Chicharong Bulaklak (Fried Ruffle Fat)
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Ingredients
  • 1kg pork ruffle fat
  • water for boiling
  • 2 tbsp rock salt
  • canola oil for frying
dipping sauce
  • ΒΌ cup vinegar
  • 6 cloves garlic, minced
  • a pinch of salt
  • bird's eye chili
Directions
  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.
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2020/05/chicharong-bulaklak-fried-ruffle-fat/