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:
IN THE PANTRY:
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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