This is an interesting street food dish, even for Filipinos. Bulaklak refers to pork chitterlings or mesentary. It refers to the folds of tissue that attach the small intestines to the back of the abdominal wall.
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What makes this particular bulaklak interesting is how it’s cooked. Bulaklak is typically served as a deep-fried dish called chicharon bulaklak. I’ve never seen chicharon bulaklak served as a street food but it’s one of the most popular Filipino bar chow dishes. Go to any Filipino bar and chances are you’ll find chicharon bulaklak on the menu.
This particular version however, is called inihaw na bulaklak which means it was grilled instead of being deep-fried. I don’t know where it originated from but it’s nowhere near as ubiquitous as chihcaron bulaklak. Like many Filipinos, Ren and I grew up eating chicharon bulaklak but we got our first taste of inihaw na bulaklak just a few years ago in Bulacan. Recently, we’ve seen a couple of food park stalls in Manila serve it so the trend may be catching on. As you’d expect, it isn’t crunchy like the deep-fried version but it’s smokey, less sinful, and every bit as delicious with beer.
Kindly visit also my other articles regarding pinoy street foods
https://read.cash/@moneymakinghub/balut-pinoy-street-food-1-d402889d
https://read.cash/@moneymakinghub/buko-pinoy-street-food-2-c329c3fa
https://read.cash/@moneymakinghub/banana-q-kamote-q-pinoy-street-food-3-cd0813ec
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