What is Chicharon Bulaklak in English

Chicharon Bulaklak: Pig intestine or "mesentery" is good for something

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Chicharon Bulaklak is a very popular beer match that is usually served during the celebrations. So it's a great “pulutan” or tapas snack if you will.

But you can also eat it simply as an afternoon snack or as one of many side dishes for lunch. It is most delicious when you serve it with spicy vinegar with lots of onions and chillies.

So this is how you do it!

In this post we cover:

Tips for making chicharon bulaklak recipes

The crispest chicharon bulaklak you will ever try

Joost Nusselder
Chicharon Bulaklak is a very popular beer game that is usually served during the celebrations. However, it can also be served as an afternoon snack, and if feeling adventurous it can be served as one of the many side dishes during lunch.


  • 2 pound curled fat (pork mesentery)
  • 4 bay leaves
  • 1 tablespoon peppercorns
  • 1 whole broken garlic
  • 1 teaspoon salt
  • 4 cups vegetable oil
  • 6cups of water

Spicy vinegar

  • 2cupsPalmwood (Sukang Paombong)
  • 1 cup coconut vinegar (unrefined)
  • 10 Thai chillies
  • ½ red peppers
  • 3 toes garlic
  • 1 tablespoon peppercorns
  • 2 thumb ginger
  • Salt depending on taste



  • Just like with Lechon Kawali, also a deep-fried meat dish, you need to cook the crumpled fat first so it's tender before you can fry it. So, put the pork mesentery in a large pan.
  • Pour water about 2 cm above the pork.
  • Add the bay leaf, peppercorns, garlic and 1 to 2 tablespoons of salt.
  • The cooking time for the frizzled fat to make your Chicharon Bulaklak should be around 45 minutes or until tender.
  • Take the mesentery out of the pan and drain it.
  • Discard the boiling liquid and other residue.
  • You can do this in advance, so leave it in the refrigerator for a few hours to chill or until you're ready to start frying. You can even freeze it to keep it for several months. Whatever you do, you need to at least give them time to dry out a little before frying.

Fry the meat

  • Cut the curled fat into smaller pieces and season with salt all over. You can still keep them pretty large as it should be a hand-held snack that you can chew out of your hand. It's a beer snack!
  • Add oil to the deep fryer and preheat it to 400 ° F (that's about 200 ° C) or the highest setting. You can also use a deep saucepan.
  • Now fry the curled pieces of fat in batches.
  • Fry for 3 to 5 minutes or until the vigorous splash of oil has stopped and flip the pieces.
  • Continue frying until it turns a nice golden brown color. When you're done, take it out of the fryer, making sure to use a paper kitchen towel to get most of the oil out. I like to put mine in a paper towel-lined bowl once each batch is ready and cover them all with a couple of towels once you've fried all of the meat.

Mix the spicy vinegar

  • Add the Thai chilies, red bell peppers, peppercorns, garlic, and ginger to a food processor and mince until you get a very fine mixture.
  • Transfer your entire mixture to a large bowl and add the coconut vinegar and palm vinegar. Have a little taste and maybe add a little salt. Not too much, because the chicharon will be plenty salty!


  • Now you are ready to serve. Just put them on a plate next to a nice beer or two and serve the flavorful vinegar on the side so your guests can dip their salty chicharon in it.


Nutritional values

Calories: 2533kcalCarbohydrates: 8gProteins: 40gFat: 266gSaturated fatty acids: 196gCholesterol: 163mgSodium: 732mgPotassium: 817mgFibers: 2gSugars: 1gVitamin A: 604IUVitamin C: 42mgCalcium: 93mgIron: 3mg
Keyword pork
Have you tried this recipe? Tell us how it was!

Ingredients to use

The palm vinegar is also called Sukang Paombong because it is traditionally made in the city of Paombong in Bulacan Province.

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The unrefined coconut vinegar can be obtained from great organic sources such as BetterBody Foods:

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I think you would originally use sukang tuba to make the vinegar dip instead of these two. This is a type of fermented flower juice made from coconut palms, but it's really hard to find.

Mama Cita is but has good taste so you might be able to get this:

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Or you could use a ready made flavorful tuba vinegar like this Datu Puti Pinoy Sauce:

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What part of the pig is Chicharon Bulaklak?

Chicharon Bulaklak is the fried peritoneum tissue of the pig (pig mesentery) that connects the intestines to its inner abdominal wall, also known as frilled fat. It's not really that bold, so the name is a bit of a misnomer.

So when you buy pig mesentery, the pig intestine is always included.

Since we only need the mesentery, you can keep the pig intestines and cook it as another dish that could be Chicharon Bituka or Kilawing Bituka ng Baboy.

There are a few places that sell frozen ruffle fat so you might be able to find it. However, your best choice is a market in the Philippines or supplying a large Filipino community.

Or you could always try asking your butcher if they could clean some pork intestines for you and make sure the curled fat stays separate so you can use it in your dish.

Chicharon Bulaklak in the air fryer

Ok this is probably sacrilege as it is best to deep-fry your chicharon bulaklak for the best, crispest taste. However, if you want an easier way, you can air fryer.

Simply set the temperature to 350 ° C and add all the precooked, crumbled pieces of fat to the bowl. Now cook them for about 175 minutes or until golden brown.

How to Purify Your Own Pig Mementery for Chicharon Bulaklak

  • Cut the pig intestine and mesentery into manageable sizes.
  • Use a thin sharp knife and make a slit along the outer radius of the small intestine.
  • Thoroughly wash each pig intestine and mesentery with running water and remove any solids in the intestine.
  • Do this several times until all of the solid particles are removed.

When making your own meat chicharon bulaklak recipe, it's important to clean the tissues thoroughly, if only to reduce sliminess.

You can rinse the raw mesentery with salt and vinegar or throw ginger, onion and salt and pepper into a saucepan with boiling water.

This should get rid of the chitterlings' sliminess and wild smell. You can also deep-fry or flat-fry the chitterlings.

How to serve chicharon bulaklak

You should really serve Chicharon Bulaklak while it's still hot and crispy, straight from the fryer. So if you're planning a beer night, make sure to cook your meat beforehand, but start roasting just before your guests arrive.

The Chicharon Bulaklak loses its crispness as soon as it gets cold, and re-frying doesn't really taste the same.

Fortunately, you can always use your leftovers in a different recipe.

Chicharon Bulaklak Pares or something

Chicharon Bulaklak is considered a standalone dish, but if you want to include it in another recipe, e.g. B. Batangas Goto, you can do this at any time. However, you should always pair it with some delicious and flavorful vinegar to soak in.

Chicharon Bulaklak marinade

Although Chicharon Bulaklak is a very tasty dish, no marinade is really used to prepare it. The meat is basically just rubbed with salt, which makes it a great beer snack. It goes best with spicy vinegar, so people probably got the idea with the marinade.

How do you make chicharon crispy again?

Chicharon are hygroscopic, which means that they slowly absorb moisture from the air and that they are crispiest right after frying. I would serve them while they are still hot, but you can make them crispier again by heating them in the microwave or toasting them in the oven to remove the moisture.

Chicharon Bulaklak expiration

Chicharon Bulaklak is deep-fried pork, so it may take some time. You can keep it in the refrigerator for up to two weeks and even keep it in the freezer.

How to fry frozen chicharon bulaklak?

If you're freezing your cooked chicharon for later use, or even if you buy pre-packaged chicharon from an Asian market, frying it couldn't be easier. Simply heat your deep fryer or your oil in a deep pan and dip the still frozen pieces of meat in the hot oil.

It only takes you a few minutes to cook on each side.

Is It Safe For Pregnant Women To Eat Chicharon Bulaklak?

Chicharon Bulaklak is not good for pregnant women to eat. The first is that eating fried foods while pregnant can put you at a higher risk of developing gestational diabetes. The second is that just like chitterlings, they come from near the intestines and can cause foodborne diseases through the Yersinia enterocolitica bacteria.

Is Chicharon Bulaklak Healthy?

Many people think that Chicharon Bulaklak is almost all fat, but it's just pig tissue. It's still fried and full of cholesterol and trans and saturated fats. Also, it has a salt zest, and while it's as crispy as french fries, it's even salty. So eat it in moderation.

Is Chicharon Bulaklak keto friendly?

Chicharon bulaklak and other chicharon rinds are very allowed on a keto diet. They're high in protein, fat, and carbohydrate-free, which makes them perfect for a low-carb diet like the keto diet. They're also very salty, so eat them in moderation.

Where does Chicharon Bulaklak come from? A short story

Chicharon is originally from Spain, where Chicharrón is fried crackling rinds or intestines and is called Chicharon Bituka in the Philippines.

Although there are many variations around the world, Chicharon Bulaklak is of Filipino origin and means "flower crackle" in English, which refers to the flower-like shape of the curled fat or mesentery used in the bowl.

So Chicharon Bituka vs Bulaklak depends on the type of meat that Bituka uses pork intestines and Bulaklak uses ruffle fat, also known as the mesentery.

Also Read: This is a great Paksiw na Mahi Mahi Recipe to try at home

Joost Nusselder, the founder of Bite My Bun, is a content marketing designer, father and loves to try new food - with Japanese food as a passion. Together with his team, he has been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.