Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 4
Ingredients
1 kg pork mesentery (bulaklak) 1 tbsp salt 1 tbsp whole black peppercorns 5 cloves garlic (crushed) 4 cups water 1 tbsp vinegar Cooking oil (for deep frying)
For Dipping Sauce: Spiced vinegar (sukang Iloko or cane vinegar) Chopped red chilies (optional) 1 tsp soy sauce (optional for extra umami)
Directions
Step 1: Clean the Bulaklak
Wash the pork mesentery thoroughly under running water.
Trim excess fat and remove any impurities.
Rub with salt and vinegar, then rinse well.
Step 2: Boil Until Tender
In a pot, add the pork bulaklak, water, garlic, salt, and peppercorns. Bring to a boil.
Simmer for 30–40 minutes or until tender.
Drain and let it cool completely. (For extra crispiness, chill in the fridge for 1 hour.)
Step 3: Fry Until Crispy
Heat enough oil in a deep pan over medium-high heat.
Fry the boiled bulaklak in batches until golden brown and crispy (about 3–5 minutes per batch).
Drain excess oil on paper towels.
Step 4: Serve & Enjoy!
Serve hot with spiced vinegar dipping sauce!
Tips for Extra Crunchy Chicharon Bulaklak
Double-fry method: Fry once at low heat to render fat, then fry again at high heat for ultimate crispiness. Air-dry for 1 hour before frying to prevent oil splatter. Use a wire strainer when frying to keep the pieces crispy and evenly cooked. For less grease, place on a cooling rack after frying instead of paper towels.
What to Pair with Chicharon Bulaklak
Chicharon Bulaklak pairs perfectly with an ice-cold beer or a refreshing soda. For an ulam pairing, try it with Laing (Spicy Taro Leaves in Coconut Milk)!
Best Ingredient Brands to Use
Vinegar: Sukang Iloko or Datu Puti for the best dipping sauce Pork: Get fresh mesentery from a reputable butcher for best quality Soy Sauce: Marca Piña or Silver Swan for added umami in the sauce
The Story Behind Chicharon Bulaklak
Chicharon Bulaklak is a popular Filipino pulutan (beer snack) known for its crispy, savory, and addictive flavor. The name “bulaklak” (flower) comes from its frilly, curled-up shape after frying. Despite being high in cholesterol, it remains a beloved guilty pleasure, often served in Filipino gatherings and street food stalls. Traditionally enjoyed with sukang Iloko, its crunchy texture and tangy dip make it a must-try snack!