Chicharon Bulaklak

Ingredients for Chicharon Bulaklak

• 1 1/2 kg pork ruffle fat
• 3 tablespoons salt
• 3 to 4 cups water
• oil, for frying

How to cook Chicharon Bulaklak

1. 1.Cut pork ruffle fat into roughly 3-inch pieces.
2. 2.Place in a pot with water and salt; cover, bring to a boil over medium heat, and cook until fork-tender.
3. 3.Lift out with a slotted spoon and drain thoroughly.
4. 4.Heat enough oil to cover the pork in a wide pan; fry in batches, turning as needed, until crisp and golden brown.
5. 5.Drain on a paper towel-lined wire rack and serve warm.