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Filipino Chicharon Bituka

panlasangpinoy's picture
Chicharon Bituka are deep fried pig or cow intestine prepared similar to that of Chicharones or Pork Cracklings (Pork Rinds). This dish is usually served as an appetizer or “pulutan” and is best when accompanied with beer. Another popular chicharon intestine is the Chicharon Bulaklak.
Ingredients
  Whole peppercorn 1 Tablespoon
  Intestine 2 Pound, well cleaned (From Pig Or Cow)
  Dried bay leaves 6
  Salt 3 Tablespoon
  Pepper corn 1 Tablespoon
  Vinegar 4 Tablespoon
  Water 16 Ounce
  Cooking oil 3 Cup (48 tbs) (For Deep Frying)
Directions

1. Pour the water in a large pot and bring to a boil

2. Add 2 tbsp salt and vinegar then let boil for another 2 minutes

3. Place the intestine in the pot and wait until the liquid re-boils

4. Put-in the dried bay leaves and whole pepper corn then simmer for 40 minutes or until intestine is tender.

5. Remove the intestine from the pot then drain excess water

6. Cut the intestine according to desired length.

7. Sprinkle the remaining salt over the intestine. Make sure that it is evenly distrubuted over all the intestines.

8. In a separate pot/pan, pour the oil and heat until the temperature is good for frying

9. Deep fry the intestines. Make sure that the texture is crunchy before removing from the pot/pan

10. Serve with vinegar and chili pepper dip. Share and Enjoy!

For more information please visit: http://www.panlasangpinoy.com

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Taste: 
Savory
Method: 
Deep Fried
Ingredient: 
Meat
This video is in Filipino.

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