Prepare the chicharron bulaklak by boiling water in a cooking pot.
Once the water starts to boil, add the pork mesentery (bulaklak) and lemongrass. Cover and boil in medium heat for 1 hour.
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.
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.
Remove the boiled mesentry from the pot. Let it cool down. Rub salt all over.
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).
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.