Ingredients

  • Serves 8 people
  • 1kg pork small intestines (with mesentery, washed and cleaned)

    500ml water 

    12 cloves garlic, crushed

    2 pcs bay leaves

    2 tbsp whole peppercorns

    500ml vegetable oil

    50ml spiced vinegar (for dipping)

    3g salt (to taste)

    3g pepper (to taste)

Chicharon Bulaklak
Recipe Courtesy of
Asian Food Network

Chicharon Bulaklak

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Chicharon Bulaklak is a Filipino dish made up of pork intestines that have been deep-fried. The word ‘bulaklak’ is the Tagalog word for ‘flowers’ - an apt description as the intestines curl up into flower-shaped crisps once fried. While these are usually served with a spicy vinegar dipping sauce during beer-drinking sessions, you can have them as an afternoon snack or as a side for your lunch. The secret to a crispier Chicharon Bulaklak? Make sure you dry them before frying.
  • Medium
  • 60 min
  • 7 min
  • 15 min
  • 2 steps
  • 9 Ingredients
  • Medium
  • 2 steps
  • 9 Ingredients
  • 60 min
  • 7 min
  • 15 min

Instructions

  1. Boiling intestines

    • Chop the intestines into bite-sized portions of about 5 to 6 cm each. 
    • Fill up a pot with water (or enough water) and bring it a boil on medium heat and add garlic, bay leaves, and whole peppercorns.
    • Next, add the intestines and allow it to simmer until tender, around 30 minutes.
    • Once it’s cooked, remove the intestines and allow it to dry on a tray.
    Boiling intestines


  2. Deep frying

    • In a deep pot, heat 500ml cooking oil and deep fry the intestines for 5 to 7 minutes until crispy and golden brown.
    • Remove the intestines from the pot and place it on a plate with paper towels to absorb the excess oil.
    • Season with salt and pepper.
    Deep frying


Plate and Serve!

Transfer it to a serving plate and serve immediately. Pair it with spiced vinegar for a spicy kick.

Plate and Serve!
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    Ingredients
    • Serves 8 people
    • 1kg pork small intestines (with mesentery, washed and cleaned)

      500ml water 

      12 cloves garlic, crushed

      2 pcs bay leaves

      2 tbsp whole peppercorns

      500ml vegetable oil

      50ml spiced vinegar (for dipping)

      3g salt (to taste)

      3g pepper (to taste)

    Nutrition
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