Chicharong Bulaklak Recipe

Clean and cut

Rinse the pork ruffle fat thoroughly under cold running water. Trim any large blood clots or discolored pieces. Pat dry with paper towels and cut into 2–3 inch pieces or leave as small clusters that will puff when fried.

Parboil to render and tenderize

Place the cleaned bulaklak in a medium pot. Add 1 cup water, white vinegar, crushed garlic, bay leaves, whole peppercorns, and 1 tablespoon salt. Bring to a gentle boil over medium heat, then reduce to a simmer. Simmer uncovered for 30–40 minutes, stirring occasionally, until pieces have softened and some fat has started to render. The liquid should be reduced; if it dries out, add up to 1/4 cup more water. This step helps remove impurities and tenderize the bulaklak.

Drain and cool

Carefully drain the bulaklak in a colander, reserving a tablespoon of the cooking liquid if desired for extra flavor. Spread the pieces on a wire rack or a tray lined with paper towels to cool and dry for 20–30 minutes. Pat excess moisture with paper towels—drier pieces fry crisper.

Make the light batter/coating

In a bowl, whisk together all-purpose flour, cornstarch, baking powder, fine sea salt, and ground black pepper. Gradually add the 3/4 cup cold water and stir until you have a smooth, slightly thick batter that will cling lightly to the pork. The coating should be thinner than tempura batter but thick enough to provide a crisp shell. If too thick, add a tablespoon of cold water; if too thin, add a tablespoon of flour/cornstarch mix.

Coat the pieces

Working in batches, toss the cooled bulaklak pieces in the batter until lightly and evenly coated. Shake off any excess coating so the fat can render properly while frying.

Heat oil

Pour vegetable oil into a deep, heavy-bottomed pot or deep-fryer to a depth of at least 3–4 inches (about 1.5 L). Heat oil over medium-high heat until it reaches 350–360°F (175–182°C). If you don't have a thermometer, test with a small pinch of batter—it should sizzle vigorously and rise to the surface.

Fry in batches

Carefully slide a few coated bulaklak pieces into the hot oil, avoiding overcrowding. Fry in batches for about 4–6 minutes per batch, stirring occasionally, until they turn deep golden and exceptionally crisp. The rendered fat will bubble and the coating will puff. If the oil browns too quickly, reduce heat slightly to maintain 330–350°F.

Double-fry for extra crisp

For an ultra-crisp texture, remove the fried pieces after the first fry and drain on a wire rack for 2–3 minutes. Return them to oil heated to 375°F (190°C) for a quick second fry—about 30–60 seconds—until they blister and become extra crunchy. Remove and drain on paper towels or a rack.

Season immediately

While still hot, sprinkle a little extra fine sea salt over the chicharong bulaklak to taste so the salt adheres.

Transfer the chicharong bulaklak to a serving platter. Serve hot with vinegar dipping sauce and calamansi or lemon wedges on the side. Eat immediately to enjoy the best crispness; leftovers can be reheated briefly in a 375°F (190°C) oven for 5–7 minutes or re-crisped in hot oil for 20–30 seconds.