Pork Bulalo Recipe Panlasang Pinoy: Filipino Braised Bone-In Pork Stew

This Filipino braised pork stew brings rich, comforting flavors to your table with a simple yet foolproof approach. I’ve adapted my grandmother’s techniques into steps anyone can follow.

The key is slow-simmering bone-in pork until it’s fall-off-the-bone tender, with vegetables soaking up the savory broth. No complicated methods—just patience and the right balance of seasonings.

What you’ll get is a hearty, aromatic dish that tastes like home. The broth deepens in flavor as it cooks, while the pork becomes irresistibly tender and juicy.

Perfect for family dinners or when you crave something deeply satisfying. Here’s how to make it.

Ingredients for Pork Bulalo Recipe Panlasang Pinoy

This hearty stew starts with bone-in pork and a few humble vegetables. Rich flavors build naturally.

The pork is everything here. Bone-in shoulder (sometimes labeled as pork butt) gives you that melty texture—avoid lean cuts like tenderloin. I grab mine from Filipino markets (they know bulalo), but Costco or your local butcher work too. Ask them to cut it into 2-inch chunks if you’re not comfortable doing it yourself. The marrow in the bones is pure gold for the broth (don’t skip the bone-in part).

No fish sauce? Soy sauce with a dash of salt gets you 80% there. Fresh corn not in season? Frozen works perfectly (no need to thaw). Out of bay leaves? A pinch of dried thyme adds depth. The cabbage can be subbed with Napa cabbage or bok choy—both soak up the broth beautifully. If you’re using frozen corn, toss it in straight from the freezer during the last 10 minutes.

This tastes even better the next day. Keeps for 4-5 days in the fridge, freezes for 3 months (portion it before freezing). The broth will thicken as it cools—that’s all the collagen from the bones. Just reheat gently with a splash of water if needed.

Step-by-Step Instructions for Pork Bulalo

Here’s my proven method for building layers of flavor in this comforting Filipino stew.

Step 1: Brown the Bone-In Pork Shoulder

Heat the 2 tbsp vegetable oil in a large pot over medium-high heat. Add the 2 lb bone-in pork shoulder chunks in a single layer, working in batches if necessary to avoid crowding. Sear undisturbed for 4-5 minutes per side until deeply golden brown.

This step creates a flavorful fond at the bottom of the pot that will enhance the stew’s depth. Don’t rush the browning process—you want a rich, caramelized crust on each piece. Transfer the browned pork to a plate and set aside.

Step 2: Sauté Aromatics and Build the Base

In the same pot, add the yellow onion and cook for 3 minutes until slightly softened. Add the 6 cloves garlic cloves, 1 tsp whole black peppercorns, and 3 pieces bay leaves, stirring for 1 minute until fragrant.

Pour in the 3 tbsp fish sauce and 2 tbsp soy sauce, scraping up any browned bits from the bottom. This deglazing step incorporates all that caramelized flavor into the stew. Let it simmer for 2 minutes to meld the flavors.

Step 3: Simmer the Pork Until Tender

Return the browned pork to the pot along with the 8 cups water and 1 tbsp salt. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 1 hour, skimming off any foam that rises to the surface.

After an hour, add the 3 whole large potatoes and 3 whole large carrots. Continue simmering uncovered for 30-40 minutes until the pork is fork-tender and the vegetables are soft. You’ll know it’s ready when the meat pulls away from the bone easily.

Step 4: Add Vegetables and Finish

Stir in the 1 cup corn kernels and 0.5 whole green cabbage wedges. Simmer for an additional 10-15 minutes until all vegetables are tender-crisp. The cabbage should be soft but still hold its shape.

Taste and adjust seasoning with more salt if needed. The broth should be rich and savory with a balance of salty, umami flavors. Remove the bay leaves before serving.

Best Sauces and Condiments for pork bulalo recipe panlasang pinoy

Traditional Filipino Dips

My grandmother always served this with toyo at calamansi, a simple mix of 2 tbsp soy sauce and 1 tbsp fresh calamansi juice. The citrus brightens the rich broth beautifully. I squeeze in ½ tsp minced siling labuyo for a little kick. 💛

Spicy Vinegar Sauce

A Filipino-style spicy vinegar is my go-to for cutting through the richness. Combine ½ cup cane vinegar, 1 tsp minced garlic, 1 tbsp chopped shallots, and 1-2 siling labuyo. Let it sit for 10 minutes before serving.

Creamy Liver Spread

For a richer option, I love serving with Filipino liver spread (like 555 brand) thinned with a little broth. Spread it on crusty bread or mix 2 tbsp directly into your bowl. The umami depth pairs perfectly with the pork.

Pickled Vegetables

Atchara (pickled green papaya) adds a tangy crunch that balances the stew. I buy mine from Filipino markets but you can make a quick version with julienned carrots and daikon radish in rice vinegar, sugar, and salt.

Chili Garlic Paste

My secret stash is sambal oelek mixed with minced garlic. A ½ tsp dollop in each bowl lets everyone customize their heat level. I also add it to the broth during the last 5 minutes of cooking for depth. ⚡

Frequently Asked Questions