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On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours. 4. Deep fry rinds in a skillet in hot oil over high heat until they puff up. For pork chicharon dipping sauce: Combine all ingredients and mix well.
To fry the pork skins: Snap the skin into small (1-inch square) pieces. Heat a deep-sided pot with about 4 inches of lard, peanut oil or a combination of the two to 385 to 400 degrees F. Fry one square at a time, prodding it until it puffs up and turns crispy, about 15 seconds. I like my chicharon w/ substance, not a big fan of those "airy chicharon" .
For me chicharon means Pork skin with fat and meat, deep fried until it is crunchy Chicharon or pork cracklings are crispy fried pork skins, oftentimes served as appetizers with a spicy vinegar dipping sauce.
Chicharon or pork crackling is yummy to eat especially when dip in vinegar with a little salt, some chopped onions, garlic and crushed chili pepper. But remember: eating chicharon everyday is not advisable.
Chicharon is a popular “pulutan” in the Philippines. At night or even during the day, you will see various streetside vendors selling different kinds of chicharon. Selling not only pork skin but also pork intestine (chicharong bulaklak), chicken intestine and skin, fish skin (Tuna chicharon) and even carabao skin. Because people will always love and look for chicharon to ease their cravings, this is the reason why many vendors found a fortune selling chicharon.
It’ ok to eat chicharon but don’t do it too often though. For those who crave for chicharon, here is a Chicharon recipe for you.
Ingredients:
1 kilo pork rind, cut into 1-inch squares
3 cups water
1 tbs salt
1 cup vegetable oil
Dipping sauce:
3 tbs vinegar
3 cloves garlic crushed
patis or salt and freshly ground pepper to taste
Procedures:
Boil cut pork rind in water and salt for 30 minutes.
On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hrs.
Set aside and let cool.
Deep fry rinds in a skillet in hot oil over high heat until they puff up.
Dipping sauce: Combine all ingredients and mix well.
To fry the pork skins: Snap the skin into small (1-inch square) pieces. Heat a deep-sided pot with about 4 inches of lard, peanut oil or a combination of the two to 385 to 400 degrees F. Fry one square at a time, prodding it until it puffs up and turns crispy, about 15 seconds. I like my chicharon w/ substance, not a big fan of those "airy chicharon" .
For me chicharon means Pork skin with fat and meat, deep fried until it is crunchy Chicharon or pork cracklings are crispy fried pork skins, oftentimes served as appetizers with a spicy vinegar dipping sauce.
Chicharon or pork crackling is yummy to eat especially when dip in vinegar with a little salt, some chopped onions, garlic and crushed chili pepper. But remember: eating chicharon everyday is not advisable.
Chicharon is a popular “pulutan” in the Philippines. At night or even during the day, you will see various streetside vendors selling different kinds of chicharon. Selling not only pork skin but also pork intestine (chicharong bulaklak), chicken intestine and skin, fish skin (Tuna chicharon) and even carabao skin. Because people will always love and look for chicharon to ease their cravings, this is the reason why many vendors found a fortune selling chicharon.
It’ ok to eat chicharon but don’t do it too often though. For those who crave for chicharon, here is a Chicharon recipe for you.
Ingredients:
1 kilo pork rind, cut into 1-inch squares
3 cups water
1 tbs salt
1 cup vegetable oil
Dipping sauce:
3 tbs vinegar
3 cloves garlic crushed
patis or salt and freshly ground pepper to taste
Procedures:
Boil cut pork rind in water and salt for 30 minutes.
On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hrs.
Set aside and let cool.
Deep fry rinds in a skillet in hot oil over high heat until they puff up.
Dipping sauce: Combine all ingredients and mix well.
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