Most of us are familiar with chicharon baboy, especially popular ones like Chicharon Cebu. But, you might have also heard of chicharon bulaklak.
Chicharon bulaklak is not your regular chicharon. So, what exactly is chicharon bulaklak? What is bulaklak made of? Is chicharon bulaklak a mesentery?
Keep reading to discover the answers to your questions and more!
What Is Chicharon Bulaklak?
Chicharon is derived from the Spanish word “chicharrón,” which refers to a dish made of fried rinds, usually from pork, but sometimes made from beef, chicken, or mutton (goat).
Bulaklak, or pork mesentery, is commonly available in the Philippine local wet markets in cities and municipalities. It is an exotic ingredient that you can’t find in high-end supermarkets.
Chicharon Bulaklak is believed to originate from the province of Ilocos, which is commonly called “silit”. It is a pork ruffle that serves as a wall to hold the small intestine in place.
Despite its name, it is actually not cooked using flowers; rather, it is named “bulaklak” (flower) because of its flower-like appearance after it is cooked.
Chicharon bulaklak is a favorite of many Filipinos, and it is often consumed with alcoholic drinks and is best eaten when dipped in spicy vinegar.
It is a popular dish that is deep-fried until golden brown and served warm and extra crispy.
What Is Chicharon Bulaklak Made Of?
Chicharon bulaklak part – what is made of? The chicharon bulaklak is made up of pig mesentery, the fatty tissue that holds together the pig’s small intestines.
Usually, for economic reasons, the small intestines are separated from the mesentery to make two types of chicharon:
Chicharon Bulaklak uses the mesentery and Chicharon Bituka uses the small intestines.
What part of the pig is chicharon bulaklak?
To answer the question: “Is chicharon bulaklak a mesentery” – yes, it is. Chicharon bulaklak is the deep-fried peritoneum tissue of the pig (pig mesentery) that connects the intestines to its interior abdominal wall, otherwise known as ruffle fat.
It isn’t really all that fatty though, so the name is somewhat misleading. So, when you buy pig mesentery, the pig intestine will always be included.
Since you just need the mesentery, you can keep the pig intestines and cook it as some other dish, like chicharon bituka or kilawing bituka ng baboy.
What kind of intestine is chicharon bulaklak?
It is the deep-fried peritoneum tissue of the pig (pig mesentery) that connects the intestines to its interior abdominal wall, otherwise known as ruffle fat.
Chicharon Bulaklak FAQs
Below are answers to some Frequently Asked Questions (FAQs) about chicharon bulaklak:
How to serve chicharon bulaklak?
You should really serve chicharon bulaklak while it’s still hot and crispy, straight from the fryer.
If you’re planning a beer night, make sure to boil your meat beforehand, but start the frying just before your guests arrive.
The chicharon bulaklak will lose its crispiness once it gets cold, and refrying it doesn’t really taste the same, though it will make it crispy again.
Can you pair chicharon bulaklak with other dishes?
Chicharon bulaklak is considered a standalone dish. But, if you want to include it in another recipe (i.e. pancit), you can always do that.
You should always pair it with a delicious and spicy vinegar to dip into though!
When does chicharon bulaklak expire?
Chicharon bulaklak is just deep-fried pork so it can last for quite a long time. You can keep it in the fridge for up to 2 weeks and even keep it in the freezer for longer!
How do you make chicharon crispy again?
Chicharon is hygroscopic, meaning that it will slowly absorb moisture from the air. This is why it’s the crispiest right after frying.
To preserve the crispiness of chicharon bulaklak, serve them while they’re still hot.
But, you can make them crispier again by microwaving or toasting them in the oven to remove the moisture.
How do you fry frozen chicharon bulaklak?
When you freeze your boiled chicharon for later use, or even when you buy frozen pre-packaged chicharon, it’s really easy to fry it.
Just heat up your fryer or oil in a deep pan and dip the still-frozen chunks of meat in the hot oil. They’ll only need a few minutes to fry on each side!
Is chicharon bulaklak keto-friendly?
Chicharon bulaklak and other chicharon pork rinds are very much allowed on a keto diet.
It’s high in protein and fat and carb-free, which makes it perfect to eat on a low-carb diet like the keto diet. However, it is also very salty, so make sure to eat it in moderation.
Interesting Chicharon Bulaklak Trivia
Did you know?
- “Bulaklak,” or pork mesentery, is only commonly available in Philippine local wet markets – you won’t always find them in grocery stores.
- Pork ruffles are not pigs’ intestines. These ruffle fats are commonly referred to as pig intestines, but the truth is this is just a body cavity wall folded that serves to hold in place the small intestines. And some thought that it is fatty hence, not just fat. It is a mesentery of a pig.
- It is less calorie-dish, which is perfect for those on a KETO diet.
- The scent of this dish is like roasted peanuts.
- Many consider chicharon bulaklak an exotic dish.
Where to Buy Chicharon Bulaklak?
Street vendors, karenderyas, and even some restaurants sell chicharon bulaklak! You can also purchase frozen, pre-cooked, pre-packed, or ready-to-eat chicharon bulaklak online on Shopee, Lazada, and BigBuyMall.ph.
Final Thoughts
Chicharon bulaklak is the deep-fried peritoneum tissue of the pig (pig mesentery) that connects the intestines to its interior abdominal wall, otherwise known as ruffle fat.
Despite its name, it is actually not cooked using flowers; rather, it is named “bulaklak” (flower) because of its flower-like appearance after it is cooked.
Chicharon bulaklak is a favorite of many Filipinos, and it is often consumed with alcoholic drinks and is best eaten when dipped in spicy vinegar.
It is a popular dish that is deep-fried until golden brown and served warm and extra crispy.
