Here’s a classic Filipino street food favorite: Chicharon Bulaklak — crispy, golden, and full of savory flavor. 🐖🍴
Ingredients
- 500 g Pork Mesentery (also called pork ruffle fat, cleaned)
- 2–3 cups Vegetable Oil for deep frying
- 4 cloves Garlic, minced
- 1 tsp Salt
- ½ tsp Black Pepper
- ½ tsp Vinegar (optional, for a slight tang)
- Optional: Calamansi or lemon wedges for serving
Instructions
- Clean the pork
- Rinse the pork mesentery thoroughly. Cut into bite-sized pieces.
- Boil in water with a pinch of salt for 15–20 minutes until tender. Drain well.
- Dry the pork
- Pat the boiled pork pieces completely dry to prevent oil splatters.
- Season
- Mix the pork with salt, pepper, garlic, and optional vinegar. Let it marinate for 15 minutes.
- Deep fry
- Heat oil in a deep pan over medium-high heat.
- Fry pork pieces in batches until golden brown and crispy, about 5–7 minutes per batch.
- Drain & serve
- Drain excess oil on paper towels. Serve hot with calamansi or lemon wedges.
Tips
- Boiling first ensures tenderness before frying for crispiness.
- Serve with a dipping sauce: vinegar with garlic and chili is traditional.
- Avoid overcrowding the pan to keep the chicharon crispy.
I can also give a crispy oven-baked version of Chicharon Bulaklak if you want a lighter, less oily option. Do you want that version?
