Cebu-style bulalo, or Visayan pochero, is a light and fragrant beef stew with corn and bok choy.
2 marrow bones, cut to expose marrow on one end
salt, to season
1 onion, quartered
3 cloves garlic
2 bay leaf
1 teaspoon peppercorns
2 tablespoons fish sauce (patis), to taste
2 cobs corn, cut into 1.5 inch segments
3 bundles baby bok choy, leaves separted
rice, (steamed), to serve
patis (fish sauce), for dipping
Season meat with salt and pepper and brown in a pan.
In a soup pot, saute onion and garlic. When fragrant, add water into the soup pot.
Put browned meat into the pot together with bay leaves and peppercorns and bring to a boil. Lower down to a simmer and cook until meat in tender. Remove the scum that appears at the surface while simmering.
When the meat is fork-tender, adjust seasoning of the soup with patis. Add salt and pepper if preferred.
Add corn and simmer until cooked. Add bok choy as close to the serving time as possible. Simmer for a maximum of 3 to 5 minutes.
Serve with hot rice and a dipping sauce of patis, calamansi, and sili.
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