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Chicharon Bulaklak

Bulaklak means flower, named for the ruffled look of the pork mesentery when it is fried. It puffs into something between a chip and a chicharon, and it wants a cold drink beside it.

  • Time1 hr 30 min
  • Serves4
  • HeatMild
  • Rank#4 in our Top 10

Ingredients

  • 500 g cleaned pork ruffle fat (ask your butcher to pre-clean it)
  • 1 onion
  • 1 tbsp peppercorns
  • Salt
  • Oil for frying
  • Spiced vinegar to dip

Method

  1. Rinse the ruffle fat well. Boil with onion, peppercorns and salt for about 40 minutes until firm but not mushy.
  2. Drain and dry very thoroughly, ideally 30 minutes on a rack.
  3. Cut into finger-length pieces.
  4. Fry in medium-hot oil in small batches. It will hiss and pop, so use a lid.
  5. Fry until golden and crisp, about 8 to 10 minutes. Drain and salt while hot. Serve straight away.

Tip. Batch small. A crowded pot drops the oil temperature and the result turns chewy.