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How You Make Manny Pacquiao's Bone Soup

In Brief:

After his morning runs, Manny Pacquiao likes to eat ‘bulalo,’ a peasant-style soup from his native Philippines. Nonoy Neri, his longtime chef, gave us the recipe, which we adapted with chefs Dale Talde and Miguel Trinidad.

You Will Need
Stockpot 10 quarts
Sieve 1
Skimmer 1
Marrow bones, cut into one inch pieces 1 lb
Beef short ribs 2 lbs
Onion, quartered 1
Garlic 3 cloves
Black peppercorns 1 tsp
Three Crabs Fish Sauce 2 tbs
Salt 1 tbsp
Corn cobs, cut into 1.5" pieces 2
Chayote, peeled, cubed 1
Baby Bok Choy, leaves separated 3
White vinegar, tbsp 3 tbsp
Eggs 5
Suka, or garlic vinegar (recipe to follow)
This will take: 6 hours

Boil Water

Bring a large pot of water to a boil. A ten-quart stock pot will do (this one has a nifty spigot.)

Then add the marrow bones and the short ribs to the pot and return to a boil.


Remove Meat

Continue boiling until no red blood from the meat is visible (about ten minutes), then remove the meat and bones with tongs and scrub under cold water to remove all scum.


Scrape Marrow

Using a butter knife, remove the marrow from the bones and reserve for the end. Dump the water in the pot out and rinse the pot.


Add Spices

Return the cleaned meat and bones to the pot then add the onion, garlic, peppercorns and fish sauce. Cover with water than bring to a rolling boil, skimming off any scum that accumulates. Reduce the heat to medium low and cook until tender, between four or five hours.


Strain the Stock

Transfer the meat and bones to a bowl, then strain the stock through a fine mesh sieve, discard the solids then return the meat and bones to the strained stock.


Poach Egg

In separate pot, boil two quarts of water with white vinegar and 1 tbsp of salt. Create a whirlpool in water, drop egg into water and poach.


Add Remaining Ingredients

Add the corn and chayote and simmer for another twenty minutes or until the chayote is tender. Salt to taste. At the last minute, add the bok choy and stir the reserved bone marrow into the broth.

Add the poached egg and the suka, and then serve with rice.

To cut through the fat in the soup, Filipinos traditionally use suka, a vinegar infused with garlic. We asked Miguel Trinidad, the chef owner of New York Filipino themed restaurants Maharlika and Jeepney. After traveling in the Philippines, Trinidad learned to flavor suka with a variety of spices, and recommends aging the vinegar for the cycle of one full moon, at the very least, to bring out maximum flavor.

Suka Infusion
Empty wine bottle and cork 1
Sugar cane vinegar 1 quart
Garlic 10 cloves
Sili or bird chillies 6
Black peppercorn 1 tbs
Scallion 1
Ginger 1 thumb-sized piece, julienned
This will take: 20 minutes

Obtain bottle

Drink a bottle of wine and clean it out.


Mix ingredients

Place all ingredients in the bottle and cork.


Let It Blend

Leave for the cycle of one full moon and eat with everything.