- Deep-fried ruffled fat or chicharon bulaklak is a popular Filipino appetizer. It is the tissue of the pig (pig mesentery) which is connected to its intestines.
- Since this is fresh (not ready for fry), standard handling procedure should be observed. Clean it with water and put a little salt. Boil for about 15-20 mins and add vinegar. Allow it to completely dry before frying so it can become crispy. You can even give 1 day gap if you want crispier. Store in the refrigerator first and cook the next day.
- Locally produced and NMIS-certified