Bulaklak Pork Fat

Bulaklak is actually not made from intestines as people think. Bulaklak actually consists of the membranes that connect the intestines and other organs to the back of the abdominal wall. At the small end of the small intestine is a kind of fringe that forms a connection with the membranes. This fringe has a flower-like shape, hence the Philippine name Bulaklak (flower). The very greasy membranes are fried and served as a delicacy. This dish is widely available in local markets in the Philippines. If you want the real raw version, you can usually find it at the local markets where fresh meat is sold. The deep fried version is easily available on the street.

How to prepare:

• This is part of the internal organs. So it is very important to rinse it until there is no more bad bitter smell.
• The membranes should be blanched with carrot, garlic, onions, celery, pepper, salt.
• Put the membranes in a pan with water and make sure it is well submerged, then bring it to the boil
• During cooking, remove the remains that float to the top of the water and throw it away
• If the stock remains clear, add the fresh vegetables and let it cook until the meat/fat is soft
• Remove the meat/fat from the stock and let it dry
• When it is dry, heat plenty of oil in a pan and fry the sheets to nice crispy pieces.
• Afterwards, drain well on a sieve with kitchen roll.