Chicharon Bituka, Pork Intestine Crackling

Chicharon Bituka, Pork Intestine Crackling

Chicharon Bituka, Pork Intestine Crackling. The other day I visited a Vietnamese butcher store near my place, besides regular meat cuts they also sell meat parts like whole pork head to pork leg and they even have pork blood for dinuguan. I just wanted to buy some pork intestine as I want to try to cook chicharon bulaklak. I bought a half a kilo of pork intestines with the mesentery, the fatty attachment of the intestine that is used for chicaron bulaklak. When I get back home I realised that with half a kilo of intestines I could only get three mesentery out of it for the chicharon bulaklak. Instead of posting chicharon bulaklak, I now have to include the intestine and revised my post into chicharon bituka. We have to be accurate to the names and what pig parts are made up of chicharon bulaklak and chicharon bituka, in this way readers are also informed that they are not the same. Here is the recipe of my Chicharon Bituka, Pork Intestine Crackling. Bring out the beer!

Chicharon Bituka

Ingredients:

1/2 kilo pork intestines (mesentery included)
1/2 head garlic, crushed
1/2 tbsp. peppercorns
2-3 bay leaf
salt
cooking oil

Chicharon Bituka, Pork Intestine Crackling - Cooking Procedure

Cooking procedure:

Separate the intestines from the mesentery, cut the intestine to about 3 to 4 inches in lengths. Insert a thin knife inside to split and open the intestines, repeat procedure to the rest of the intestines. Split also the mesentery into thin halves. Now wash thoroughly until you are satisfied. Place the intestine and mesentery in a pan add enough water to cover, add in the garlic, peppercorns and bay leaf. Bring to a boil and simmer for 30 to 45 minutes. When done drain and discard the boiling liquid including the other residue. Rinse the intestines and mesentery let drain excess water until almost dry. When ready to fry dust the intestines and mesentery with salt to taste. Heat generous amount of oil in a deep frying pan. Deep fry for 2 to 3 minutes in batches until golden brown and crisp, drain excess oil in a kitchen paper towels. Serve with vinegar garlic chili dip.


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