Crispy Chicharon Bulaklak Recipe (4-Step Homemade Version)

Chicharon bulaklak is a Filipino bar chow favorite made from pork mesentery, also known as ruffle fat or pork flower fat, not the intestines. It has that signature frilly look that crisps up beautifully once deep-fried. Getting it right starts before frying, since proper cleaning and steady simmering help remove impurities and build flavor from the inside out. Learn how to cook chicharon bulaklak step by step so you get that crisp, golden bite anytime the craving hits.

Tips

For crunchier results, dry the ruffle fat on a tray or even chill it for two hours before frying.

80 min.
5 People
Medium
Budget

Ingredients

2-3 kg chicharon bulaklak or pork ruffle fat (cleaned and cut into small pieces)
2 tablespoons black peppercorns
2-3 heads garlic (crushed)
6 pieces bay leaves
1 tablespoon rock salt
2 pieces Knorr Pork Cubes
water (to cover meat)
oil (for deep-frying)
spiced vinegar (to serve)

Cooking Method

Clean the Pork Ruffle Fat Time: 15 minutes Boil pork ruffle fat in water for 10 minutes to remove odor and impurities. Remove from pot and rinse under running water. Drain. Tip: It’s clean when the scum and cloudy residue are gone and the pieces no longer feel slimy to the touch.
Simmer Pork with Aromatics Time: 5 minutes Combine pork, peppercorns, garlic, bay leaves, salt, and Knorr Pork Cubes in a pan. Add enough water just to cover the meat.
Reduce Until Tender Time: 30-40 minutes Cook over medium heat until the liquid is almost dry and the pork is tender and well-seasoned. Remove from the pan.
Deep-Fry Pork Until Crisp Time: 15-20 minutes Heat oil over medium-high heat. Cook pork in batches until golden and crisp. Drain on paper towels. Serve hot with spiced vinegar. Tip: Fry in small batches and avoid overcrowding so the pieces puff up and turn evenly crisp, not soggy.

What Is Chicharon Bulaklak?

Chicharon bulaklak is pork mesentery that’s cleaned, simmered, and cooked until golden and crunchy. Bulaklak ng baboy is not the intestines, but the tissue that holds them in place. Once deep-fried, it develops a light crunch with a slight chew, making it a more budget-friendly bar chow compared to crispy pata or lechon kawali.

Why Proper Cleaning of Chicharon Bulaklak Matters

Chicharon bulaklak needs extra care before cooking since it’s an offal cut. Cleaning and simmering helps remove impurities and any unwanted odor while allowing the flavors to settle into the meat. This step sets the base for a cleaner taste and better texture once fried.

How to Serve Chicharon Bulaklak

Chicharon bulaklak is best served hot and fresh with spiced vinegar and an ice-cold beverage on the side. The acidity cuts through the richness, making each bite feel lighter and more balanced. It’s a classic pulutan that’s meant to be enjoyed while it’s still crisp.

Can You Prepare Chicharon Bulaklak Ahead?

Yes, you can prep the pork ahead by cleaning and simmering it in advance. Keep it chilled in the refrigerator, then fry just before serving to bring back that fresh crunch. Freezing isn’t recommended, as it can affect the texture once fried.