Fried Ruffle Fat/Chicharong Bulaklak

Things that come once a year are pretty special since you have to wait for another 365 days before they come again. Things like Valentine’s day, Birthdays, Anniversaries, Christmas and Halloween. Maybe your annual cholesterol check becomes pretty special to you too since they come only once a year.

Now, I like to live life dangerously. By “dangerously”, I don’t mean alligator wrestling or doing motorcycle exhibitions. I meant eating deep fried crispy ruffle fat that  just screams cholesterol and high fat content. I only do it once a year, though. That may take off some of the “dangerous” from the living-dangerously-thing.

This is so delicious. If you like bacon rinds, you will absolutely love this because this is a notch above all crispy pork dishes! No,make that ten notches higher..

Next scheduled date for deep fried Ruffle Fat? May 2011, peanutbutter‘s vacation.

Ruffle Fat is actually that thing that holds the coil of the pig’s intestines together. When that coil is taken away, it yields this flowery thing that is the ruffle fat.

500g ruffle fat
water for boiling
2 tbsp rock salt
canola oil for frying

dipping sauce:
¼ cup vinegar
6 cloves garlic, minced
a pinch of salt


  • Boil ruffle fat in water with 1 tbsp rock salt until tender.
  • Then drain and cut into bite size pieces.
  • Season with 1 tbsp rock salt. Mix well.
  • Refrigerate for  a few hours.
  • Fry in canola oil until a little brown and crisp.
  • Dip in vinegar dipping sauce: Just combine vinegar, garlic and pinch of salt.

I’d say this is best eaten with cold rice or rice that is not freshly cooked {kaning-lamig}.

an entry for H‘nSgirlichef  and .

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






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