Chicharon Bulaklak Recipe with Spicy Vinegar

Ingredients

• Chicharon Bulaklak
• 2 lbs. pork masentery bulaklak
• a bunch of lemongrasses tied into knots
• 2 tablespoons coarse sea salt
• 4 cups cooking oil
• 8 cups of water

Spicy Vinegar

• 2 cups Sukang Paombong
• 1 cup unrefined coconut vinegar
• 10 to 15 pieces Thai chilli pepper
• ½ red bell pepper
• 3 cloves garlic
• 1 tablespoon whole peppercorn
• 2 thumbs ginger
• Salt to taste

Instructions

1. Prepare the chicharron bulaklak by boiling water in a cooking pot.
2. Once the water starts to boil, add the pork mesentery (bulaklak) and lemongrass. Cover and boil in medium heat for 1 hour.
3. While the mesentry is cooking, prepare the spicy vinegar. Start by adding the Thai chilli pepper, garlic, whole peppercorn, and ginger in a food processor. Mince.
4. Transfer to a large bowl and then add the unrefined coconut vinegar and sukang paombong. Add salt to taste. Stir. Transfer to a container. Set aside. Note: serve this later with the crispy chicharron.
5. Remove the boiled mesentry from the pot. Let it cool down. Rub salt all over.
6. Heat oil in a deep fryer or a deep cooking pot. Once the reaches 330F, deep fry the bulaklak for 15 minutes. Let it rest for 5 minutes (take out from the oil).
7. Deep fry for the second time for 3 to 5 minutes or until crispy and golden brown. Arrange on a serving plate. Serve with Spicy vinegar.
8. Serve! Share and enjoy!