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
- 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.
- Serve! Share and enjoy!
