Homemade Chicharon Bulaklak to Enjoy With Friends
Who can resist freshly cooked chicharon bulaklak? That crunch, the tender fat, the hot oil that gushes out of each bite? It’s everything Filipino revelers look for in their bar chow – a deep-fried golden floret that goes well with ice-cold beverages.
But what is chicharon bulaklak, really? Despite being called ruffle fat, this part of the pig is more tissue than fat. (But that doesn’t mean you can overindulge!) It’s also not the bituka but the mesentery that keeps the small intestines in place.
Like other offal, this organ meat requires thorough cleaning before consumption. Learn how to cook chicharon bulaklak with this step-by-step guide.
For crunchier results, dry the ruffle fat on a tray or even chill it for two hours before frying.
- 2-3 kg chicharon bulaklak (pork ruffle fat), cleaned and cut into small pieces
- 2 tbsp black peppercorns
- 2-3 heads garlic, crushed
- 6 pcs bay leaves
- 1 tbsp rock salt
- 2 pcs Knorr Pork Cubes
- water, to cover meat
- oil, for deep-frying
- spiced vinegar, to serve