Buy lechon bulaklak online

Lechon bulaklak is a Filipino delicacy made from the fried small intestines of a pig. It often served as an appetizer or snack during parties.

It's called lechon bulaklak because when the intestines are fried, they curl and bloom like a flower (bulaklak in Filipino).

Like other pork dishes, lechon bulaklak can be high in cholesterol and fat. It should be eaten in moderation.

The intestines are thoroughly washed inside and out with salt and running water. Some also use vinegar or calamansi juice for cleaning.

Lechon bulaklak is a popular street food and party appetizer in the Philippines.

Lechon bulaklak itself is not spicy, but it is often served with a spicy vinegar dip.

'Lechon' means roasted, while 'bulaklak' translates to flower. So, lechon bulaklak can be translated to 'roasted flowers'.

Yes, with the right ingredients and instructions, you can make lechon bulaklak at home.

Lechon bulaklak is prepared by boiling the pig's small intestines, then grilling or deep-frying them until crispy. It is usually served with a vinegar-based dipping sauce.

Lechon bulaklak is crispy with a rich, savory flavor. It pairs well with a tangy vinegar sauce.

The traditional sauce for lechon bulaklak is vinegar-based, often mixed with soy sauce, onions, and chilies.

Lechon bulaklak can be served with rice and vegetables, or as a topping for noodles and stews.

Typically, lechon bulaklak is made from pigs, but comparable dishes can be made using small intestines of other animals.

Yes, you can freeze it. Just make sure to thoroughly reheat it before eating.

You can buy it at Weee! Asian Market, www.sayweee.com.

The tangy taste of vinegar is a classic partner for lechon bulaklak. However, if you don't like vinegar, you could potentially substitute it with a different sour ingredient like lemon juice.