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Bulalo, Pamana. (Philippines).jpg
CourseMain course
Place of originPhilippines
Serving temperatureHot
Main ingredientsBeef, cabbage, chinese cabbage, corn, fish sauce, garlic, onion, potatoes, lemon

Bulalô is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and marrow bones until the collagen and fat has melted into the clear broth. Bulalo [1] is native to the Southern Luzon region of the Philippines.

It is also called kansi in Hiligaynon/Ilonggo while it is called pochero in Cebu (not to be confused with the Tagalogs' version of pochero).


Many references have evolved regarding its origin. One reference says that this type of dish originated from Batangas where many versions of bulalo exist.[2] Other reference says that it actually came from Tagaytay in which there are a lot of cows. There is an old story that Tagaytay was part of Batangas.[citation needed]

See also[edit]


  1. ^ "Bulalo Recipe". Pinoy Recipe at iba pa. Retrieved 17 December 2012.
  2. ^ "Batangas: Where old-world meets new luxury". Asian Journal USA. Retrieved 26 October 2012.