How To Make Chicharon Bulaklak
Chicharon bulaklak is a Filipino snack of deep-fried ruffled fat. This meaty dish is great as an accompaniment to a cold glass of beer.
Ingredients
- 2 lb ruffle fat
- 1 tbsp. whole peppercorn
- 5 dried bay leaves
- 2½ tbsp sea salt
- 4 cup canola oil
- 6 cup water
Instructions
- Arrange the ruffle fat, whole peppercorn, 2 tablespoons salt, and bay leaves in a cooking pot. Pour-in water. Let boil. Cover and then simmer for 1 hour.
- Turn the heat off. Remove the boiled ruffle fat from the pot and then let the water drip-off.
- Rub the remaining salt all over the ruffled fat. Set aside.
- Meanwhile, heat the cooking oil in a deep fryer or a deep cooking pot.
- When the oil gets hot, slowly add-in the ruffled fat. Deep fry in low to medium heat until the texture becomes crisp and the color turns medium brown.
- Remove from the deep fryer or cooking pot. Arrange in a plate lined with paper towels to absorb the oil.
- Serve with spiced vinegar.
- Share and enjoy!
Nutrition
- Sugar: 1g
- :
- Calcium: 31mg
- Calories: 1990kcal
- Carbohydrates: 2g
- Fat: 224g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 142g
- Polyunsaturated Fat: 63g
- Potassium: 51mg
- Protein: 1g
- Saturated Fat: 17g
- Sodium: 4379mg
- Trans Fat: 1g
- Vitamin A: 28IU
- Vitamin C: 1mg
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Cocktail
Salad
Caesar Salad with Shiitake Mushrooms Recipe
Dip, Sauce & Condiment
Uncategorized
Cookies
Chocolate Chip Kiss Cookies Recipe
Uncategorized
Casserole
Broccoli Cheddar Casserole Recipe
Uncategorized
Peanut Butter Fudge Brownies Recipe
Mousse
Raspberry Cheesecake Mousse Recipe
Broil
Honey Garlic Dijon Broiled Salmon Recipe
Slow Cooked
Slow Cooked Black Eyed Peas with Ham Recipe
Punch