Deep Fried Bulalo with Restaurant Style Teriyaki Sauce

Ingredients for Deep Fried Bulalo with Restaurant Style Teriyaki Sauce

• 2 1/2 lbs beef shank
• 8 cups water
• 1 teaspoon salt
• 1 teaspoon garlic powder, for seasoning
• 1/2 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 1 egg, beaten
• 3/4 cup panko breadcrumbs
• 2 cups cooking oil
• 5 tablespoons dark soy sauce
• 1/4 teaspoon ginger powder
• 1/4 teaspoon garlic powder, for sauce
• 1/4 cup brown sugar or muscovado sugar
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 1 cup water, for sauce
• 3 tablespoons cold water, for dissolving cornstarch

How to cook Deep Fried Bulalo with Restaurant Style Teriyaki Sauce

1. 1.Place the beef shank and 8 cups water in a pressure cooker and cook under pressure for 15 to 20 minutes, just until tender enough while still holding its shape.
2. 2.Lift out the beef shank and let it cool slightly, then mix the salt, 1 teaspoon garlic powder, and black pepper and rub the seasoning all over the meat; rest for 10 minutes.
3. 3.Heat the cooking oil in a deep, wide pot over medium heat. Coat each beef shank in flour, shake off excess, dip in beaten egg, then press into panko until fully covered.
4. 4.Deep-fry over medium heat for about 10 minutes, turning as needed, until the crumb coating is golden brown and crisp; drain on paper towels.
5. 5.For the sauce, combine dark soy sauce, ginger powder, 1/4 teaspoon garlic powder, sugar, honey, and 1 cup water in a saucepan and bring to a boil over medium heat.
6. 6.Stir the cornstarch with 3 tablespoons cold water, pour it into the boiling sauce, and keep stirring until the sauce thickens to a glossy coating consistency.
7. 7.Serve the fried bulalo hot with the teriyaki sauce on the side or spooned over the top.