Chicharon Bulaklak Recipe

Cooking Directions

• STEP 1.Clean the pork intestines thoroughly, removing any excess fat or impurities.
• STEP 2.Boil the cleaned pork intestines in water with salt and vinegar until they are tender.
• STEP 3.Remove the boiled pork intestines from the water and let them cool.
• STEP 4.Cut the cooled pork intestines into bite-sized pieces.
• STEP 5.Deep-fry the pork intestines in hot oil until they are crispy and golden brown.
• STEP 6.Serve the Chicharon Bulaklak hot with a spicy vinegar dipping sauce.

Cooking Tips

• Make sure to clean the pork intestines thoroughly to remove any unpleasant odor or taste.
• You can marinate the boiled pork intestines in a mixture of soy sauce, vinegar, and spices for added flavor.
• Use a deep-fry thermometer to ensure the oil is at the right temperature for frying.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the Chicharon Bulaklak in a preheated oven or toaster oven until crispy.
• Serve the Chicharon Bulaklak as a beer snack or appetizer with a spicy vinegar dipping sauce.