Chicharon Bulaklak

Crispy Fried Chitterlings (Pig Intestines)

Recipe by :  Ariel Jasa,  Mandaluyong City, Philippines

Chicharon Bulaklak are pig intestines or chitterlings that are boiled and fried to a crisp.  They are usually served as beer snacks or appetizers together with a spicy vinegar dipping sauce. 

I wash and clean the chitterlings thoroughly before I cut them to bite size pieces. If they are still a little slimy,  I scrub with a mixture of rock salt and vinegar and rinse thoroughly to wash off excess salt.

I boil them in onion, garlic, bay leaf and salt and pepper (just like the Lechon Kawali) and deep fried them.

I try to be careful not to overcook them as it is so easy to do so,  then I season them with salt and pepper right after they are taken off the oil.

YOUR CHICHARON BULAKLAK RECIPE SHOPPING LIST:

• Pig Intestines
  

IN THE PANTRY:

• Onion
  
• Garlic
  
• Bay leaf
  
• Salt and Pepper
  
• Cooking Oil
  
  

INGREDIENTS

• 1 Kg. Pig intestines
  
• 2 liters of Water
  
• 1 Large Onion
  
• 4 Cloves Garlic
  
• 2 pieces Bay leaf
  
• Salt and Pepper to taste
  
• Cooking Oil for frying

Chicharon Bulaklak

1    Boil the intestines in water, garlic, onion, salt, pepper and bay leaf for 30 – 45 minutes or until tender.

2   Drain, pat them dry and cut them into bite size pieces.

3   Deep fry in medium heat until golden brown. Take out of the oil immediately.

4  Put on paper towel to drain excess oil.

5   Sprinkle some salt and pepper right after taking out of the oil.

6   Serve with vinegar and chili pepper flakes dipping sauce.

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