Chicharon Bulaklak Recipe - WTF Recipe

Serves: 4
Prep time: 10 minutes
Cooking time: 1 hour
It's not that bad! Moderation is the key!
Filipino's are known for being resourceful and to make use of everything especially if we are talking about raw produce. Whether it be chicken, beef, fish or pork - us Filipino make sure that we extract anything edible in them hence our weird but exciting dished like dinuguan (pork blood stew), Adobong Laman Loob ng Manok (Chicken liver and gizzard Adobo) and sisig (a Filipino dish made from parts of pig head and chicken liver).

One notable dish is Chicharon Bulaklak or deep-fried ruffled fat. It's the perfect appetizer or a beer pair as it is crunchy, savory and sinfully delicious. Some Filipino's have this notion that chicharon bulaklak is just pure fat but it turns out to be the tissue that holds together the internal organs of the pig which is called mesentery. But remember, too much of something is not good - be cautious and just consume in moderation.

The cleaning is the most important and tedious part of the recipe - other than that and it'll be a breeze. Let's start cooking!


  • 1/2 kg Chicharon Bulaklak (cleaned)
    • IMPORTANT: If it's not cleaned, mix half cup vinegar and 1 cup water and submerge the chicharon bulaklak for 30 minutes then thoroughly clean it with running water removing any blood and dirt.
  • 1 tablespoon whole peppercorn
  • 4 pieces of dried bay leaves
  • 2 tablespoon of rock salt
  • 3 cups canola oil
  • 5 cups water
For the sauce, you may go the traditional way which is vinegar with bird's eye chili, minced garlic, and onion or you follow my signature dipping sauce.
  • 2 cloves of crushed garlic
  • Whole diced onion
  • 1 teaspoon crushed ginger
  • 2 tablespoons of sugar
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • 1 piece of chopped bird's eye chili (you may add more depending on your preference)
  • Pepper to taste


  1. Combine the chicharon bulaklak, whole peppercorn, dried bay leaves, 1 tablespoon salt and water in a cooking pot. Let boil and simmer for 1 hour. Make sure to skim the scum.
  2. Remove the chicharon bulaklak in the pan, set aside and dry.
  3. Rub the remaining salt all over the chicharon bulaklak.
  4. Heat the cooking oil in a deep cooking pot (or deep fryer).
  5. Slowly put the chicharon bulaklak and deep fry in low to medium heat until the texture becomes crisp and the color turns medium brown.
  6. Remove the chicharon bulaklak and set it on a plate lined with paper towels to absorb the excess oil.
  7. FOR THE SAUCE: Combine all the ingredients in a small bowl. Adjust the spiciness and pungency by adding more chili or ginger.
  8. Enjoy while it's hot and crisp!

Have you tried chicharon bulaklak or do you have other ways to prepare this piece of deliciousness? Let us know in the comments section below!
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