Chicharon Bulaklak

Chicharon bulaklak is an appetizer made of pork intestine.  It is very common here in the Philippines since people here love to experiment with food.  It is also popular as a "pulutan" or beer food during beer drinking sessions at the kanto sari-sari store, during cookouts or even in resto-bars in the country.

INGREDIENTS:

1 kilo pork intestine, cleaned thoroughly and cut to desired size

5 cups water for boiling 

5 dried bay leaves

1 tablespoon black peppercorns

1 onion, chopped

6 cloves garlic, crushed

2 tablespoons salt

1 teaspoon salt for cleaning the intestine 

3 tablespoons vinegar

4 cups cooking oil

DIPPING SAUCE:

1/4 cup vinegar

2 red chilies (depending on your preference)

2 cloves garlic, crushed

1 onion, diced

INSTRUCTIONS :

1. Wash the intestines with water.
2. Dip in vinegar with 1 teaspoon of salt to get the odor out and clean it from impurities.  
3. Wash again with running water.     
4. Put the pork intestine, bay leaves, black peppercorns, onion, garlic and salt in a pot together with the water and bring to boil.  Continue cooking for at least 30 minutes or until the intestine is tender. 
5. Transfer to a strainer and airdry.
6. In a pan, heat the oil.  Deep fry each piece until golden brown and crispy.
7. Put in a strainer to let the excess oil drip.  
8. Place in a serving plate lined with paper towel to absorb excess oil.  Serve hot and with love.  Enjoy!

⚠️SUGGESTIONS:

     You can serve it with your favorite bottle of beer.
     ❤If time is short, you can pat dry the boiled intestines with paper towel before frying to prevent oil from splattering or flying out of the pan.   
    ❤Cut the edge of the intestine open before boiling so that it will open up during frying and it would really look like a flower (bulaklak) blooming and ready to be eaten.