Combination of two words: chicharon + bulaklak
crispy pork rinds
Chicharon is traditionally pork rinds (skin). For this “flower” chicharon, the intestinal parts of a pig are deep fried. In particular, it’s the peritoneum that is used. The peritoneum is the lining of the abdominal cavity.
Omentum is a fold of the peritoneum. Great omentum is the fat-filled sac covering the small intestines. Lesser omentum is the omentum joining the stomach and liver.
Chilak is at least 10% more expensive than Chibab and Chilaman. The price of Chilak is about 100 pesos per 100 grams if you buy them “fresh” (not wrapped in plastic at a factory).
But if we’re writing chicharon as tsitsaron in native Tagalog orthography, shouldn’t we also write chilak as tsilak? Hmm…