Sometimes, food becomes more delicious when it’s forbidden. Masarap talaga kapag bawal, no? Just like this Chicharong Bulaklak (Fried Ruffle Fat) — crispy, fatty goodness that is five notches above all crispy pork dishes! It’s actually one of my favorites but I seldom eat it because even though it tastes so good, it’s very unhealthy because of its high fat content.
This ECQ though, and stress eating, and a neighbor that sells frozen ruffle fat. Well, it just makes me want to indulge my tastebuds a little. And so malutong na Chicharong Bulaklak happened…
What is Ruffle Fat?
Ruffle Fat is not actually FAT. It is 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.
How Do You Cook It?
You wash it until very clean and boil it in salted water until tender. Then you cut it into smaller pieces and season it with salt. It is then frozen and fried to a crisp the next day.
This is best eaten dipped in spicy vinegar and paired with steamed rice OR it can also be beer chow.
If you’re on Keto or LCIF or on a low carb diet, I bet this is gonna be one of your favorite snacks. Don’t overindulge, though.
- 1kg pork ruffle fat
- water for boiling
- 2 tbsp rock salt
- canola oil for frying
- ¼ cup vinegar
- 6 cloves garlic, minced
- a pinch of salt
- bird's eye chili
- 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.
- Make the dipping sauce: Just combine vinegar, garlic and pinch of salt. Mix well. Set aside for later.
- Fry ruffle fat in canola oil until a little brown and crisp.
- Serve with the spicy vinegar dipping sauce and steamed rice.
♥ If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!