Chicharon Bulaklak Recipe with Spicy Vinegar


Ingredients
chicharon-bulaklak-recipe-with-spicy-vinegar

  • 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!
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