🐷🔥 Chicharon Bulaklak at Isaw (Filipino Street Food Favorites)

Chicharon Bulaklak and Isaw are iconic Filipino street foods loved for their bold flavors and crispy texture. Chicharon bulaklak is made from crispy fried pork mesentery (small intestine lining), while isaw is grilled chicken or pork intestines marinated in a sweet-savory sauce and cooked over charcoal until smoky and caramelized.

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🐷 Chicharon Bulaklak

Ingredients

• 2 lbs pork mesentery (cleaned thoroughly)
• 4 cups water
• 1 onion, quartered
• 5 cloves garlic, crushed
• 2 bay leaves
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• Oil for deep frying

Spiced Vinegar Dip

• ½ cup cane vinegar
• 2 cloves garlic, minced
• 1 small onion, chopped
• Chili peppers (optional)
• Salt and pepper to taste

Instructions

1. Boil the Pork

1. Clean the pork mesentery very well.
2. Place in a pot with water, onion, garlic, bay leaves, salt, and peppercorns.
3. Simmer for 45–60 minutes until tender.
4. Drain and let cool.
5. Pat completely dry.

2. Fry Until Crispy

1. Heat oil to 350°F (175°C).
2. Fry pieces until golden brown and crispy.
3. Drain on paper towels.
4. Season lightly with salt.

🍢 Isaw (Grilled Intestines)

Ingredients

• 2 lbs chicken intestines or pork intestines
• Bamboo skewers

Marinade

• ½ cup soy sauce
• ¼ cup vinegar
• ¼ cup banana ketchup
• 3 tablespoons brown sugar
• 5 cloves garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon calamansi or lemon juice

Basting Sauce

• ½ cup banana ketchup
• 2 tablespoons soy sauce
• 2 tablespoons oil
• 1 tablespoon sugar

Instructions

1. Clean the Intestines

1. Wash thoroughly under running water.
2. Flush inside with water.
3. Boil with:
   • Ginger
   • Garlic
   • Onion
   • Vinegar
   • Salt
     for 30–45 minutes.
4. Drain and cool.

2. Skewer and Marinate

1. Thread intestines onto bamboo skewers.
2. Marinate for 1–2 hours.

3. Grill

1. Grill over medium heat.
2. Brush with basting sauce repeatedly.
3. Cook until smoky, slightly charred, and caramelized.

Best Served With

• 🍶 Spiced vinegar (sukang sawsawan)
• 🌶 Chili garlic sauce
• 🍚 Steamed rice
• 🧅 Atchara (pickled papaya)
• 🥤 Cold drinks

Tips for Authentic Flavor

• Proper cleaning is the key to delicious isaw and chicharon bulaklak.
• Boiling first removes strong odors and tenderizes the meat.
• Charcoal grilling gives isaw its classic street-food smoky taste.
• Fry chicharon bulaklak only after it is completely dry for maximum crispiness.