Chicharong Bulaklak

This is what we had for dinner last Sunday after our Li’l Pool Party.I know, I know…. it’s bad because it’s full packed of cholesterol but we can’t help it. It taste soooo good dipped with spicy vinegar and eaten with rice.

Chicharong Bulaklak or Chilak is made from deep fried mesenteries of pig intestines.Bulaklak means flowers which refers to the appearance taken in by the dish.


Boil the “bulaklak” or pig mesenteries in salted water until tender.Drain and refrigerate for a day. Slice it into bite size pieces and deep fry it until golden brown. Put a little bit of salt after frying and serve with spicy vinegar.

Happy Food Friday!!


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12 Responses

  1. hehehe I’ve had this before and it’s yummy…I just draw the line when the intestines are not thoroughly cleaned…. eeeewwww!

  2. omg! i’m drooling here! i miss chitsaron bulaklak!!!!!!!! i literally run to the opposite direction when i see a chitsaron bulaklak stall. hayyy, sarap nyan, deadly nga lang.

  3. i think maybe this taste so delicious pero d ako kumakain ng pork. anyway visiting you here from sweden.

  4. Why are the most delicious food the ones high in cholesterol? lol. Sarap nyan! un nga sabi ni Luna, deadly πŸ˜€

  5. ang ayaw ko lang jan is the aftertaste πŸ˜€ pero super sarap talaga pero iwas na ako jan

    my entry is here

    Great day for us Food Friday Eaters πŸ™‚
    Thanx for the Visit πŸ™‚

  6. been ages since i had one … we usually buy another type; not too sure but i think they were fried chicken innards, or something. lol. love them dipped in spicy vinegar … drooling here. πŸ˜€

    thanks for playing again, Peachkins
    happy weekend

  7. i haven’t had this in forever!!! like ’em when they’re freshly cooked.. hot and crispy..

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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 peanutbutterβ™₯. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more β†’






my photos on delishbook