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.
Prep:
10 mins
Cook:
1 hr 20 mins
Total:
1 hr 30 mins
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
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