Bulalo
Bulalô is a beef dish from the Philippines. It is a light colored soup which is made by slow-cooking beef shanks and bone marrow until the collagen and fat has melted or dissipated into a clear broth. It typically includes leafy vegetables, corn on the cob, scallions, onions, garlic, ginger, and fish sauce. Potatoes, carrots, or taro may be added. It is commonly eaten on rice with soy sauce and calamansi on the side. Bulalo is native to the Southern Luzon region of the Philippines, particularly in the provinces of Batangas and Cavite.
Bulalo is a pre-colonial Filipino dish. Its name comes from the word bulalo, which means "bone marrow" in Tagalog. Bulalo originally does not include vegetables or starchy ingredients. Though in modern times, vegetables have become more typical in most bulalo recipes. The key distinguishing ingredient of the dish is the bone marrow, which differentiates it from similar beef broth dishes in the Philippines. Bulalo is most commonly confused with nilagang baka, since both can share almost all of the same ingredients. However, nilagang baka only uses meaty and fatty cuts of beef and does not include bone marrow.
Other similar dishes in other parts of the Philippines include the Western Visayan cansi which is soured with batuan fruit; the Waray dish pakdol; and the Cebuano dish ''pochero.''