Chicharong Bulaklak

Chicharong Bulaklak

• 2 kilos pork mesentery
• 10 cloves garlic, crushed
• 2 medium onions, diced
• 5 bay leaves
• 1 tsp whole peppercorn
• 3 tbsp salt
• cooking oil for deep frying

Dipping Sauce

• vinegar
• 3 cloves garlic, crushed and minced
• 1 small onion,  minced
• salt and pepper to taste 

Cooking Instructions:

1. Wash and rinse the masentery many times until the foul or bitter odor is reduced, if not totally eliminated. Wash inside out.
2. Place the pork mesentery in a large pot or deep frying pan and pour water on it enough to cover it. Let the water boil on high heat for about 10 minute.
3. Drain then, again, pour water on it enough to cover it. Let the water boil on high heat.  Remove any scum.
4. When the broth is clear, adjust the heat to low and add all the ingredients, except for the oil, and continue simmering until the meat is just tender.
5. Remove the meat from the broth, let it cool, drain and slightly dry up. (You can wrap and freeze it if frying is to be done some other time.)
6. To fry, heat enough oil in a large wok or deep frying pan. Slice the boiled meat to manageable sizes. With utmost care, deep fry the meat in batches.
7. Flip them over if necessary to attain even cooking on two sides, golden brown and crisp.
8. Remove excess oil from the cooked meat by properly draining it in paper towel.
9. For the dipping sauce, just mix the ingredient