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Bulalo and marrow.jpg
Course Main course
Place of origin Philippines
Serving temperature Hot
Main ingredients Beef, 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 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 of it says that this type of dish originated from Batangas where you find the many versions of Bulalo.[1] Other reference says that it actually came from Tagaytay in which there are a lot of cows. There's an old story that Tagaytay was part of Batangas.

See also[edit]


  1. ^ "Batangas: Where old-world meets new luxury". Asian Journal USA. Retrieved 26 October 2012.