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

1️⃣ Wash the pork mesentery thoroughly under running water.
2️⃣ Trim excess fat and remove any impurities.
3️⃣ Rub with salt and vinegar, then rinse well.

Step 2: Boil Until Tender

4️⃣ In a pot, add the pork bulaklak, water, garlic, salt, and peppercorns. Bring to a boil.
5️⃣ Simmer for 30–40 minutes or until tender.
6️⃣ Drain and let it cool completely. (For extra crispiness, chill in the fridge for 1 hour.)

Step 3: Fry Until Crispy

7️⃣ Heat enough oil in a deep pan over medium-high heat.
8️⃣ Fry the boiled bulaklak in batches until golden brown and crispy (about 3–5 minutes per batch).
9️⃣ 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!