Chicharong Bulaklak (Fried Ruffle Fat)
Ingredients
Scale
- 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
Instructions
- 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.