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Chicharon Bulaklak Recipe

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 4
Course: Others

Ingredients

  • 2 lbs. ruffle fat
  • 1 tablespoon whole peppercorn
  • 5 dried bay leaves
  • 2 ½ tablespoons sea salt
  • 4 cups canola oil
  • 6 cups water

Instructions

    Cup of Yum
  1. 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.
  2. Turn the heat off. Remove the boiled ruffle fat from the pot and then let the water drip-off.
  3. Rub the remaining salt all over the ruffled fat. Set aside.
  4. Meanwhile, heat the cooking oil in a deep fryer or a deep cooking pot.
  5. 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.
  6. Remove from the deep fryer or cooking pot. Arrange in a plate lined with paper towels to absorb the oil.
  7. Serve with spiced vinegar.
  8. Share and enjoy!

Nutrition Information

Serving 4g

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories

% Daily Value*

Serving 4g

* Percent Daily Values are based on a 2,000 calorie diet.