Chicharon Bulaklak

Name: Chicharon Bulaklak
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Filipino
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

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

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

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

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

Drain the pork thoroughly and pat dry with paper towels to eliminate excess moisture.
4

Freeze or air-dry the pork pieces for 30 minutes to make them extra crisp when frying.
5

Heat 4 cups vegetable oil in a deep pot to 350 degrees F.
6

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

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

Questions

How long does Chicharon Bulaklak keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Chicharon Bulaklak?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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