Batangas is cattle country and its bulalo proves it: marrow bones simmered three or four hours until the broth runs clear and the marrow melts. In Tagaytay, on the ridge above Taal volcano, it is eaten piping hot even in the cool breeze. Local etiquette demands picking up the bone with your hands and sucking it.
Ingredients
1.2 kg beef shank bones with marrow and meat
1 corn cob, cut into chunks
1/2 cabbage, in wedges
1 chayote, quartered
1 whole onion
1 tsp whole peppercorns
2 tbsp patis (fish sauce)
450–650 kcal per typical serving.
Per bowl with 300 g of marrow bone, no rice; the marrow provides nearly all the fat. (estimated from the typical recipe)
