Best Crispy Chicharon Bulaklak Recipe
Chicharon Bulaklak is a beloved Filipino appetizer prepared from pork. The Philippines loved pork more than other countries, so they prepared different dishes with different parts of pork. This recipe is also the part of that journey that combines crisp and crunch at the same place.
Crispy textures and bold flavors make this dish perfect for a snack with spicy vinegar or soy sauce. For people who love to taste various foods, this is the best dish at Ambers restaurant.
While it may seem challenging to prepare, this guide will walk you through everything you need to know about making this crispy treat at home. Extra tips and tricks were also given for perfection.
Price and serving options on Amber’s menu:
| Serving Size | Price |
|---|---|
| 1-2 persons | ₱ 265.00 |
What is Chicharon Bulaklak?
Chicharon Bulaklak means “pork flower” or “flower cracklings” in Tagalog. When we fry the ruffled fa, it puffs up like a flower. It’s made from the pig’s mesentery, which connects the intestines to the stomach.
Even though it might seem unusual, fried chicken is a well-loved Filipino comfort food with roots in Spanish colonization. Its actual taste depends on freshly frying it. When we fry it and eat it immediately, it tastes even better.
Intresting Fact!
The Spanish word chicharrón means “crackling,” presumably a reference to the sounds made as the meat or rind is fried.
The Cultural Significance of Chicharon Bulaklak
It is a popular Filipino dish on the streets and in many homes. It is just as famous as other crispy fried snacks around the world. Thought to come from the Ilocos province, Chicharon Bulaklak shows how Filipinos can turn simple ingredients into something extraordinary, whether eaten as a snack on the streets or enjoyed with a cold drink.
Why this dish is So Popular?
- Crisp and Crunchy Texture: When fried correctly, Chicharon Bulaklak achieves an irresistible crunch that keeps you returning for more.
- Perfect Pairing: It’s best enjoyed warm, dipped in spicy vinegar, or a mix of vinegar, soy sauce, garlic, and onions.
- Adventurous Eating: It is an exciting option for those trying “weird” yet delicious Filipino dishes.
Chicharon Bulaklak Recipe
Preparation Time: 80–90 minutes (cleaning, boiling, and drying the pork mesentery)
Cooking Time: 10–15 minutes (deep-frying until crispy)
Ingredients:
- Main Ingredient:
- 2-4 pounds of pig mesentery (ruffled fat), cut into 4-inch pieces
- For Cleaning:
- Rock salt
- White vinegar
- Water
- For Boiling:
- 6-10 cups water
- 4 tablespoons sea salt
- 1 tablespoon whole peppercorns
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried basil leaves
- 2-5 dried bay leaves
- For Frying:
- 2-4 cups of vegetable or canola oil
- For Serving: Spiced vinegar or soy-vinegar mixture with garlic and onions
Sizzling Pork Sisig, A Filipino Salad with Twist
Step-by-Step Instructions
1. Thoroughly Clean the Pig Mesentery
Cleaning is the most crucial step to ensure your Chicharon Bulaklak tastes its best:
- Wash the mesentery multiple times with water, rock salt, and vinegar to remove impurities.
- Rinse thoroughly until the odor dissipates.
2. Boil to Tenderize
- Place the cleaned mesentery in a large pot.
- Add water, salt, peppercorns, garlic powder, onion powder, dried basil, and bay leaves.
- Boil and simmer for 1 to 1.5 hours or until tender.
3. Dry Completely
- Drain the boiled mesentery and pat it dry with paper towels.
- Let it cool and rest to remove excess moisture. For extra crispiness, refrigerate it for an hour before frying.
4. Deep Fry Until Crispy
- Heat the oil in a heavy-bottomed pot.
- Fry the mesentery in small batches to avoid overcrowding. Fry until golden brown and crispy appear, about 10-15 minutes.
- Remove this from oil and place on a plate. You can use paper towels to absorb excess oil.
5. Serve and Enjoy
- Serve immediately with a side of spiced vinegar or your favorite dipping sauce. For added flavor, sprinkle sea salt over the freshly fried pieces.
Tips for the Perfect Recipe
- Chop for Faster Cooking: Cutting the mesentery into smaller pieces can reduce cooking time and ensure even frying.
- Remove Moisture for Extra Crispiness: Properly drying the mesentery after boiling is key to achieving a crunchy texture.
- Experiment with Spices: Add chili flakes or paprika to the boiling water for an extra kick.
Nutrition Profile (per 100g serving, approximate)
- Calories: 500–600 kcal
- Protein: 20–25g
- Fat: 50–60g (Saturated Fat: 20–25g)
- Cholesterol: 150–200mg
- Carbohydrates: 1–2g
- Sodium: 300–500mg
Disclaimer
All nutritional values I describe may vary because of different ways of cooking. Also, ingredients used by anyone can change their values. So it’s just esteemed values not considered confirmed.
FAQs
Conclusion
After having a detailed blog post on Chicharon Bulaklak, we know a lot about this recipe. You can prepare this at home with no effort. It is more than a dish to celebrate your success. Ambers give you the best taste of this dish.
Pair it with your favorite soda, and don’t forget to share it with friends and family for an authentic Filipino experience. With my given tips, you must get tasty results.
