Crispy Chitterlings

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I had the cravings and I couldn’t help it. So make way for the ultimate sinful but delightful treat  chicharong bulaklak (crispy chitterlings)!

Salt and pepper

Add the chitterlings in a pot of boiling water and boil for about 2-3 minutes. Get rid of the water, drain and rinse them in a strainer. Add about a liter of water to the pot and bring to boil. Return the chitterlings to the pot and wait till the water boils again. Add salt and pepper and simmer for an hour or more until tender, adding more water if necessary. Drain and refrigerate overnite.

Heat about 2 cups of oil in a deep casserole. Deep-fry the chitterlings over medium heat. When almost done, sprinkle a little water to make them crispier. Nice!

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

3 thoughts on “Crispy Chitterlings

  1. wow! I think I am meant to have some chicharon bulaklak soon, this is the second chitlin post I commented on this morning! :)

    Kumusta na, iska?

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