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
Want to share your own Chicharon Bulaklak recipe or discuss tips and techniques for making this crispy Filipino dish? Head over to the Recipe Sharing forum section and join the conversation!
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