot of difference with the broth.

By: jdawgg

jdawgg — Thu, 21 May 2009 21:58:41 +0000

Like I said I’m about 290+ lbs. and by reading your website everyday, It’s difficult to git rid of the weight. Ha ha lol :>) I’m hungry now

By: mikel

mikel — Thu, 21 May 2009 18:35:56 +0000

sarap!i can actually cook bulalo pero tinatamad ako.