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Chicharong Bulaklak

Chicharong Bulaklak is originally Fried Pork Intestines and although it does taste good, it’s highly unhealthy.

I remember as a kid, I was disgusted upon the concept of eating pork or chicken intestines, pork blood, bone marrow, duck fetus (balut). I eventually got desensitized because people around me, especially adults would say eating these animal parts is rather good for me. Some of the elders would come up with versions like it would make me smarter, or will make my knees stronger, etc.

I thought this kind of eating lifestyle is a Filipino tradition from generations past. But as this article tells us, our ancestors had mostly a plant based diet until colonialism arrived in the country. Sometimes, I would I hear some Filipinos claim that eating “Dinuguan”, “Kare-kare” or “Chicharon” is being truly Pinoy, but I’m afraid they are not referring to our real indigenous diet :)

Anyway, without further ado, here’s the really easy breezy recipe of veganized Chicharong Bulaklak (similar taste and texture without having to eat intestines!)

Oyster mushroom
Mama Sita Bread Mix (sold at most Asian/Filipino stores) or
corn starch with your own seasoning and spices

1. Coat the oyster mushroom with the starch
2. Fry the mushroom under medium to high heat

You’re done!

*RECIPE INSPIRED BY veganilokana


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4 thoughts on “Chicharong Bulaklak

  1. Pingback: Pritchon- Veganized! | ASTIG Vegan

    • Yup! Simple and delicious. I’ve never tried making it with breadcrumbs but now I’m very curious…hmm….

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