CHICHARON BULAKLAK

CHICHARON BULAKLAK

~INGREDIENTS

1 Kilo Pork Mesentery, cleaned
6 pcs dried bay leaves
3 tbsp crushed stone salt
1 tbsp whole pepper corn
6 cloves garlic, peeled and crushed
2 medium onions, peeled and sliced
1 stalk of celery,
4 tbsp vinegar
2 cups water
3 cups Canola cooking oil

Dipping Sauce:

2 pcs sliced Siling haba
1/4 mug vinegar
1 small onion, diced

~METHODS


1. Wash each Pork Mesentery thoroughly below cool, running water. Pick out any little bits of debris, dried blood or matter. Its important to gain rid of any bits that could contain harmful bacteria. To create certain it is cleaned wash it 3 times.

2. Pour the water in a large pot then area the onions, peppers, garlic cloves and celery, bring to a boil

3. Add 2 tbsp salt and vinegar then let boil for another 1 minute.

4. Place the Pork Mesentery in the pot and wait until the liquid re-boils
Put-in the dried bay leaves and whole pepper corn then simmer for 45 minutes or until Pork Mesentery is tender.

5. Remove the Pork Mesentery from the pot then drain excess water

6. Cut the Pork Mesentery according to desired size.

7. Sprinkle the remaining salt over the Pork Mesentery. Make clear that it is evenly distributed over all the Pork Mesentery.

8. In a separate pot/pan, pour the oil and heat until the temperature is great for frying

9. Deep fry the Pork Mesentery. Make certain that the texture is crunchy before removing from the  frying pan.

10. Combine every the dipping sauce ingredients in a small bowl, mix well.

11.Serve Chicharon Bulaklak with dipping sauce and beer.