How to Cook Chicharon Bulaklak: Easy to Follow Chicharon Bulaklak Recipe and More!

Often consumed with alcoholic drinks and best eaten when dipped in spicy vinegar, chicharon bulaklak (deep-fried ruffled fat) is a popular Filipino appetizer and snack.

It is a popular dish that is deep-fried until golden brown and served warm and extra crispy. 

Now, if you’re wondering, “How to cook chicharon bulaklak? Is there a chicharon bulaklak recipe I can follow?” this blog is for you!

Here, we discuss everything you need to know about chicharon bulaklak – from what it’s made out of, how to clean it, recipes, and more.

What Is Chicharon Bulaklak?

Chicharon Bulaklak is a favorite Filipino appetizer and snack best paired with beer. It usually is served and best eaten with spicy vinegar with lots of onions and chilies.

It is derived from the word “chicharones” which means crispy, and “bulaklak” which means flower.

What is bulaklak made of?

To answer the question, “What part of the pig is chicharon bulaklak?” – the main ingredient of chicharon bulaklak is the pig intestine.

It is thoroughly cleaned, washed over and over, and frozen right away to be sold in the market. It contains a lot of fat, making it a deliciously crunchy snack after deep frying.

Learn more by reading our blog article, “Chicharon Bulaklak 101: What Part Is Chicharon Bulaklak?”.

Chicharon bulaklak in English

Chicharon bulaklak is also known as deep-fried ruffled fat. It is also known as flower-cracklings in English, referring to its flower-like ruffled shape!

Is chicharon bulaklak healthy?

As delicious as it is, chicharon bulaklak is often seen as an unhealthy food due to its high fat and cholesterol content.

Chicharon bulaklak calories are also something to watch out for. However, you can still eat it – just make sure to do so in moderation. 

How to Cook Chicharon Bulaklak: Chicharon Bulaklak Recipe + Tips

Want to learn how to cook chicharon bulaklak so you can enjoy it anytime at home? Here’s an easy step-by-step guide you can follow! 

How to clean chicharon bulaklak

First things first, if you’re cooking from scratch and starting with chicharon bulaklak hilaw, you need to learn how to clean it.

Chicharon bulaklak raw should be cleaned thoroughly before cooking.  The key to this crunchy snack is really the proper cleaning and cooking of the pork.

One way to make cooking this pork dish easier is by chopping up the bulaklak for faster cooking.

Another is by completely drying the pork after boiling it before frying it so it can become as crispy as it can be.  

To clean chicharon bulaklak:

1. Cut the pork intestine and mesentery into manageable sizes.
2. Using a thin sharp knife, make a slit along the outer radius of the small intestine.
3. Wash each pork intestine and mesentery thoroughly with running water.
4. Scrub off all solid matter inside the intestines.
5. Do this several times until all the solid particles are removed.

To pre-boil:

1. Put the pork intestine and mesentery in a large pan.
2. Pour in water about 2 inches above the intestines.
3. Add the bay leaf, peppercorns, and 1 to 2 tbsp. of salt.
4. Let boil and simmer for 30 to 45 minutes or until tender.
5. Remove the pork intestine and mesentery from the pan and let drain
6. Discard the boiling liquid and other residues.
7. Keep refrigerated for several hours to chill or until ready to fry.

To deep fry:

1. Cut the pork intestine and mesentery to the desired size and evenly season with salt.
2. Add oil to the deep fryer at the recommended level.
3. Pre-heat the deep fryer to 200°C or to the highest setting.
4. Now deep fry the pork intestine and mesentery in batches.
5. Expect the oil splashing so replace the deep fryer lid immediately.
6. Deep fry for 3 to 5 minutes or until the vigorous oil splashing has stopped turn over the pork intestine and mesentery.
7. Continue to deep fry until the intestines and mesentery color have changed into a nice golden. When done remove from the deep fryer and drain oil in a plate lined with a paper kitchen towel. Alternately heat a generous amount of oil in a deep frying pan.
8. Deep fry for 3 to 5 minutes in batches or until color changes to golden brown and crisp, drain excess oil in a kitchen paper towel.

Different ways to deep fry:

• Deep fryer. Probably the easiest method, pre-heat cooking oil in the deep fryer on medium heat. When oil is hot enough slowly tip in the ruffled fat than deep fry until crisp and medium brown. Remove from fryer and transfer to a plate lined with a paper kitchen towel to remove excess oil. You can also make chicharon bulaklak air fryer. 
• Deep cooking pot. Choose a pot large enough that can fit in the ruffled fat without the oil spilling.
• Deep frying pan. Use a high-walled frying pan that will at least submerge the ruffle fat halfway in the hot oil.

To make spicy vinegar dipping sauce (optional):

1. Vinegar. 1 cup of cane vinegar, white vinegar, or apple cider vinegar is enough. The type of vinegar really depends on your preference.
2. Onion. 1 or 2 yellow or red medium onions, depending on what is available will work great.
3. Garlic. You can use around 3-4 cloves of garlic but the more the better to counter some of the cholesterol from the deep-fried dish.
4. Whole peppercorns – or you can also use ground black pepper.
5. Bird’s eye chili (siling labuyo) You can use around 2-3 pcs., sliced.
6. Salt and sugar. Measure according to your preference. You can skip the sugar if you want.

Tips when cooking chicharon bulaklak

Here are some tips when cooking chicharon bulaklak:

• Cook batches of chicharon bulaklak that you know you’ll be able to finish. Remember that it loses crispiness once cold.
• Boil the pork mesenteries first with seasoning to let flavors seep in and to make it tender.
• Air dry and cool down then chill in the refrigerator for at least 30 minutes or overnight for a crispier chicharon.
• Cool boiled pork mesenteries in a cooling rack to drain the liquid and avoid oil splatter when fried.
• Cook chicharon bulaklak in batches to avoid overcrowding the pot and for uniform and even cooking.

Did you know? You can buy pre-cooked, pre-packed, and frozen chicharon bulaklak in the market or even online these days.

For instance, if you purchase Mama V Chicharon Bulaklak which is frozen chicharon bulaklak, here are the cooking instructions:

Ingredients:

• 1 pack 100g MAMA V DELICIOUS Chicharon Bulaklak
• 1 cup of vegetable oil, coconut oil, or olive oil (any oil of your preference)
• Few pieces of paper towel
• 1 medium-sized deep pan
• 1/8 cup vinegar

Cooking Instructions:

1. Pre-cook the Chicharon Bulaklak by heating 1 cup of oil on low heat. Add one pack of Chicharon Bulaklak and cook for 3 minutes.
2. Remove from heat once it is lightly browned.
3. Cut Chicharon Bulaklak into smaller pieces.
4. Place heat on medium, then re-add the Chicharon Bulaklak to the pan.
5. Fry until golden brown or to your desired level of crispiness. Place cooked Chicharon Bulaklak on a paper towel to remove excess oil.
6. Serve with vinegar.

Reheating Instructions:

1. Heat the pan to medium heat and add the cooking oil above.
2. Once the oil is heated, add leftover Chicharon Bulaklak.
3. Fry for just 1-2 minutes and serve with vinegar.

Looking for other chicharon recipes? Check out our blog, “How to Make Chicharon: Amazing Chicharon Recipes You Can Try”!

How to Serve Chicharon Bulaklak

To serve chicharon bulaklak:

• Serve chicharon bulaklak in a serving dish as pulutan for beer or any alcoholic drink with a side of spicy vinegar.
• Serve while still warm from cooking because this is where they are most crispy.
• Store leftovers if any in an airtight container and refrigerate for up to 3 days.

You can eat chicharon bulaklak as is, or you can combine it with your favorite meals! 

Where to Buy Chicharon Bulaklak

If you’re planning to cook chicharon bulaklak on your own, you’d have to buy the ingredients from the market.

Take note that you will not find pork mesentery and intestines in high-end supermarkets inside the popular shopping malls.

So, if you want to prepare this dish you have to visit the town’s meat market or “palengke” where freshly butchered meats are available.

Where do buy chicharon bulaklak near me?

If you’re planning to buy chicharon bulaklak that’s already been cooked, there are a lot of street vendors and karenderyas selling them.

Even restaurants now have them on their menu, too! You can also order them online:

Chicharon Bulaklak | bigbuymall.ph

Crispy and delicious chicharon bulaklak that will definitely satisfy your cravings!

Chicharon Bulaklak | R.Lapid’s

This product comes from Pork Intestine Railings that were thoroughly cleaned, blanched, and cook until the desired quality is obtained.

Its outside crispness and inside juiciness combined with a natural and unique satisfying taste that everyone cannot resist the temptation to crave and ask for more. Best to eat fresh from the cooking pan.

Purefoods Ready-to-Eat Chicharon Bulaklak

Purefoods Chicharon Bulaklak is a crispy and lightly seasoned snack or pulutan favorite that definitely shouts Pinoy with the Purefoods guarantee of quality.

Fully cooked; just deep fry to a crisp for 6-8 minutes! *Expiration dates may vary.

DeliGood Chicharon Bulaklak

Deep-fried ruffled fat or chicharon bulaklak is a popular Filipino appetizer. It is the tissue of the pig (pig mesentery) which is connected to its intestines.

Since this is fresh (not ready for fry), standard handling procedures should be observed. Clean it with water and put a little salt.

Boil for about 15-20 mins and add vinegar. Allow it to completely dry before frying so it can become crispy.

You can even give a 1-day gap if you want crispier. Store in the refrigerator first and cook the next day.  Locally produced and NMIS-certified

Chicharon Bulaklak | Nanang’s

Nanang’s Chicharon Bulaklak is your newest quick ulam and pulutan favorite! Made from pork bulaklak, par-fried already! Konting prito na lang, ready-to-eat na! Handling: Keep frozen.

Frozen Chicharon Bulaklak

Frozen Chicharon Bulaklak. Deep-fry it at your home and enjoy! It is a very popular beer match usually served during celebrations.

Corajong’s Chicharon Bulaklak

Already cooked and you can pre-heat it using a microwave, oven toaster, or pan fry. Please refer to the instructions on the packaging. 

The Bottom Line

Made from pig intestine that’s been thoroughly cleaned and washed before it’s deep fried, chicharon bulaklak (also known as deep-fried ruffled fat and flower cracklings) is a favorite Filipino appetizer and snack best paired with beer.

It usually is served and best eaten with spicy vinegar with lots of onions and chilies.

If you want to prepare and enjoy chicharon bulaklak at home, you can try the chicharon bulaklak recipes above.

We hope we answered your question, “how to cook chicharon bulaklak” with this article. Enjoy!

Looking for pre-cooked or frozen chicharon bulaklak? Visit bigbuymall.ph and satisfy your chicharon cravings!

The key to this crunchy snack is the proper cleaning and cooking of the pork. One way to make cooking this pork dish easier is by chopping up the bulaklak for faster cooking.

Another is by completely drying the pork after boiling it before frying it so it can become as crispy as it can be.