Chicharon Bulaklak

• Serves 8 people
• 1kg pork small intestines (with mesentery, washed and cleaned)
• 500ml water 
• 12 cloves garlic, crushed
• 2 pcs bay leaves
• 2 tbsp whole peppercorns
• 500ml vegetable oil
• 50ml spiced vinegar (for dipping)
• 3g salt (to taste)
• 3g pepper (to taste)

Instructions

Boiling intestines

1. Chop the intestines into bite-sized portions of about 5 to 6 cm each. 
2. Fill up a pot with water (or enough water) and bring it a boil on medium heat and add garlic, bay leaves, and whole peppercorns.
3. Next, add the intestines and allow it to simmer until tender, around 30 minutes.
4. Once it’s cooked, remove the intestines and allow it to dry on a tray.

Deep frying

1. In a deep pot, heat 500ml cooking oil and deep fry the intestines for 5 to 7 minutes until crispy and golden brown.
2. Remove the intestines from the pot and place it on a plate with paper towels to absorb the excess oil.
3. Season with salt and pepper.

Plate and Serve!

Transfer it to a serving plate and serve immediately. Pair it with spiced vinegar for a spicy kick.