Chicharon Bulaklak

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.

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.

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