21 Jun2013

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They are not “pig intestines”, just so we get that straight from the start. Perhaps 95% of restaurant waiters, including our own, insist on telling clients these are intestines, but they are technically stuff called mesentery, types of connective tissues between the intestines and other internal organs, read more details in this old post of mine. Nevertheless, they are much sought after pig internal organs that almost always sell out no matter how many pigs we slaughter. I have never been fond of chicharon bulaklak, probably a result of having eaten a couple of bad portions as a child, that could perhaps best be described as being too “funky”… But in case you are a fan, here is why you need to try these at one of the Zubuchon outlets that have them on the menu…

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First of all, we only use “bulaklak” from pigs slaughtered in our own in-house licensed slaughterhouse facility. In other words, we have control from pig to plate. They are carefully washed and cleaned, then boiled with seasonings and readied for the deep fryers. Seasoned and fried to order, they are a huge hit amongst regulars, and even I can occasionally have a piece or two with some chili vinegar and a bottle of beer… :) We only slaughter so many pigs a month, so we only have a limited amount of chicharon bulaklak in stock. When we run out, we do not purchase from other purveyors, to ensure the quality and cleanliness of the innards. Enjoy!

 

COMMENTS:

  1. pixienixie says:

    Oh wow! I love chicharong bulaklak. I just hope that when we visit Cebu and head to Zubuchon there’s still some left. :)

    Jun 21, 2013 | 12:32 pm

     
  2. Getter Dragon 1 says:

    Pig to Plate = Swine to Dine

    Jun 21, 2013 | 1:46 pm

     
  3. Kasseopeia says:

    Wow, another item to look forward to on my great Cebu trip in September! Looking forward to this… pagkarating na pagkarating pa lang!

    Jun 21, 2013 | 2:34 pm

     
  4. joyyy says:

    Zubuchon cooks the best chicharon bulaklak! This has become a staple in our every visit!

    Jun 21, 2013 | 3:29 pm

     
  5. ami says:

    Your version has a lighter color than the commercially sold ones that are brownish-grey. Looks very appetizing.

    Jun 21, 2013 | 4:35 pm

     
  6. manny says:

    Am sure it taste much better than it sounds – “to ensure the quality and cleanliness of the INNARDS”. HA HA HA.

    Jun 21, 2013 | 4:58 pm

     
  7. Betchay says:

    Yum! yum!…cholesterol alert!

    Jun 21, 2013 | 9:25 pm

     
  8. Cora says:

    I wish I could have it right now. Chewing and swallowing while looking at the picture even though it’s my first time to see it. It really tasted good!

    Jun 21, 2013 | 9:43 pm

     
  9. Joey says:

    Chicharon BULAKLAK
    Bulaklak= flower
    Flower= plant
    Plant= healthy
    I therefore conclude chicharon bulaklak is healthy ;-)

    Jun 21, 2013 | 9:46 pm

     
  10. Cyrus says:

    I love Ilogon!

    Jun 21, 2013 | 11:28 pm

     
  11. friedneurons says:

    Yum! I love chicharon bulaklak! I can only have a few pieces each time, though. One of these days I’m gonna make my way to a Zubuchon restaurant… one of these days…

    Jun 22, 2013 | 12:49 am

     
  12. PITS, MANILA says:

    great control!

    Jun 22, 2013 | 9:59 am

     
  13. Susan says:

    That’s the reason why I have a hard time eating certain foods in any restaurant. But it can be any food that is prepared behind closed doors. Eww…just the thought makes me want to eat at home and sacrifice foods I love but can’t make. : (

    Jun 22, 2013 | 5:27 pm

     
  14. millet says:

    it’s calling me, it’s calling meeeee….

    Jun 22, 2013 | 6:38 pm

     
  15. Jay Salanguste says:

    The perennial partner of the palesen. Also a slam winner with bahaw!

    Jun 22, 2013 | 7:42 pm

     
  16. Footloose says:

    Yes @Jay Salanguste, just what is there in bahaw (or kaning lamig, down our way) that makes it a perfect match with greasy treats such as the above or okoy?

    Jun 22, 2013 | 8:58 pm

     
  17. Maricel says:

    Oh my! Cholesterol heaven

    Jun 23, 2013 | 2:50 pm

     
  18. Natie says:

    the most delicious FLOWER!

    Jun 23, 2013 | 11:27 pm

     
  19. florisa says:

    now i’m craving for chicharong bulaklak!

    Jun 24, 2013 | 11:07 am

     
  20. Botchok says:

    In our household, we use chicharong bulaklak as a topping on batchoy tagalog. Now i’m craving!

    Jun 24, 2013 | 12:35 pm

     
  21. JE says:

    I read part of the title as ‘deep-fried dysentery,’ and chuckled at how that could be an apt description of cause and effect for this food.

    Jun 24, 2013 | 8:27 pm

     
  22. becky says:

    I just came from Cebu and have visited your branch at the airport and I must say, nicely done! We didn’t get the chance to eat at the other branches during our stay and just thought of buying some lechon at your outlet in the airport. But lo and behold was a full-on Zubuchon eating spot. I was excited to try out the dishes on offer and got the Champorado and I was really happy with it because it didn’t skimp on the cocoa. It reminded me of my lola’s champorado :) I also bought a frozen chorizo to be used here in Manila.

    I wish you’ll have an outlet here soon because I know you won’t serve anything less than high quality there :)

    Jun 25, 2013 | 10:06 am

     
  23. Marketman says:

    Hi becky, thanks for dropping by the airport stall. It is a shadow of the outlets, as the operating requirements mean we have great difficulty delivering meals (no knives, just microwaves and induction cookers, etc.) so I am happy to hear you enjoyed your dishes. For our champorado, we use the finest Cebuano pure tablea we can find, not cocoa, so it has that truly old-fashioned feel and taste to it. Hence, the association perhaps with your lola’s version. :)

    Jun 25, 2013 | 12:46 pm

     
  24. Risa says:

    MM, how many kilos would a medium pig have of this mesentery?

    Jun 25, 2013 | 8:05 pm

     
  25. natie says:

    Dont sleep right away after indulging on this… Mr Gandolfini had Foie Gras prior to his demise I heard.. This is just as bad and delicious!!

    Jun 25, 2013 | 10:11 pm

     
  26. Danney says:

    I love chicharon. I wonder if I inherit it from my Mom’s taste bud. My Mom is 82 years old now and she’s always craving for chicharon in any form. Kahit pa nastroke na, paminsan minsan nagpapabili pa rin ng chicharon. I told her hinay hinay lang Mama!! I remember my godfather Ninong Kiko with a chicharon store in Evangelista St, Makati in the old days. Love his chicharon bulaklak.

    Jun 26, 2013 | 8:40 am

     
  27. TheDrunkenPig says:

    Hands down my favorite comfort food of all time! I used to buy a kilo of these once every 2 months when I was still in my 20’s :)

    Jul 1, 2013 | 2:21 pm

     
  28. Ms. D says:

    Oh i missed the chicharon bulaklak =(. We were there last May. My American Fiance loves your Lechon and Kalamansi shake. The moment we arrived at Cebu, i pulled him to look around but did not tell him i’m aiming to look for Zubuchon Branch! I was jumpin’ like a kid when i saw your branch @ One Mango Mall. Bought 5 Kalamansi and 1 Mango Marmalade even am not sure how much extra weight i have =). When we reach the airport got a kilo of frozen lechon. I must say “Mission accomplished”!

    Jul 3, 2013 | 10:05 pm

     
 

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