As a food enthusiast with a penchant for discovering authentic and mouthwatering flavors from around the world, my journey through Los Angeles recently led me to a culinary gem Kuya Lord. Nestled in the heart of the city, this Filipino restaurant has quickly become a local favorite for its vibrant dishes and bold flavors, and I was eager to experience it for myself.
From the moment I stepped into Kuya Lord, the atmosphere was buzzing with energy. The space exuded a warm, inviting ambiance, with modern decor that still managed to maintain that cozy, familiar Filipino vibe. The scents wafting through the air were tantalizing, promising a feast that would take me straight to the heart of the Philippines.
The Star of the Show: Chicharon Bulaklak
As I perused the menu, one dish stood out immediately the Chicharon Bulaklak. It’s a Filipino delicacy that I’d heard so much about but had never tried before, so it was a must-order. For those unfamiliar, chicharon bulaklak is made from deep-fried pork mesentery the part that connects the intestines to the stomach, resulting in an irresistibly crispy, crunchy treat that’s both savory and satisfying.
When the dish arrived, it was beautifully plated, and I couldn’t wait to dig in. The chicharon bulaklak at Kuya Lord was golden brown and perfectly crisp, with an outer crunch that gave way to a tender, juicy interior. Each bite was a burst of flavors – salty, savory, and rich, with a hint of smokiness from the deep-frying process. It was a true indulgence, and I found myself savoring every morsel.
What really elevated the experience was the accompanying dipping sauce, a tangy vinegar-based concoction that added a refreshing contrast to the richness of the pork. The balance between the crispy chicharon and the zesty dipping sauce was nothing short of perfection, and it quickly became clear why this dish was a fan favorite.
More Than Just Chicharon Bulaklak
While the Chicharon Bulaklak was undoubtedly the star of the meal, I couldn’t resist sampling some other Filipino classics. The Lechon Kawali was another standout, with its skin crackling to perfection and a tender, juicy center. Each bite had me reminiscing about home-cooked meals shared with family. The Sisig, served sizzling and sizzling hot, was another highlight packed with flavor, smoky, and with just the right amount of heat to keep things exciting.
For dessert, I couldn’t leave without trying the Leche Flan a velvety smooth custard topped with caramelized sugar that melted in my mouth. It was the perfect ending to a truly memorable meal.
A Truly Filipino Experience
In the end, my visit to Kuya Lord was more than just a meal; it was a deep dive into Filipino culinary culture. The warmth of the service, the authenticity of the dishes, and the perfect balance of flavors made it clear that Kuya Lord is not just a restaurant but a celebration of the Philippines’ rich food heritage. Whether you’re a long-time fan of Filipino food or someone looking to try something new, this place is a must-visit.
If you find yourself in Los Angeles, make sure to stop by Kuya Lord. Trust me – the Chicharon Bulaklak alone is worth the trip!
A Homemade Recipe for Chicharon Bulaklak – Bring the Flavors of Kuya Lord to Your Kitchen
If you’ve tasted Chicharon Bulaklak at Kuya Lord and found yourself craving more, you’re in luck! While it’s always a treat to dine out, there’s nothing like recreating that crispy, savory goodness in the comfort of your own kitchen. Below, I’m sharing a simple, homemade recipe for Chicharon Bulaklak that will bring the vibrant flavors of the Philippines right to your table. Get ready for a deep-fried indulgence that’s sure to impress!
Golden Pork Rinds
Discover the ultimate Crispy Pork Rinds recipe that’s simple, delicious, and perfect for any occasion! With expert tips from top chefs, you’ll create irresistible golden cracklings that everyone will love. Whether you’re hosting a party or enjoying a cozy night in, this easy-to-follow recipe guarantees a satisfying crunch and rich flavor. Elevate your snack game today with this must-try dish that’s both affordable and customizable to your taste. Get ready to impress your family and friends with your culinary prowess!
4
servings10
minutes1
hour20
minutes400
kcal1
hour30
minutesKeep the screen of your device on
Ingredients
- Cooking Essentials
4 cups canola oil for frying
6 cups water for boiling
- Main Ingredients
2 pounds pig’s ruffle fat cleaned and prepared
1 tablespoon whole black peppercorns
5 dried bay leaves
- Seasoning
2 and 1/2 tablespoons of coarse sea salt
- Alternative Ingredients:
Pork Ruffle Fat: Substitute with turkey skin for a leaner option.
Sea Salt: Use kosher salt in the same quantity if unavailable.
Canola Oil: Replace with vegetable oil or sunflower oil for frying.
Dried Bay Leaves: Use fresh bay leaves doubling the amount.
Whole Peppercorns: Substitute with ground black pepper using half the amount.
Directions
- Boiling the Pork Fat – Place the prepared pork ruffle fat, whole peppercorns, bay leaves, and 2 tablespoons of sea salt into a large pot. Add 6 cups of water, bring to a boil, then cover and let it simmer gently for approximately 1 hour until tender.
- Preparing the Pork for Frying – After simmering, turn off the heat and carefully remove the pork fat from the pot, allowing excess water to drain off. Thoroughly rub the remaining sea salt all over the ruffled fat pieces to ensure even seasoning. Set the seasoned pork aside while you prepare for frying.
- Deep Frying to Perfection – In a deep fryer or a large deep cooking pot, heat 4 cups of canola oil over medium heat. Once the oil reaches the appropriate temperature, carefully and slowly add the seasoned pork fat into the hot oil. Fry the pork rinds on low to medium heat for about 1 hour and 20 minutes, or until they achieve a crispy texture and a medium brown color.
- Finalizing and Serving – Remove the fried pork rinds from the oil and place them on a plate lined with paper towels to absorb any excess oil. Let them cool slightly before serving. Pair the crispy pork rinds with a side of spiced vinegar for an extra flavor boost.
Equipment
- stainless steel cookware set
- casserole dish
- Mixing Bowls
- colander
Notes
- Ensure the pork fat is thoroughly cooked during simmering to achieve maximum crispiness. For an extra flavor twist, add a pinch of your favorite spices to the seasoning rub. Serve the crispy pork rinds with a variety of dipping sauces like garlic aioli or spicy sriracha for diverse taste profiles. To store leftovers, keep them in an airtight container to maintain their crunch. Experiment with different types of salts or add a touch of smoked paprika to enhance the savory notes.
Nutrition Facts
- Calories: 400kcal
- Fat: 30g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 800mg
- Potassium: 300mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugar: 0g
- Protein: 30g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 2mg
