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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)
Chicharon Bulaklak
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
-
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.
-
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.
Plate and Serve!
Transfer it to a serving plate and serve immediately. Pair it with spiced vinegar for a spicy kick.
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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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