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.

Tips

For crunchier results, dry the ruffle fat on a tray or even chill it for two hours before frying.

80 min.
5 People
Medium
Budget

Ingredients

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

Cooking Method

Boil ruffle fat in water for 10 minutes to remove odor and impurities. Remove from pot and rinse under running water. Drain.
Combine pork, peppercorns, garlic, bay leaves, salt, and Knorr Pork Cubes in a pan. Add enough water just to cover meat.
Cook for 30-40 minutes or until almost dry. Remove from pan.
Heat oil for deep-frying. Cook chicharon in batches until golden and crisp. Drain on paper towels. Serve hot with spiced vinegar.

Compared to other meaty bar chows, like crispy pata and lechon kawali, chicharon bulaklak is more budget-friendly. But remember to eat it in moderation! Even if it’s high in protein and keto diet-approved, you still shouldn’t eat an entire plate in one go. When planning your party spread, pair this chicharon bulaklak recipe with lighter fare, including roasted nuts and vegetable slices. A balanced menu means more opportunities to enjoy!