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.
