What is bulaklak?
Chicharon bulaklak is a savoury Filipino dish made by deep-frying pork intestines until crispy and seasoned to perfection. The dish is named after its appearance, as the fried pork intestines resemble blooming flowers or petals.
To prepare chicharon bulaklak, start by cleaning and boiling pork intestines until they become soft. Then, cut them into smaller pieces, such as a spiral or flower shape. Finally, season the intestines with a mixture of spices, like garlic, salt, pepper, or any other seasoning of your choice.
After being seasoned, the intestines are deep-fried until they turn golden brown and crispy. This frying method provides a crunchy texture and boosts the flavours. Chicharon bulaklak is commonly served as a savoury and crunchy snack or starter, and is frequently complemented by a dipping sauce like vinegar with chilli or soy sauce with calamansi. If you can’t find fresh calamansi, you can substitute with other citrus like lemon.
Chicharon bulaklak contains a high amount of fat and is considered a luxurious and indulgent cuisine in the Philippines. People usually consume it in small quantities during special occasions or celebrations.
How to Make Chicharon Bulaklak
Ingredients:
- 1 kg pork mesentery (the ruffled fat found in pig intestines)
- 10 cups water
- 1 tablespoon salt
- 1 tablespoon peppercorns
- 5 cloves garlic, crushed
- 2 bay leaves
- Oil for deep frying
- Vinegar dipping sauce, for serving
Vinegar Dipping Sauce Ingredients:
- 1 cup vinegar (white or cane)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 small chilli peppers, chopped (optional)
Instructions:
- Rinse the pork mesentery under running water to remove impurities.
- Bring water, salt, peppercorns, crushed garlic, and bay leaves to a boil in a big pot.
- Add the cleaned pork mesentery to the pot and boil for about 30-40 minutes or until it is tender but not too soft.
- Once tender, remove the pork mesentery from the pot and drain it well. Let it cool, then refrigerate it for a few hours. This step is crucial as it will help achieve a crispy texture when deep-frying.
- After refrigerating, cut the pork mesentery into desired-sized serving pieces.
- Heat a large pan and pour enough cooking oil for deep-frying. When the oil is hot, deep-fry the pork mesentery pieces. Be careful, as the oil can splatter. Fry until each piece turns golden brown and crispy.
- Once cooked, remove from the pan and drain excess oil using paper towels.
- Serve your Chicharon Bulaklak with vinegar dipping sauce on the side.
Vinegar Dipping Sauce Instructions:
- In a small bowl, combine vinegar, chopped onion, minced garlic, salt, sugar, and chopped chilli peppers (if using).
- Stir well until the salt and sugar are dissolved.
Final Thoughts
And there you have it, our deliciously crunchy and satisfying Chicharon Bulaklak! I hope you take the chance to explore and enjoy this truly distinctive taste of the Philippines. Though it might seem a little daunting if you’ve never tried Filipino cuisine, I assure you the process is as rewarding as savouring the final result.
And let this just be the beginning of your culinary journey into the rich, diverse flavours of Filipino food. From the classic adobo to the savoury Filipino breakfast foods, the Philippines has a wealth of gastronomic experiences waiting to be discovered. So, don your apron, heat up that pan, and let’s continue this exciting exploration of Filipino cuisine together. Kainan na! (Let’s eat!)
