Experience the delightful flavors of Filipino cuisine with these popular appetizers: Ludwig’s Crispy Butcheron, Chicharron Bulaklak and Chicken Intestine (Isaw). These scrumptious, deep-fried delicacies are marinated in a tangy blend of Calamansi citrus, combined with a premade seasoning, salt and pepper, before being deep-fried to achieve that perfect crispy texture.
This mouthwatering trio is ideal for pairing with alcoholic beverages at various Filipino social events and gatherings. To fully savor their taste, consuming these appetizers while they are still warm and accompanied by a zesty, spicy vinegar dip is best.
The Crispy Butcheron features chicken gizzard, locally known as “balun-balunan” in Tagalog. The Isaw, or Chicken Skin, is crafted from chicken intestines, while the Chicharon Bulaklak is typically made from pork intestines. Each of these delicacies undergoes a meticulous preparation process, ensuring they are carefully processed and thoroughly cleaned before they are cooked and served, guaranteeing a flavorsome treat and safe consumption.
Ingredients: 4-6 servings
1 lb. chicken(isaw)
1 lb. chicken bucheron(chicken gizzard)
1 lb. pork Flower(Chicharon Bulaklak)
1/2 cup Flour
1 teaspoon salt
1 tablespoon white pepper
1 pouch seasoning(Magic Sarap)
15 pcs Calamansi juice
2-3 cups of cooking oil
Frying Procedure:
- On a large mixing bowl, simply combine ready-made seasoning with Calamansi juice, salt and crushed black peppers to create the marinade.
- Apply all meat the meat ingredients(bucheron, chicaron bulaklak and Isaw(chicken intestine) into the bowl of marinade. Mix thoroughly and leave it to marinate for at least 30 minutes or longer if desired.
- Heat up cooking oil on a deep frying pan. Simply deep-fry all meat ingredients(crispy bucheron(chicken gizzard), Chicharon Bulaklak(pork intestine) & Chicken Intestine or Isaw) until they are crispy and golden brown.
- Use a strainer to drain excess oil, then serve with vinegar. You can used spicy vinegar if desired.
Note: If you are unsure if your meat ingredients are thoroughly cleaned, cut them open with a pair of scissors or knife, wash each off with running water using a strainer.
Mix a large bowl of water with salt, coconut vinegar, peppercorns and bay leaves. Place all the meat ingredients into the pot and bring them to a boil over a low heat for 30-35 minutes, until they are slightly tender. Proceed to the cooking procedure when done.