Tsitsaron or chicharon bulaklak (deep fried pork mesentery)

Name: Tsitsaron or chicharon bulaklak (deep fried pork mesentery)
Prep time: 17 min
Cook time: 45 min
Total time: 1 h 2 min
Yield: 8
Cuisine: En
Ingredients: 2 kilos (4.5 libras.) of the pork mesentery. ( Being part of the internal organs, it should be properly washed and rinsed, not once or twice but many times until the foul or bitter odor is reduced, if not totally eliminated); 1 piece carrot, peeled and cut to small sizes; 8 cloves garlic, peeled and crushed; 2 medium onions, peeled and quartered; 1 stalk of celery; 1 teaspoon whole peppercorn; 2 tablespoons salt or to taste and enough water to cover. These ingredients will infuse flavors as well as make the meat fragrant.

Tsitsaron or Chicharon Bulaklak (Deep Fried Pork Mesentery) - photo 2

Tsitsaron or Chicharon Bulaklak (Deep Fried Pork Mesentery) - photo 3

Main Dish

8 servings

Very Easy

1 h 2 m

Ingredients

2 kilos (4.5 libras.) of the pork mesentery. ( Being part of the internal organs, it should be properly washed and rinsed, not once or twice but many times until the foul or bitter odor is reduced, if not totally eliminated)

The ingredients needed in parboiling the meat are almost the same:

1 piece carrot, peeled and cut to small sizes
8 cloves garlic, peeled and crushed
2 medium onions, peeled and quartered
1 stalk of celery
1 teaspoon whole peppercorn
2 tablespoons salt or to taste and enough water to cover. These ingredients will infuse flavors as well as make the meat fragrant.

Preparation

Preparation17 min

Cook time45 min

Like lechon kawali which is also a deep fried meat dish, the mesentery must be boiled first until tender before it is fried.
Arrange the pork mesentery in a large, heavy casserole and cover with enough water. Let the water boil on high heat. Scoop out all the scum that will appear on the surface during the initial boiling stage.
When the broth is clear, adjust the heat to low and add all the above ingredients and continue simmering until the meat is just tender.
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. Discard the broth with the spices and vegetables.
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. Watch out for nasty splatters.
Flip them over if necessary to attain even cooking on two sides, golden brown and crisp. Remove excess oil from the cooked meat by properly draining it in paper towel.
Arrange the chicharon bulaklak in serving plater along with your preferred dipping sauce. Spiced vinegar or soy sauce + calamansi or lemon juice + chili are just some of the choices. Some chopped tomatoes on the side will further excite the dish.
If you need to chop it to bite sizes, all you need is a sharp heavy knife and a quick chopping action to cut through the crispy edges of the meat without pulverizing it.