Chicharon Bulaklak (Fried Intestine)

Chicharon Bulaklak is a beloved Filipino snack crafted from deep-fried pork intestines, celebrated for its crunchy texture and rich flavor. Preparing this dish involves meticulous cleaning and frying to achieve its distinctive crispiness and taste. Typically enjoyed as a snack or appetizer, it pairs wonderfully with a spicy vinegar dipping sauce. Chicharon Bulaklak is a staple among street food vendors and party enthusiasts, offering a distinct and delightful culinary treat. With its satisfying crunch and savory essence, it provides an unforgettable eating experience for those who relish Filipino street food culture.

Ingredients

• 1 lb pork intestines
• 1 cup water
• 1 tsp salt

Instructions

1. Thoroughly clean the pork intestines under running water, ensuring removal of any excess fat or debris.
2. Cut the intestines into small pieces.
3. In a large pot, combine water, salt, and intestines. Bring to a boil, then simmer until the intestines are tender, about 45 minutes.
4. Drain the boiled intestines and allow them to cool completely.
5. In a deep fryer or large pot, heat oil to 350°F (175°C).
6. Fry the intestines in batches, cooking each batch for 5-7 minutes until they turn golden brown and crispy.
7. Once fried, remove the intestines from the oil and drain them on paper towels to remove excess oil.

Keywords: Crispy, Street Food, Deep-Fried

Spice Rack: Salt

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---