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How to Cook Chicharon Bulaklak

by
author image Serena Styles
Serena Styles is a Colorado-based writer who specializes in health, fitness and food. Speaking three languages and working on a fourth, Styles is pursuing a Bachelor's in Linguistics and preparing to travel the world. When Styles isn't writing, she can be found hiking, cooking or working as a certified nutritionist.
How to Cook Chicharon Bulaklak
Use a pot with high sides for safety when frying. Photo Credit Photos.com/PhotoObjects.net/Getty Images

Chicharon bulaklak is a traditional Filipino dish made from fried pork intestines. Chicharon bulaklak is crispy with a mild flavor that is accentuated when you dip it into a powerful sauce. You can purchase the pork intestines to make the chicharon bulaklak from many butchers for a relatively low cost. The rest of the ingredients are readily available from local grocers and natural food markets. You will need approximately 45 minutes to prepare chicharon bulaklak. This recipe serves eight.

Step 1

Combine the bituka ng baboy, water and rock salt in a large pot and place over high heat. Leave the bituka ng baboy to boil until the water is evaporated. This should require between 20 and 30 minutes.

Step 2

Pour the vegetable oil into the pot and reduce the heat to medium-high. Add the garlic and stir the bituka ng baboy to coat evenly in the oil.

Step 3

Fry the bituka ng baboy for approximately 10 minutes or until it is golden brown.

Step 4

Remove the bituka ng baboy from the pot and place onto paper towels to drain excess oil.

Step 5

Combine the vinegar, chili powder, lime juice, salt and oyster sauce in a small bowl. Stir with a spoon for 30 seconds to blend the sauce.

Step 6

Serve the sauce alongside the hot chicharon bulaklak.

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