I had the cravings and I couldn’t help it. So make way for the ultimate sinful but delightful treatÂ 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!