Chicharon Bulaklak (Fried Pork Mesentery) Recipe
This is a native Filipino delicacy that are usually for nibbles (pulutan) while drinking. Pairs with beer or any alcoholic beverages. For the non-drinkers, it's fun to enjoy it dipping in vinegar sauce.
Ingredients
- 1 Kilo Pork Mesentery, cleaned
- 6 pcs dried bay leaves
- 3 tbsp crushed rock salt
- 1 tbsp whole pepper corn
- 6 cloves garlic, peeled and crushed
- 2 medium onions, peeled and sliced
- 1 stalk of celery,
- 4 tbsp vinegar
- 2 cups water
- 3 cups Canola oil
Directions
- Wash each Pork Mesentery thoroughly under cool, running water. Pick out any little bits of debris, dried blood or matter. It’s important to get rid of any bits that could contain harmful bacteria. To make sure it is cleaned wash it 3 times.
- Pour the water in a large pot then place the onions, peppers, garlic cloves and celery, bring to a boil
- Add 2 tbsp salt and vinegar then let boil for another 1 minute.
- Place the Pork Mesentery in the pot and wait until the liquid re-boils
- Put-in the dried bay leaves and whole pepper corn then simmer for 45 minutes or until Pork Mesentery is tender.
- Remove the Pork Mesentery from the pot then drain excess water
- Cut the Pork Mesentery according to desired size.
- Sprinkle the remaining salt over the Pork Mesentery. Make sure that it is evenly distributed over all the Pork Mesentery.
- In a separate pot/pan, pour the oil and heat until the temperature is good for frying
- Deep fry the Pork Mesentery. Make sure that the texture is crunchy before removing from the frying pan.
- Combine all the dipping sauce ingredients in a small bowl, mix well.
- Serve Chicharon Bulaklak with dipping sauce and beer.
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