Crunchy, lip-smackingly delicious Chicharon Bulaklak is the ultimate appetizer to satisfy your cravings! Perfectly paired with spiced vinegar dipping sauce and an ice-cold beer, it’s a treat you’ll want to share—or maybe keep all to yourself!
What is Chicharon Bulaklak?
Chicharon bulaklak may be considered one of the popular appetizers or pulutan (bar chow) in the Philippines, alongside sisig, crispy fried calamari, and crispy pata. This dish is made from pork ruffle fat that are carefully and thoroughly cleaned, boiled until tender, and then deep-fried into a crispy, golden perfection.
Chicharon bulaklak translates to "flower cracklings". Chicharon, as we know, refers most of the time to the crispy fried pork rind, but this one comes entirely from a different part of a pig, called the ruffle fat or mesentery. Bulaklak is the Tagalog word for flower, which is a fitting description of its ruffled flower-like appearance. It is a protein-rich food but also has a high fat content. It's a guilty pleasure that many Filipinos (including myself) give in to from time to time. But as with any indulgent food, moderation is key.
Recipe Video
Ingredients You'll Need
- Pork Ruffle Fat -is a fatty membrane or fold of the pig's cavity wall that holds the small intestine in place. In the Philippines, this can be found sold in local wet markets, or you may also find it in the frozen sections of supermarkets.
- Salt- aside from enhancing the flavor of the ruffle fat, it also help draw out impurities and reduce any gamey smell or taste.
- Water - for boiling
- Oil - for frying. Choose oil with high smoke points such as vegetable or canola oil.
Tips in cooking Chicharon Bulaklak
- Before boiling, thoroughly clean the ruffle fat with running water to eliminate any unpleasant odor and taste. You may also rub it with vinegar and salt and rinse it under cold running water.
- Drain the boiled chicharon bulaklak well before frying to prevent the oil from splattering too much. You may also pat them dry with paper towels before frying. This will also help you have a crisp and crunchy chicharong bulaklak.
- Deep fry in batches, and do not overcrowd the pan so that each piece cooks evenly and gets crispy.
- Before adding the boiled chicharon bulaklak, make sure that the oil is at an optimum temperature of 350°F and 375°F (176°C and 190°C). If you do not have a thermometer, you can dip a wooden spoon or chopstick into the oil. Small bubbles should form around the spoon and start to float up. If it is bubbling too much, the oil is too hot.
- Drain excess oil in a rack or colander line with paper towels. This will keep the chicharon bulaklak crispy while preventing it from being overly greasy.
Serving and Storing Notes
Serve chicharon bulaklak immediately with a spiced vinegar dipping sauce and your favorite ice-cold booze or beverage. Enjoy it as an appetizer or even as a main with steamed rice.
Store leftovers in the fridge for up to 3 days using an airtight container.
You may reheat chicharon bulaklak in a preheated oven or toaster until crispy.
Printable Recipe
Chicharon Bulaklak Recipe
Ingredients
- 1 ½ kg pork ruffle fat
- 3 tbsps salt
- 3-4 cups water for boiling
- oil for frying
Instructions
- 1 ½ kg pork ruffle fatCut the pork ruffle fat into about 3-inch thick pieces.
- 3-4 cups water, 3 tbsps saltPlace in a pot and add water. Season with salt.
- Cover and bring to a boil over medium heat. Cook until chicharon bulaklak is fork tender. With a slotted spoon, remove from pot and drain well.
- oilIn a wide pan, add oil enough to cover the chicharon bulaklak. Fry in batches, turning as needed, until crisp and golden brown.
- Drain on a wire rack line with paper towels to remove excess oil.
FAQs
Yes, just follow these simple steps:
1. Pre-heat the air fryer at 200°C for about 10 mins.
2. Arrange the boiled chicharon bulaklak in a single layer in the air fryerbasket.
3. Lightly spray with oil.
4. Cook for about 15 mins, turn and cook for another 10 mins or until crisp and golden brown.
I do not recommend freezing fried chicharon bulakalak. However, you may keep the boiled ruffled fat in the freezer until ready to fry. Make sure to drain the excess liquid and air dry it a bit before freezing. This will also help remove excess moisture and will make a crispier chicharon.
Definitely! Ruffle fat is high in protein and low in carbs, making it a good choice for those who are in keto or low-carb diets.
What do you think?