📝 About This Recipe
Chicharon Bulaklak is a beloved Filipino 'pulutan' (bar snack) made from pork mesentery, known for its iconic flower-like shape and addictive crunch. While often called 'omentum,' it is actually the tissue that connects the small intestines, which, when cleaned thoroughly and deep-fried, transforms into a salty, ruffled delicacy. This recipe masters the balance of a tender interior and a shattering, golden-brown exterior, making it the undisputed king of Filipino appetizers.
🥗 Ingredients
The Pork
- 1 kg Pork Mesentery (Chicharon Bulaklak) (freshly sourced and thoroughly cleaned)
- 1/2 cup Rock Salt (for cleaning and scrubbing the meat)
- 1/2 cup White Vinegar (for the initial wash to remove odors)
Aromatic Boiling Liquid
- 6-8 cups Water (enough to fully submerge the meat)
- 8 cloves Garlic (crushed)
- 2 tablespoons Whole Black Peppercorns
- 4-5 pieces Dried Bay Leaves
- 2 tablespoons Salt
- 1 stalk Lemongrass (pounded and tied in a knot)
Frying and Seasoning
- 4-5 cups Vegetable Oil (for deep frying)
- 1 teaspoon Fine Salt (for final dusting)
Spiced Vinegar Dipping Sauce (Sawsawan)
- 1 cup Cane Vinegar (or coconut vinegar)
- 1/2 piece Red Onion (finely chopped)
- 4 cloves Garlic (minced)
- 3-5 pieces Bird's Eye Chilies (Siling Labuyo) (chopped)
- 1 teaspoon Sugar (to balance the acidity)
- 1/2 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
Thoroughly clean the pork mesentery by rubbing it vigorously with rock salt and 1/2 cup of vinegar. Rinse under cold running water multiple times until the 'funky' smell is gone and the water runs clear.
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2
In a large pot, combine the cleaned mesentery, water, crushed garlic, peppercorns, bay leaves, lemongrass, and 2 tablespoons of salt.
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3
Bring the pot to a boil over high heat, then lower to a simmer. Cook for 45 to 60 minutes or until the meat is tender but not falling apart.
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4
Drain the meat thoroughly in a colander. Pat it extremely dry with paper towels; any remaining moisture will cause the oil to splatter violently.
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5
Cut the mesentery into manageable 2-3 inch pieces. At this stage, you will see the 'flower' (bulaklak) shape starting to form.
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6
Optional but highly recommended: Place the boiled meat on a tray and air-dry in the refrigerator for at least 2 hours or overnight. This ensures maximum crunch.
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7
In a deep pot or wok, heat the vegetable oil to 350°F (175°C). Use enough oil so the pieces can float freely.
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8
Carefully slide the meat into the hot oil in batches. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy chicharon.
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9
Fry the pieces for 8-12 minutes, stirring occasionally. The 'flowers' will expand and turn a deep golden brown. Watch for the bubbles to subside; fewer bubbles mean the moisture is gone.
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10
Remove the chicharon using a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
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11
While still hot, sprinkle with a little fine salt to taste.
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12
Prepare the dipping sauce by mixing the cane vinegar, chopped onions, minced garlic, chilies, sugar, and pepper in a small bowl. Let it sit for 5 minutes for the flavors to meld.
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13
Serve the Chicharon Bulaklak immediately while hot and echoing with crunch, with the spiced vinegar on the side.
💡 Chef's Tips
Cleaning is the most important step; don't skip the salt and vinegar scrub to ensure a clean flavor. For the ultimate 'pop,' let the boiled meat air-dry or chill in the fridge uncovered—dry skin yields the best crunch. Use a splatter screen when frying to protect yourself from occasional oil pops. Don't over-boil the meat; if it's too soft, it might disintegrate in the deep fryer. If the chicharon loses its crunch, you can re-fry it for 1-2 minutes or pop it in an air fryer at 400°F for 3 minutes.
🍽️ Serving Suggestions
Serve with ice-cold San Miguel Pale Pilsen or any crisp lager to cut through the richness. Pair with a side of 'Atchara' (pickled papaya) for a sweet and sour contrast. Enjoy as a topping for 'Lugaw' (Filipino rice porridge) or 'La Paz Batchoy' for added texture. Serve alongside other Filipino grilled favorites like Pork BBQ or Isaw. Always provide plenty of the spiced vinegar dipping sauce to balance the fatty goodness.