Chicharon Bituka Recipe

Chicharon Bituka are deep fried pig or cow intestine prepared similar to that of Chicharones  or Pork Cracklings (Pork Rinds). This dish is usually served as an appetizer or “pulutan” and is best when accompanied with beer.  Another popular chicharon intestine  is the Chicharon Bulaklak. 

Before cooking chicharon bituka, it is important that you clean the intestines with running water for at least 10 minutes. Also, you can boil them more than once to makes sure that they are tender and the odor and other bacteria are removed. When frying,ensure that the boiled intestines are dried-up properly. Frying it with liquid can cause the oil to spatter.

Instead of just having canned tuna mixed with crushed sky flakes (a very easy to prepare pulutan know as dog food) , why don’t you try to make some Chicharon Bituka ? This can be quite time consuming to prepare but this will surely make your barkada and the rest of the drinking buddies happy.

Try this Chicharon Bituka Recipe and then send us your feedback.

Chicharon Bituka

Chicharon Bituka Recipe


  • 2 lbs well cleaned intestine (from pig or cow)
  • 6 pcs dried bay leaves
  • 3 tbsp salt
  • 1 tbsp whole pepper corn
  • 4 tbsp vinegar
  • 16 ounces water
  • 3 cups cooking oil

Watch the cooking video:

Cooking Procedure

  1. Pour the water in a large pot and bring to a boil
  2. Add 2 tbsp salt and vinegar then let boil for another 2 minutes
  3. Place the intestine in the pot and wait until the liquid re-boils
  4. Put-in the dried bay leaves and whole pepper corn then simmer for 40 minutes or until intestine is tender.
  5. Remove the intestine from the pot then drain excess water
  6. Cut the intestine according to desired length.
  7. Sprinkle the remaining salt over the intestine. Make sure that it is evenly distributed over all the intestines.
  8. In a separate pot/pan, pour the oil and heat until the temperature is good for frying
  9. Deep fry the intestines. Make sure that the texture is crunchy before removing from the pot/pan
  10. Serve with vinegar and chili pepper dip. Share and Enjoy!

Number of servings (yield): 6

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  1. You’re welcome, Bernadeth.

  2. hi same lang po ba sa chicharon bulaklak? thanks

  3. Salve Dayao says:

    Thanksfor the recipe..i will try it soon as tomorrow and will let you know the outcome…God Bless!!

  4. Thanks Cherry. I’ll keep that in mind.

  5. Hey Joseph, thanks for commenting. Just call me Vanjo.

    Enjoy your outing this weekend bro!

  6. p.s.

    you’re looking more like BONG REVILLA
    than ever before, Mr. PP. hahaha!

  7. very flattered to find out that Manila Boy
    is one of your favorite blogs. wow. thanks!!!!!

    of course,
    it’s appropriate to say that i’m honored via this post,
    all about CHICHARON BITUKA,

    na aking inuulam pa. hahaha!!!
    cardiac delights, deliver us from evil!!!

  8. Liza, go to the Mexican meat shops (Carneceria), I’m sure that you can find it there.

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