This topic has to be moved to the Food section I guess. Anyway, bulalo is just like the same as cooking a "nilagang baka". You have to boil the meat (usually beef feet) until tender. But boiling/tenderising should be done in a low temperature or little "flame" only to achieve the desirable meat ternderness. A pressure cooked meat taste somewhat a little different from a meat tendered using the traditional method. After about 2 hours or more (it depends on your judgment for the tenderness of the meat), then you can add the spices, mainly black pepper, chopped onions, salt and MSG (optional). It's the mixture and proper quantities of those spices that determine the outcome of your "master piece". good luck