CHICHARON BULAKLAK RECIPE

Chicharon Bulaklak Recipe yields a crispy appetizer and can be an eerie meal for some, but for me, this is normal and savored. Once you get past the thought of its ingredient, this Filipino appetizer will blow your mind. You never know, you may crave more after the first bite.

Filipinos are always known to be adventurous in food. If you have tried the Dinuguan recipe, in which the main ingredient is pig innards, you might think of us as crazy. But eating  “weird” meals has been in my DNA; so Chicharon Bulaklak is nothing new to me.

WHAT IS CHICHARON BULAKLAK?

Chicharon Bulaklak is a favorite Filipino appetizer best paired with beer. It is derived from the word chicharones which means crispy, and bulaklak means flower.

WHAT IS CHICHARON BULAKLAK INGREDIENTS?

The main ingredient of Chiraron Bulaklak is pig mesentery. It is part of the intestine which ruffled and looks like a flower. See this image here. It is thoroughly cleaned, washed over and over, and frozen right away to be sold in the market. It is so rare to find here in the USA. Our Asian stores in the whole of Oregon nor in Washington don’t sell them, so I had them transported from California.

HOW TO  MAKE CHICHARON BULAKLAK ?

It can be difficult to make Chicharon Bulaklak here in the USA. In fact, I only made it for the first time after 19 years, so I am really excited to cook this. Although it took me a long to get the pig’s intestine, overall this Chicharon Bulakalak recipe is simple.

• Wash the pig intestine thoroughly. I washed it four times.
• Cut/divide the intestine about 4 inches.
• Put the intestine in a large pot and add salt, garlic powder, onion powder, pepper, dried bay leaves
• Boil the intestine until soft. It took me one and a half hours to soften it.
• When done boiling, drain the water, tap dry and let cool.
• Place it in a zip lock and refrigerate
• Deep dry

CHICHARON BULAKLAK RECIPE

Chicharon Bulaklak Recipe that yields a crispy appetizer and can be an eerie meal for some,but for me, this is a normal and savored

5 from 4 votes

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Author: Shobee

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Ingredients

• 4 pounds pig mesentery cut into 4 inch pieces
• 4 tablespoons sea salt
• 1 tablespoons onion powder
• 1 tablespoons garlic powder
• 1 tablespoons dry basil leaves
• 1 teaspoon powder pepper
• 10 cups of water
• 2-3 cups Canola Oil for frying

Instructions

• Wash the pig intestine thoroughly. I washed it four times.
• Cut/divide the intestine about 4 inches.
• Mix the rest of the ingredients in a large pot and season according to your liking and then ADD the intestine and start cooking.
• Boil intestine until soft. It took me one and half hours to soften it.
• When done boiling, drain the water, tap dry and let cool.
• Place it in a zip lock and refrigerate
• Deep fry when ready. Cook until golden brown.
• Serve this with mixture of vinegar and soy sauce with garlic and onion.

Notes

SEASON THE WATER MIXTURE ACCORDING TO YOUR LIKING BEFORE ADDING THE PIG INTESTINE.

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Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...