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Chicharon Bulaklak with Spicy Vinegar

Chicharon Bulaklak with Spicy Vinegar

This is a recipe for crispy chicharon bulaklak with homemade spicy Filipino vinegar.

⏱ Prep: 10 min ⏱ Cook: 130 min

Ingredients

  • 2 large bs. pork masentery (bulaklak)
  • 0 a bunch of lemongrass (tied into knots)
  • 2 tbsp coarse sea salt
  • 4 cup cooking oil
  • 8 cup water
  • 2 cup Sukang Paombong
  • 1 cup unrefined coconut vinegar
  • 15 piece Thai chili pepper
  • 0.5 piece red bell pepper
  • 3 clove garlic
  • 1 tbsp whole peppercorn
  • 2 thumbs ginger
  • 0 Salt to taste

Instructions

  1. Prepare the chicharon bulaklak by boiling water in a cooking pot.

  2. Once the water starts to boil, add the pork masentry (bulaklak) and lemongrass. Cover and boil in medium heat for 1 hour.

  3. While the masentry is cooking, prepare the spicy vinegar. Start by adding the Thai chili pepper, garlic, whole pepperorn, and ginger in a food processor. Mince.

  4. Transfer to a large bowl and then add the unrefined coconut vinegar and sukang paombong. Add salt to taste. Stir. Tranfer to a container. Set aside. Note: serve this later with the crispy chicharon.

  5. Remove the boiled masentry from the pot. Let it cool down. Rub salt all over.

  6. Heat oil in a deep fryer or a deep coking pot. Once the reaches 330F, deep fry the bulaklak for 15 minutes. Let it rest for 5 minutes (take out from the oil).

  7. Deep fry for the second time for 3 to 5 minutes or until crispy and golden brown. Arrange on a serving plate. Serve with Spicy vinegar.

  8. Serve! Share and enjoy!