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Chicharon Bulaklak with Spicy Vinegar

This is a recipe for crispy chicharon bulaklak with homemade spicy Filipino vinegar.
Prep Time10 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 20 mins
Servings: 4
Author: Vanjo Merano


Chicharon Bulaklak

  • 2 lbs. pork masentery bulaklak
  • a bunch of lemongrass tied into knots
  • 2 tablespoons coarse sea salt
  • 4 cups cooking oil
  • 8 cups water

Spicy Vinegar

  • 2 cups Sukang Paombong
  • 1 cup unrefined coconut vinegar
  • 10 to 15 pieces Thai chili pepper
  • ½ red bell pepper
  • 3 cloves garlic
  • 1 tablespoon whole peppercorn
  • 2 thumbs ginger
  • Salt to taste


  • Prepare the chicharon bulaklak by boiling water in a cooking pot.
  • Once the water starts to boil, add the pork masentry (bulaklak) and lemongrass. Cover and boil in medium heat for 1 hour.
  • While the masentry is cooking, prepare the spicy vinegar. Start by adding the Thai chili pepper, garlic, whole pepperorn, and ginger in a food processor. Mince.
  • Transfer to a large bowl and then add the unrefined coconut vinegar and sukang paombong. Add salt to taste. Stir. Tranfer to a container. Set aside. Note: serve this later with the crispy chicharon.
  • Remove the boiled masentry from the pot. Let it cool down. Rub salt all over.
  • Heat oil in a deep fryer or a deep coking pot. Once the reaches 330F, deep fry the bulaklak for 15 minutes. Let it rest for 5 minutes (take out from the oil).
  • Deep fry for the second time for 3 to 5 minutes or until crispy and golden brown. Arrange on a serving plate. Serve with Spicy vinegar.
  • Serve! Share and enjoy!


Serving: 4g