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Bulalugaw Recipe

Beef shank rice porridge with sweet corn.
Prep Time10 mins
Cook Time1 hr
0 mins
Course: Main Course
Cuisine: Filipino
Keyword: bulalo, lugaw, porridge
Calories: 1992kcal
Author: Vanjo Merano


  • 2 lbs beef shank
  • 1 piece Knorr Beef Cube
  • 1 cup Jasmine rice
  • 1 piece sweet corn
  • 3/4 cup scallions chopped
  • 1/4 cup roasted garlic
  • 1 piece onion chopped
  • 1 head garlic crushed
  • 1/2 cup chicharon crushed
  • 3 pieces egg boiled
  • 2 quarts water
  • 3 tablespoons cooking oil
  • 1/2 teaspoon salt
  • Fish sauce and ground white pepper to taste


  • Arrange beef shank in a pressure cooker. Sprinkle 1 teaspoon salt. Pour 2 ½ cups water. Cover and pressure cook for 20 minutes. Set the tenderized beef shank aside. Save the beef stock for later.
  • Heat a cooking pot and pour-in some cooking oil. Add the garlic immediately. Slowly brown the garlic as the oil heats up.
  • Once the garlic starts to brown, add onion. Saute until soft.
  • Add rice. Saute for 30 seconds to a minute.
  • Pour-in beef stock. Stir. Add water. Let boil.
  • Add Knorr Beef Cube. Stir. Continue to cook while stirring every few minutes until the porridge thickens. Note: add more water if needed.
  • Add sweet corn. Cook for 12 minutes.
  • Season with patis and ground black pepper.
  • Arrange the tenderized beef shank in a bowl. Pour rice porridge (lugaw) and top with boiled eggs and sweet corn. Garnish with chopped scallions, crushed pork cracklings (chicharon), and roasted garlic. Serve with a dip of fish sauce and calamansi.
  • Share and enjoy!


Calories: 1992kcal | Carbohydrates: 185g | Protein: 148g | Fat: 70g | Saturated Fat: 12g | Cholesterol: 237mg | Sodium: 2858mg | Potassium: 2935mg | Fiber: 8g | Sugar: 8g | Vitamin A: 748IU | Vitamin C: 42mg | Calcium: 409mg | Iron: 17mg