Chicharon Bulaklak

Chicharon Bulaklak
Chicharon Bulaklak are crispy pork intestines deep fried in oil or pork lard and eaten as appetizers. Once cooked, they resemble the bulaklak, or wild flower, native to the Philippines.


  • 2 cups of water
  • 1 tablespoon salt
  • 2 pounds pork rind or skin (trim most of the fat and discard)
  • Cooking oil for deep fat frying

Cooking Directions

  1. In a large pot, boil the pork rinds with water and salt. Cook until the water evaporates.
  2. In a large skillet or wok, heat enough oil for deep-frying. Cook rinds until golden brown, in batches, and set aside on paper towels to remove excess oil.
  3. Serve as an appetizer on a large platter.

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