Filipino

Chicharon Bulaklak

Name: Chicharon Bulaklak
Total time: 90 min
Yield: 5 servings
Cuisine: Filipino
Ingredients: 2 lbs pork mesentery (bulaklak/ruffle fat); 1/4 cup rock salt (for cleaning); 1 head of garlic, crushed; 1 tbsp whole black peppercorns; 3 dried bay leaves; 4 cups cooking oil (for deep frying); Spiced vinegar (vinegar, crushed garlic, chopped chilies, salt, and pepper) for dipping

Deep-fried ruffled pork fat (mesentery) served as a crunchy bar snack.

90 minutes

Serves 5

Appetizer/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.

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