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2 lbs
pork mesentery, cleaned
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6
garlic cloves, crushed
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1 tsp
whole black peppercorns, crushed
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4
dried bay leaves
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2 tsp
salt
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4 cups
vegetable oil
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1/2 cup
cane vinegar
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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.
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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.
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3
Drain the pork thoroughly and pat dry with paper towels to eliminate excess moisture.
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4
Freeze or air-dry the pork pieces for 30 minutes to make them extra crisp when frying.
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5
Heat 4 cups vegetable oil in a deep pot to 350 degrees F.
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6
Deep-fry the pork in batches for 5 to 7 minutes until puffed and golden brown, then drain on paper towels.
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7
Serve immediately with 1/2 cup cane vinegar for dipping.
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About Chicharon Bulaklak
Also called: bulaklak, chicharon bulaklak, chicharron bulaklak
Chicharon bulaklak is a Filipino deep-fried snack made from pork mesentery, the ruffled membrane that holds the intestines. When fried it curls and opens like a flower, which is where the name comes from: bulaklak means flower in Tagalog. The pork is boiled first with garlic, peppercorns, bay leaves and salt until tender, then dried and deep-fried until puffed and crisp. The drying step matters more than anything else: water on the surface makes the oil spatter and keeps the pieces from crisping.
It is a pulutan, a snack eaten with drinks, and is served with spiced cane vinegar for dipping. Deep-fry in batches at 350 F so the oil temperature stays steady. The pieces puff, curl and turn golden in 5 to 7 minutes. Drain them well on paper towels and serve at once, since they soften as they cool.
Serving and keeping
Serve immediately while hot and crisp, with the vinegar on the side. It softens as it sits; recrisp in a 400 F oven or air fryer for a few minutes.
Variations
Double-fried
Fry once until pale gold, rest 10 minutes, then fry again at 375 F for a crisper, puffier result.
Spiced vinegar
Steep the cane vinegar with crushed garlic, sliced shallot, chilies and black pepper for the dipping sauce.
Air fryer
After boiling and drying, air-fry at 400 F for 15 to 20 minutes, shaking the basket often; the texture is less puffy.
If it goes wrong
Oil spatters violently
The pork is still wet. Pat it completely dry and freeze or air-dry it as in step 4 before frying, and use a deep pot with a lid on hand.
Pieces are chewy, not crisp
The oil was not at 350 F, or the pot was crowded. Fry in small batches and let the oil recover between them.
Strong odor
Clean the mesentery well and rinse it several times before boiling; the garlic, peppercorns and bay leaves in step 1 also help.
Substitutions
- cane vinegar: coconut vinegar or white vinegar. Coconut vinegar is also traditional; white is sharper.
- whole black peppercorns: ground black pepper. Use half the amount.
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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