Name: Pickled Charred Eggplant with Chicharon Bulaklak
Yield: 10
Ingredients: 150.0g Vinegar, cane or distilled; 300.0g White Sugar; 0.0 2 Pcs Bay Leaves; 1.0g Ground Black Pepper; 20.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 100.0g Ginger, julienne; 30.0g Knorr Sinigang Sa Sampalok Mix 1kg; 50.0g Bell Peppers, brunoised; 1000.0g Eggplant, charred then peeled; 5.0g Garlic, minced; 100.0g Red Onions, brunoised; 2000.0g Pork Flower Fat; 6.0l Water; 100.0g Knorr Pork Broth Base 1.5kg; 0.0 2 Pcs Bay Leaves; 150.0ml White vinegar; 1.0g Peppercorns; 0.0 Oil For Deep Frying; 50.0g Knorr Rostip Chicken Seasoning Powder 1kg

Get ready to serve up a crunchy combination of pickled flavors and fried goodness with this starter dish! This innovative starter will surely excite the appetite with a hearty atsarang talong paired with crunchy, mouthwatering chicharon bulaklak!

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Preparation

Prepare the Pickling Liquid
5 minutes
1. Boil all ingredients in a pot for 5 minutes to make the pickling liquid for the eggplant.
Create the Pickled Eggplant (Atsarang Talong)
24 hours
1. In a bowl, mix the peppers, eggplant, garlic, and red onions.
2. Add the pickling syrup and cool down overnight in the fridge.
Serve with Chicharon Bulaklak
95 minutes
1. Make the chicharon bulaklak by boiling the pork flower fat, water, Knorr Pork Broth Base, bay leaves, vinegar, and peppercorns for 1 hour or until the pork flower fat turns tender.
2. Strain and set it aside to cool down.
3. Deep fry in 170 degrees Celsius oil for 20 to 25 minutes or until the pork flower fat turns crispy and golden brown.
4. Drain and toss the chicharon bulaklak with Knorr Rostip.
5. Serve the chicharon bulaklak as a garnish on top of the pickled eggplant.

Pickled Charred Eggplant with Chicharon Bulaklak

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Ingredients

Prepare the Pickling Liquid

Create the Pickled Eggplant (Atsarang Talong)

Serve with Chicharon Bulaklak