Chicharon bulaklak is a popular Filipino street food but who says you can’t make it at home? It is usually served as an appetizer or as bar chow and is best eaten when fresh out of the pan.
Make sure to clean the pork intestines properly before frying: rub it with rock salt and vinegar and rinse with water. Season it just after frying: it’s so addicting you’re bound to want more than one piece!
Get the full recipe here: