Chicharon Bulaklak with Spicy Vinegar
This is a recipe for crispy chicharon bulaklak with homemade spicy Filipino vinegar.
Servings: 4
Ingredients
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
Instructions
- 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!
Nutrition
Serving: 4g