DELICIOUS CHICHARON BULAKLAK IS AN EXTRA CRISPY SNACK!
Chicharon Bulaklak, a.k.a. crispy ruffle fat or pork mesentery chicharrón, is a beloved Filipino delicacy. This crisp, golden-fried snack is famous for its addictive crunch and savory taste. Be it as a snack, pulutan (beer match), or even sidings, it’s an all-time favorite for many Filipinos and daring foodies the world over.
In this article, we’re going to explore what makes Chicharon Bulaklak so great, teach you how to make it at home, and explore its nutritional profile.
Serving size and price on Amber menu:
Serving Size | Price |
1-2 Persons | ₱ 265.00 |
See also Fried Lumpiang Shanghai
KEY INGREDIENTS THAT MAKES CHICHARON BULAKLAK CRISPY!
Perfect Chicharon Bulaklak crunch boils down to careful methods of choosing the star ingredient, as well as preparing it.
MARINATION:
To make a decent Chicharon Bulaklak, it has a lot to do with the marination process. The pork mesentery, or “bulaklak,” is marinated in vinegar, salt and spices to soften the meat and rid it of any gamey smell. This procedure also imbues the meat with the spicy and salty flavors that define Chicharon Bulaklak.
WHY IT MATTERS:
Marinating enables the seasoning to penetrate the meat and can balance its natural flavors. The earlier it borrows spices, the better food tastes, as it must be marinated well to be flavourful, aromatic in each bite.
SPICES:
It is the spices that give Chicharon Bulaklak its unique flavor. Regularly used Indian spices are garlic, pepper and bay leaves. It is a flavor that works with the crunch.
SAUCE:
Chicharon Bulaklak is scrumptious, but what makes it even more scrumptious are dipping sauces. Some traditional dips such as vinegar with crushed garlic and chili provide a tangy contrast to the rich and crispy chicharrón.
CUSTOMIZATION:
Each household has its own great Chicharon Bulaklak variation. Some like it extra crispy, others prefer it a little tender. Or add herbs or even a little paprika, if you’re trying to bring out_exports
KEY INGREDIENTS THAT MAKES CHICHARON BULAKLAK CRISPY!
Making Chicharon Bulaklak at home is easier than you might think. With a few key ingredients and simple steps, you’ll be enjoying this crispy delight in no time.
INGREDIENTS:
- 500 grams of pork mesentery (bulaklak)
- 1 cup of vinegar
- 2 teaspoons of salt
- Water (enough to boil the pork)
SPICES:
- 5 cloves of garlic, minced
- 1 teaspoon of black peppercorns
- 3 bay leaves
- 1 teaspoon of chili flakes (optional for spice lovers)
SAUSE: (OPTIONAL)
- ½ cup vinegar
- 1 chili pepper, crushed
- 1 teaspoon minced garlic
- Salt and pepper to taste
COOKING INSTRUCTIONS:
- Clean the pork mesentery well. Catch any extra fat and clear away impurities.
- Boil the pork with vinegar, salt, garlic, peppercorns and bay leaves in a pot of water. Cover and cook for about 30 minutes or until tender. Remove it from the heat, and let it cool and marinade 1-2 more hours in the same mixture.
- Wipe the pork dry with paper towels, which will make it fry up that much crispier.
- Heat a pot of oil to about 180°C (350°F). Crisp up the pork in batches until the scraps are golden and crispy, about 5-7 minutes per batch.
- Drain the Chicharon Bulaklak for excess oil and serve with your favorite dipping sauce.
CHICHARON BULAKLAK NUTRITIONAL PROFILE
While Chicharon Bulaklak is a delicious treat, it’s best enjoyed in moderation. Here’s a quick look at its nutritional profile:
Nutrients | Amount |
Calories | 350-450 kcal |
Protein | 15-20 g |
Fat | 30-35 g |
Carbohydrates | 1 -2 g |
Sodium | High due to seasoning |
- Tip: Pair Chicharon Bulaklak with fresh vegetables or a light salad to balance its richness.
FAQs
CONCLUSION
Chicharon Bulaklak is not just a snack but a testament to Filipino resourcefulness and passion for indulgent flavors. Whether you’re sharing it with friends over drinks or indulging in a snack of it alone, its flavor and crunch is irresistible. Why not give making your own batch a go at home? You’ll find the essence of Filipino street food in your kitchen with the simple recipe above.
