Dale Talde Shows You How to Make Bulalo, the Bone Marrow Soup Worthy of Manny Pacquiao

‘No matter how much success you have, you always want to eat what you grew up on’
Top Chef’s Dale Talde Shows You How to Make Bulalo, the Bone Marrow Soup Worthy of Manny Pacquiao
True.Ink

This is what Manny Pacquio eats every morning after his run. 

From True.Ink, the storytelling platform from documentary producer Geoffrey Gray, here’s the hearty version of bone broth that’s been missing from your life. Bulalo, a traditional Filipino peasant soup made from beef shin bones, is restorative and deeply satisfying — and it’s what Manny Pacquiao eats after his morning runs.

The recipe, provided in the video below, comes directly from Pacquiao’s longtime personal chef, Nonoy Neri, and was adapted by chefs Dale Talde (Talde, Pork Slope, Carrino Provisions)  and Miguel Trinidad (Maharlika, Jeepney).

“This definitely represents the frugality of Filipino cuisine,” said Talde. “You’re literally making a soup out of bones. There are no premium cuts of meat here.” Pacquiao, who spent his early years in extreme poverty in the Philippines, grew up on the dish and has been eating Neri’s version for more than a decade.

“No matter how much success you have, you always want to eat what you grew up on,” said Talde. “No amount of money buys the nostalgic feeling of what your mother made you as a kid.”

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