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Pork Bulalo Recipe

Pork Bulalo Recipe

Use an affordable pork cut!

What Is Pork Bulalo?

Bulalo is normally made with beef but swapping it and making a pork version is just as delicious! For this version, the affordable meat cut pork pata (pork hocks) is used. The resulting soup is not only delicious, but it also becomes slightly thickened from the gelatin in the pork. 

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How to Serve Pork Bulalo

Serve it with steaming hot rice: Pork bulalo is a Filipino ulam dish with a twist, and just like most of our delicious food, it’s best served with rice. Not only does it make the whole meal heartier; the rice will absorb all the flavors of the soup, making the whole experience more enjoyable.

Serve with a dipping sauce: Some people like to add a splash of sauce to bulalo to add a pop of flavor. One of the most popular sauces for bulalo is a mix of patis or fish sauce, calamansi, and chili. The tang and spice of this sauce cuts through the fatty pork and makes the dish more appetizing.

How To Cook Pork Bulalo

Begin by boiling 3 cups of water in a pot. Once the water is boiling, add the pork pata and let it simmer for roughly 20 minutes. During this time, make sure to remove any scum that surfaces.

After the simmering, discard the liquid and thoroughly clean the pot. Then, rinse the pata pieces under running water to ensure any leftover scum is eliminated.

Place the cleaned pata back into the pot and combine it with the onion, garlic, and whole black peppercorns. Cover everything with the remaining water and add the Knorr Pork Broth Cube (available here). Then, bring it to a boil for about 50 minutes, or until the pork becomes tender. At this stage, add the corn segments and continue to boil until the corn is completely cooked, which should take around 20 minutes.

Season the broth with patis and salt according to your preference. Once finished, turn off the heat and stir in the baby bok choy, allowing the residual heat to gently cook the greens.

To serve, arrange the meat and vegetables in a bowl, and for a clear soup, strain the broth over them. This dish pairs well with rice and can be enhanced with a side of patis and calamansi for added flavor. Enjoy your meal!

Tips To Make The Best Pork Bulalo

1. You can use other pork cuts.

While the pork hock or pork pata is the closes approximation to beef shank or beef bulalo, you can swap or add other pork cuts to make pork bulalo. Pork kasim is a chunkier option, while pork ribs can give your pork bulalo a milder flavor.

2. Don’t skip the first boil.

Boiling the pork pata first and getting rid or the scum before boiling it a second time in order to tenderize it is crucial to get a clear broth. This first step thoroughly cleans the meat, and gives you a cleaner pork flavor when you finally finish cooking.

3. Add as much veggies as you like.

If you are not able to source bok choy, you can also swap it out with cabbage or pechay! Leafy greens go perfectly well with this soupy dish, as they complement the pork both well.

Pork Bulalo Storage Tips

1. You can refrigerate pork bulalo.

Leftover pork bulalo can be refrigerated for up to 5 days. It’s best to keep it in an airtight container. If you can, you may separate the bok choy or any leafy vegetable you’ve added so they don’t get too soggy while in storage.

2. You can freeze pork bulalo indefinitely.

If you’re planning to meal prep, you can freeze pork bulalo for up to two weeks. However, avoid freezing the bok choy or any leafy vegetables along with the broth, as these will not hold up well when reheated. You can simply add the bok choy when you reheat the pork bulalo, at about the last 3-5 minutes of cooking.

Pork Bulalo Recipe

Use an affordable pork cut!

PREP TIME: 15 minutes

COOK TIME: 1 hour 30 minutes

TOTAL TIME: 1 hour 45 minutes

COURSE: Main Dishes, Soup

CUISINE: Filipino



Pork Bulalo Ingredients

  • 6-7 cups water divided
  • 500 Grams pork pata sliced
  • 1 medium red onion quartered
  • 5 cloves garlic crushed
  • 2 teaspoons whole black peppercorns
  • 1 piece Knorr Pork Broth Cubes (available here)
  • 2 tablespoons fish sauce (patis)
  • 1 piece corn cut into 4 segments
  • 1 bunch baby bok choy
  • Salt to taste


  1. Boil 3 cups water in a pot. Add the pork pata. Skim off the scum on the surface, simmering for about 20 minutes.
  2. Discard the liquid and clean the cooking pot. Clean the pata pieces under running water to remove any scum stuck to the meat.
  3. Return the pata to the clean pot and add the onion, garlic and whole black peppercorns. Cover with the remaining water and add Knorr Pork Broth Cube (available here). Boil for 50 minutes or until the pork is tender.
  4. Add the corn segments and continue boiling until the corn is cooked around 20 minutes. Add patis and salt to taste.
  5. Turn off the heat. Add the baby bok choy. Let the heat from the broth wilt the bok choy. Transfer the meat and vegetables into a serving bowl. Strain the broth into the bowl to ensure a clean and clear broth. Serve with rice and patis and calamansi on the side.


i. Calories – 498 Calories

ii. Fats – 29.8 grams (38.2%)

iii. Carbohydrates – 10.66 grams (3.87%)

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