Chicharong Bulaklak (Fried Ruffle Fat)

5 from 20 reviews


  • 1kg pork 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
  • bird’s eye chili


  1. Boil ruffle fat in water with 1 tbsp rock salt until tender.
  2. Then drain and cut into bite size pieces.
  3. Season with 1 tbsp rock salt. Mix well.
  4. Refrigerate for a few hours.
  5. Make the dipping sauce: Just combine vinegar, garlic and pinch of salt. Mix well. Set aside for later.
  6. Fry ruffle fat in canola oil until a little brown and crisp.
  7. Serve with the spicy vinegar dipping sauce and steamed rice.