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Filipino Chicharon Bituka

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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.
  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)

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!

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Recipe Summary

Difficulty Level: 
Deep Fried
This video is in Filipino.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1891 Calories from Fat 972

% Daily Value*

Total Fat 109 g167.9%

Saturated Fat 22.1 g110.7%

Trans Fat 0 g

Cholesterol 2376.8 mg792.3%

Sodium 2639 mg110%

Total Carbohydrates 48 g15.9%

Dietary Fiber 1.6 g6.3%

Sugars 0 g

Protein 163 g325.3%

Vitamin A 1612.5% Vitamin C 249.6%

Calcium 14.6% Iron 309.9%

*Based on a 2000 Calorie diet

Filipino Chicharon Bituka Recipe Video