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Chicharon Bulaklak

A popular deep-fried pork ruffle fat snack cooked until golden and shatteringly crisp. Serve piping hot alongside a bowl of seasoned dipping vinegar.

80 minMediumServes 4420 cal/serving

FilipinoAppetizerStovetopKetoLow CarbHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-Sugar

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Ingredients

  • 2 lbs pork mesentery, cleaned
  • 6 garlic cloves, crushed
  • 1 tsp whole black peppercorns, crushed
  • 4 dried bay leaves
  • 2 tsp salt
  • 4 cups vegetable oil
  • 1/2 cup cane vinegar

Instructions

  1. 1

    Combine 2 lbs cleaned pork mesentery, 6 crushed garlic cloves, 1 tsp crushed whole black peppercorns, 4 dried bay leaves, 2 tsp salt, and enough water to cover in a large pot.

  2. 2

    Bring to a boil over medium-high heat, then reduce heat and simmer for 40 minutes until pork reaches an internal temperature of 165 degrees F and is tender.

  3. 3

    Drain the pork thoroughly and pat dry with paper towels to eliminate excess moisture.

  4. 4

    Freeze or air-dry the pork pieces for 30 minutes to make them extra crisp when frying.

  5. 5

    Heat 4 cups vegetable oil in a deep pot to 350 degrees F.

  6. 6

    Deep-fry the pork in batches for 5 to 7 minutes until puffed and golden brown, then drain on paper towels.

  7. 7

    Serve immediately with 1/2 cup cane vinegar for dipping.

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Questions

What is Chicharon Bulaklak?

A popular deep-fried pork ruffle fat snack cooked until golden and shatteringly crisp. Serve piping hot alongside a bowl of seasoned dipping vinegar. This reference files it under Filipino appetizer: made on the stovetop, rated medium and about 80 minutes start to finish.

How long does Chicharon Bulaklak take?

As written, 80 minutes: 20 of prep and 60 of cooking. The longest single stretch is step 2 (40 minutes): "Bring to a boil over medium-high heat, then reduce heat and simmer for 40 minutes until pork reaches an internal temperature of 165 degrees F and is tender."

How hot should the oil be for Chicharon Bulaklak?

For Chicharon Bulaklak, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork. The frying oil is held at 350 F (about 175 C) in step 5. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

How do I know when Chicharon Bulaklak is done?

Go by the cues in the method rather than the clock. Step 6: cook until puffed and golden brown. A reading of 165 F on a thermometer settles it.

Can I skip the searing in Chicharon Bulaklak?

Step 6 reads: "Deep-fry the pork in batches for 5 to 7 minutes until puffed and golden brown, then drain on paper towels." You can, but you give up flavor. The browning in step 6 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is Chicharon Bulaklak low-carb?

A serving of Chicharon Bulaklak carries 1 g of carbohydrate. Against a strict 20 g keto day that is 5 percent of the budget; against a moderate 100 g low-carb day it is 1 percent.

Which part of Chicharon Bulaklak can be done ahead?

Everything up to step 4. Step 4 is a built-in pause of 30 minutes: "Freeze or air-dry the pork pieces for 30 minutes to make them extra crisp when frying." Do everything up to that point ahead of time and pick up at step 5 when you are ready to finish.

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