Once boiling, drain the water and rinse both the pot and the meat to remove impurities (Hugasan ang kaldero at karne). This first boiling helps achieve a clear broth later.

Return the cleaned meat to the pot and add fresh cold water until the meat is completely covered (Lagyan ng sapat na tubig). Add the quartered onions, whole peppercorns, and fish sauce (Idagdag ang sibuyas, paminta, at patis). Bring to a boil again, then immediately reduce heat to maintain a gentle simmer at 85-90°C/185-195°F (Ibaba ang apoy at pakuluan ng banayad).

Let the broth simmer gently for 2 to 2.5 hours (Pakuluan ng dahan-dahan ng dalawang oras), occasionally skimming any foam or impurities that rise to the surface (Alisin ang bumubula sa ibabaw). The meat should be tender but still holding its shape when pierced with a fork (Kapag malambot na ang karne pero hindi pa nagkakadurug-durog).

After the meat is tender, add the quartered potatoes and corn (Idagdag ang patatas at mais). Continue simmering for 10-15 minutes until the potatoes are almost cooked through (Pakuluan hanggang malambot ang patatas).

Add the celery pieces (Idagdag ang kintsay) and cook for another 3-5 minutes. The celery should retain some crunch (May crunch pa dapat ang kintsay).