Chicharon Bulaklak

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  • 1.1 kg pork ruffle fat
  • water for boiling
  • 2 tbsp rock salt
  • oil for frying

Vinegar Dipping Sauce

  • ¼ cup vinegar
  • 6 cloves garlic, minced
  • 1 onion, chopped
  • a pinch of salt
  • bird’s eye chili


  1. Wash and clean the ruffle fat and cut into small pieces.
  2. Boil ruffle fat in water with 1.5 tbsp rock salt until tender.
  3. Drain and season with the .5 tbsp rock salt. Mix well.
  4. Refrigerate for 2 hours.
  5. Make the dipping sauce: Just combine vinegar, garlic, onion, and pinch of salt. Mix well. Set aside for later.
  6. Fry ruffle fat in oil until a little brown and crisp.
  7. Serve with the spicy vinegar dipping sauce and steamed rice.