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 is 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 a 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. 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 in your picnic!
What is Chicharon Bulaklak
“Chicharon” or “tsitsaron” derived from the Spanish word “chicharrón,” which refers to the 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 both in cities and municipalities. It is an exotic ingredient that you could not find in the high-end supermarket.
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
Besides the traditional way of cooking 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 in 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 the 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. 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 all you have to do is set the oven to fry it. It also makes it less cholesterol, which for those in a KETO diet, this could be the best 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 more tasty and delicious.
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. 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 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 the pig.
“Bulaklak” or pork mesentery, is commonly available in the Philippine local wet markets.
It is a less cholesterol 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 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 easily 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.
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.
- 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.
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 is a combination of vegetables such as cauliflower, broccoli, baby corn, cabbage, carrots, red bell pepper, a mixture of water and starch chayote, a little meat or 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 a more delicate and exceptional taste to the dish.
- 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 to chicharon since it would lessen the loathing taste of it.
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 so many ingredients, which may be costly.
Fortunately, this dish could not just serve as a snack but also the main dish during lunch, dinner, or even in your gatherings. It could easily pair up with different cuisines, especially with vegetable dishes.
So, don’t hesitate to try this chichalicious recipe! It is easy, delicious, and affordable that everybody would enjoy.
For more delicious recipe, visit Eat Like Pinoy!
Best Chicharong Bulaklak Recipe
- 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!