Filipinos LOVE their Chicharon – a staple snack in Philippine cuisine! We love eating them during salu-salo as appetizer with a side of spiced vinegar. These cracklings have taken many forms over the years, but the unique and hard to find is Chicharon Bulaklak or deep-fried pork ruffle fat (some call it Chichabu). We love eating them as salty pulutan over cold drinks or even over rice. The best part? It’s keto-friendly!

You can finally get this delicious pulutan delivered to you by Weee!, clean and ready to fry for your Memorial Day party!

Chicharon Bulaklak or pork ruffle fat, even with its name, is not made with fat but is actually made with the connector of the internal organs to the pig’s body – which is known as a mesentery. Like traditional chicharon, it’s salty and crunchy making it perfect with spiced vinegar. 

Buying fresh ones means you will have to clean it inside out but with Gold Medal’s Chicharon Bulaklak, all you have to do is boil and fry to enjoy this delicious chicharon! It’s best eaten right after frying so it’s deliciously crispy!

How to Cook 

1. Defrost your Chicharon Bulaklak in the refrigerator

2. Remove from the bag and place in boiling water for 1 hour

3. Preheat oven at 350ºF

4. Fry each piece in the oil for 12-15 minutes

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