Chicharon Bulaklak
Recipe type: Pork recipe
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 kilo pigs mesentery or ruffle fat (the membrane of pig's intestine)
  • 3 pcs laurel leaves
  • 3 Tbsp. rock salt
  • 1 Tbsp. whole pepper corn, cracked
  • ½ head garlic, peeled and crushed
  • 2 onions, chopped
  • 1 stalk of lemon grass, pound the stem and tie into a knot
  • ¼ cup vinegar
  • 2 cups water
  • cooking oil for deep frying
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How to cook Chicharon Bulaklak:
  1. Wash the pigs mesentery in running water. Drain in a colander and set aside.
  2. In a pot, put water, salt, pepper corns, garlic, onions, lemon grass, vinegar and laurel leaves. Bring to a boil then put the mesentery.
  3. Simmer for an hour or until the mesentery are tender. Remove from the pot and let it cool. Chop the mesentery in serving pieces and season with salt.
  4. Heat the oil in a pan about an inch deep. When the oil is hot enough for frying, put the mesentery and fry until golden brown and crispy. Remove from the pan and drain in paper towels.
  5. Serve with your favorite spiced vinegar dipping sauce by combining chopped onions, garlic, red chili peppers and vinegar.
Recipe by Panlasang Pinoy Meat Recipes at