How to Cook the Best Chicharong Bulaklak Recipe

Are you looking for food to eat during breakfast, lunch, or dinner? Or a dish that is easy to cook and, at the same time, delicious enough? Then, you should discover and try how to cook the Chicharong Bulaklak. 

Some Filipinos love to eat this simple yet delicious dish for their appetizer, snack, or main dish, which surely makes you eat even more. You could see this dish in some luscious dish banquets because it is easy to cook, serve, and eat. 

In consideration of that, we researched all the pieces of information you need to know about making the best ruffle pork dish. So you don’t need to worry when you first-time to cook. We want to guide you with all the data we gathered for this dish. 

So, come and dig into this for you to cook the most satisfying and delicious dish you could ever serve for your family lunch, night out with friends, or even for your picnic!

What is Chicharon Bulaklak 

(Photo Credits To: Click in the City)

“Chicharon” or “tsitsaron” is derived from the Spanish word “chicharrón,” which refers to a dish made of fried rinds, usually from pork, but sometimes made from chicken, beef, or mutton (goat). 

“Bulaklak,” or pork mesentery, is commonly available in the Philippine local wet markets in cities and municipalities. It is an exotic ingredient that you cannot find in high-end supermarkets. 

Chicharon Bulaklak originates in the province of Ilocos, which is commonly called “silit.” It is a pork ruffle that serves as a wall to hold the small intestine in place. Filipino served it as an appetizer or finger food during late night outs and drinking sessions. 

It is referred to as a flower because of its beautiful texture and appearance. The scent produced by this dish is like roasted peanuts, which you would love. 

So, come and let us dig into this article to know more about this dish and its different ways of cooking and variations. 

Ways to Cook 

(Photo Credits To: wetravelfearlessly)

Besides the traditional way of making the pork ruffle, we’ve searched for other ways to cook this exotic dish. 

Grilled Pork Ruffle Fat Recipe

Besides the traditional deep frying way featured in the dish table, this pork ruffle may cook on the grill. The ingredients and preparation are very much similar, such as the pork ruffle and marinated mixture, and so on. But you place it in the grill rack instead of in the frying pan. 

With grilling, you are confident that everything is cooked from the outside down to the inside. Plus, the pork ruffle absorbs the marinate very well. Hence, it could make the ruffle fat juicy, yummy, and flavorful.

Baked Pork Ruffle Fat Recipe

Baking under 350 degrees Fahrenheit for about an hour makes the baked version of this pork ruffle different from the grilled one mentioned above. But similarly, you marinate the pork ruffle thoroughly with the mixture for a longer time to ensure savoriness and taste.

The process of baking helps the ruffle to juice out its natural oil. Doing so makes the pork ruffle less in cholesterol, a healthier diet for pork lovers. In addition, it is much simpler to do since all you have to do is set the oven to bake it.

Oven-fried Pork Ruffle Fat Recipe

Another version of the ruffle is oven-fried. Under 300 degrees Fahrenheit temperature and about 2-3 hours, you could get a nice and crisp pork ruffle. 

Likewise, it is much easier to do a baked pork ruffle since you have to set the oven to fry it. It also makes it less cholesterol, which for those in a KETO diet, could be the perfect snack for you. 

Other Delicious Variations for Crispy Ruffled Fat Recipe

Crispy Marinated Chicharon Recipe

Besides simply putting sea salt, peppercorn, and food seasoning, you could make another variation of this pork ruffle where you need to marinate it from the mixture to make it tastier. 

The dish begins by boiling the pork ruffle before marinating it. This procedure washes away any stench, odor, and dirt. 

Moreover, once it is clean and fresh, you place it inside a deep casserole where you put in all the ingredients for marinating and place it over a low fire for about half an hour. By this process, the flavor sinks in and simultaneously tenderize the ruffle. 

Crispy Adobong Chicharon Recipe

Filipinos are not fond of throwing leftovers. So instead of throwing it out, they make another variation of traditional deep-fried chicharon, the Adobong Chicharon. It uses pork ruffle, marinated with vinegar or calamansi, soy sauce, and black pepper.

This process and ingredients are very similar to traditional chicken and pork adobo. But the only catch in this dish is the pork ruffle serves as the meat. This version is delicious and spectacular, especially during breakfasts paired with garlic rice and a fried sunny-side-up egg.


Did you know that pork ruffles are not pig’s intestines? These ruffle fats are commonly referred to as pig intestines, but the truth is this is just a body cavity wall folded that serves to hold in place the small intestines. And some thought that it is fatty hence, not just fat. It is a mesentery of a pig. 

“Bulaklak,” or pork mesentery, is commonly available in the Philippine local wet markets.

It is less calorie-dish, which is perfect for those on a KETO diet.

The scent of this dish is like roasted peanuts. 

Many considered it an exotic dish. It originates in the province of Ilocos in the Philippines.


The problem that occurs when Making pork ruffle fat is the tenderness and the crispiness of it after frying. 

  • Rub the baking soda and salt to the pork ruffle fat. Baking soda would help quickly break down the ruffle fat protein to make it crispier when frying. 
  • Let your casserole heat up for extra 5 – 10 minutes when you think you’re done, but the pork ruffle fat is still rubbery. It’s already tender when the flesh slides down on its own when picked up by a fork.
  • If it’s bland, you can add salt and cook it for another 5 minutes in the oven or until the salt is dissolved.


Here is some information to follow to help you achieve your preferred cook for this pork ruffle fat to make this dish exceptional. 

  • Make sure that you cleanse the pork ruffle fat well with water. 
  • To have a better result, let the pork ruffle cool down first after boiling before deep frying.
  • Don’t overcook or undercook; it will make your pork ruffle rubbery.
  • In marinating, ensure that you measure the right amount of ingredients to overpower the pork ruffle fat. 
  • In deep frying, make sure that the oil is at the right temperature to spot the pork ruffle fat’s crispiness and tenderness. 
  • If you want your Chicharon to be crispier again, we highly suggest you toast them in the microwave or oven. This process will remove the moisture absorbed by the pork ruffle.

Best Served With 

  • Hot-steamed rice – nothing beats the Pinoy staple dish as a partner with the pork ruffle fat.
  • Spicy vinegar – is the most common sauce paired with this chichalicious dish. It contradicts the oily and loathing taste of it. 
  • Pinakbet – this Filipino dish mixed vegetables with shrimp sauce and the perfect balance of sweetness from the fresh vegetables, bulkiness, and saltiness. 
  • Ginisang munggo– is a savory soup made with mung beans, onions, garlic, tomatoes, patis (fish sauce), and some veggies, like ampalaya leaves or malunggay. It could serve as a side dish since it compliments very well in vegetables. 
  • Lugaw/ Goto or rice congee is a rice dish usually served during the rainy season and breakfast. Just like beef, pork, and chicken, you could also serve this chichalicious as an ingredient and as a side dish in the lugaw. It has a more succulent and flavorful taste. 
  • Chopsuey combines vegetables such as cauliflower, broccoli, baby corn, cabbage, carrots, red bell pepper, a mixture of water and starch chayote, a little meat, or a little meat shrimps, like chicken or pork or shrimp, and with a thick sauce. It complements the chop suey since it is a vegetable dish where the seafood is perfectly paired with it as an ingredient. It helps to lessen the oiliness and loathing taste of the ruffle fat. 
  • Ginisang sayote– A stir-fried and sauteed vegetables combined with some herbs, meat, and spices. The ruffle fat could serve as a side dish since it would give the dish a more delicate and exceptional taste. 
  • Lechon gravy sauce – is another common sauce that overpowers the saltiness, oily, and loathing taste of this chichalicious chicharon bulaklak. 
  • Beer– pork ruffle fat counteracts the bitter taste of the beer. It is a great snack and finger food during your friend’s drinking session or a night out. 
  • Pineapple juice – aside from beer, pineapple is also perfectly paired with chicharon since it would lessen the loathing taste. 


Chicharon Bulaklak is one of the sensational Filipino exotic dishes. Many love and enjoy eating this. It is an easy dish that does not allow you to buy many ingredients, which may be costly. 

Fortunately, this dish could not just serve as a snack but also as the main dish during lunch, dinner, or even in your gatherings. It could easily pair up with different cuisines, especially with vegetable dishes. 

If you have never been to the Philippines and plan to travel soon, make sure to try this awesome meal. You can order this meal almost anywhere in the Philippines. This dish is also available in bars and some carinderias.

Since we also care about your health, we suggest you only consume what your body can take, especially if you have high blood pressure, because this recipe is high in cholesterol. However, this can be a good additional meal because this meal has low calories.

So, don’t hesitate to try this chichalicious dish! It is easy, delicious, and affordable that everybody would enjoy. 

For more delicious recipe, visit Eat Like Pinoy!

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Best Chicharong Bulaklak Recipe

Course Appetizer, Snack
Cuisine Filipino
Keyword Exotic Recipe, Pork Recipes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 8kcal
Cost $5-$10


  • 1 lb Pork ruffle fat
  • 1/2 tbsp Salt
  • 2 cups Cooking oil
  • 2 cloves Garlic crushed
  • 4 cups Water
  • 1/2 cup Vinegar


  • In a casserole, put the ruffle fat and season with salt. Let it boil for 20 minutes.
  • Then remove the boiled ruffle fat from the casserole and cut into 2-inch.
  • Rub the remaining salt all over the ruffled fat. Set aside.
  • In another cooking pot, heat oil and deep fry the ruffle fat until the texture becomes crisp and the color turns medium brown.
  • Remove it from the pot and place on a serving plate with paper towels to absorb the oil.
  • Serve with spiced vinegar.
  • Eat and enjoy!


Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 885mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 10mg
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