Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicharon Bulaklak
Deep-fried ruffled pork fat (mesentery) served as a crunchy bar snack.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
5 steps- 1
Thorough Cleaning: This is crucial. Rub the pork mesentery vigorously with the rock salt to remove any slime and odor. Rinse thoroughly under cold running water multiple times until the water runs clear.
- 2
Tenderize and Flavor: Place the cleaned mesentery in a large pot. Add water to cover, along with the crushed garlic, peppercorns, bay leaves, and a tablespoon of salt. Bring to a boil, then simmer for 45-60 minutes until the fat is very tender.
- 3
Drain and Dry: Remove the mesentery from the pot and drain in a colander. Pat it completely dry with paper towels, or better, let it air dry in the fridge for a few hours. Cutting it into bite-sized pieces now or after frying is up to preference.
- 4
Deep Fry: Heat the cooking oil in a deep pot or wok to 350°F (175°C). Carefully lower the dried mesentery into the hot oil. Stand back, as it will splatter.
- 5
Crisp: Fry for 10-15 minutes, turning occasionally, until the fat blooms into a flower shape (hence "bulaklak") and turns a deep, crispy golden brown. Drain on paper towels and serve immediately with spiced vinegar.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving600
Calories
49 g
Protein
1 g
Carbs
43 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Chicharon Bulaklak is deep-fried pork mesentery, named bulaklak, or flower, for its ruffled, blossom-like shape. A classic pulutan eaten with cold beer and spiced vinegar, it is prized for its lacy, crunchy texture. Like other Filipino fried pork, it is simmered tender first, then fried until crisp.
Listahan note
This version cleans and simmers the mesentery with aromatics, dries it well, then fries it to a lacy crunch served with a sharp spiced vinegar dip.
Technique cues
- Clean the mesentery thoroughly; this step is essential for flavor and texture.
- Dry it well after simmering so it fries crisp rather than greasy.
- Serve immediately with spiced vinegar while the crunch is at its peak.
Kitchen flow
- Parallel prep
- Simmer and dry the mesentery ahead; the fry is quick.
- Make-ahead
- Simmer and chill the day before, then fry just before serving.
- Leftover move
- Leftover Chicharon Bulaklak reheats best in an oven or air fryer rather than a microwave, which keeps it from turning soft. This one leans on the Spiced vinegar for dipping. Everything else is quick — the simmer is the one step that takes real time.
- Cleanup rhythm
- Strain and cool the frying oil; wipe spatter promptly.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Pork mesentery (bulaklak)
Main cut
Purpose: Its ruffled structure fries into the signature lacy crunch.
Handling: Clean well, simmer tender, then dry before frying.
Adaptation: Pork intestine fries similarly with a chewier bite.
Bay leaves and peppercorns
Aromatics
Purpose: Season the simmer and tame any strong odor.
Handling: Add to the boiling water; discard before frying.
Adaptation: Star anise or ginger can join them.
Salt
Seasoning
Purpose: Seasons the meat through the simmer and after frying.
Handling: Salt the boil and add a final sprinkle after frying.
Adaptation: Coarse salt works best.
Spiced vinegar (for dip)
Dipping acid
Purpose: Cuts the richness and is the traditional partner.
Handling: Mix vinegar with garlic, chili, salt, and pepper.
Adaptation: A soy-calamansi dip also works.
Technique notes
- Thorough cleaning is non-negotiable for good chicharon bulaklak.
- Dry fully before frying or it spits and turns greasy.
- Serve hot and fresh; it softens quickly once it cools.
Ingredient swaps
- Air-fryer direction
- Air-fry the dried, simmered pieces for less oil.
- Different-cut direction
- Use pork intestine for a chewier chicharon.
- Gluten-free dip direction
- Keep the dip to vinegar, garlic, and chili.
Serve alongside
- Spiced vinegar dip
- Steamed white rice
- Atchara (pickled papaya)
- Green mango
- Cold lager
- Calamansi soda
- Iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best fresh; refrigerate up to 2 days, though it loses crunch.
- Re-crisp in an oven or air fryer to recover texture.
- Freezing is not recommended.
Equipment
- Pot for simmering
- Deep heavy pan
- Spider or slotted spoon
- Paper-lined rack
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