How to make it

  • In a pressure cooker, boil bulalo (bone and meat), onions and salt in water.
  • Reduce heat and simmer, skimming off any scum that rises to the surface for about 30 minutes.
  • Cover pressure cooker and pressurize for 30-45 minutes.
  • Remove pressure by running cold water on top of the cover.
  • Simmer for another 15 minutes or until meat is tender.
  • Add tanglad, onion leaks and petchay and bring to boil.
  • Remove from heat.
  • Serve with patis and kalamansi on the side and white rice.

People Who Like This Dish 1
Reviews & Comments 3

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  • ferdslim 10 years ago
    Kalamansi is chinese orange, but you can use lemon or lime as an alternative
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  • nanny 10 years ago
    This sounds great but what is kalamasi?
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  • ferdslim 10 years ago
    Masarap higupin lalo na kung lasing :-)
    Was this review helpful? Yes Flag

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