'The Pochero of Davao'
'Bulca Chong' is an intimidating word for a 'Beef Pochero'. In Manila, we call this dish 'Beef Pochero'. Bulca Chong is simmered for hours to get the full flavor of the beef. It has potatoes and onion leeks and it is colored with annato seeds.
The beef is so tender and the whole meal goes well with 'patis' fish sauce....:) I have eaten 3 cups of rice with my Bulca chong :)
The lower picture is their 'Bulalo', beef shank bone-in simmered for hours until the meat falls of the bone. The difference with Luzon's bulalo, This one the broth is thickened with starch.
Interesting name, yet so delicious!
I'm sorry Amigo but Bulcachong is not made of beef; it's made of bull meat; the carabao meat; that is why it's called BULLcachong; Perhaps you can check out this post: http://cebuanddavao.com/2011/02/16/chongs-bulca-chong/
ReplyDeleteYou and your readers might want to check this out:http://cebuanddavao.com/2010/07/04/how-to-make-bulcachong/
ReplyDelete