We Filipinos are really fun of eating chicharon or Pork cracklings because it’s really delicious especially when dip in vinegar with a little salt, some chopped onions, garlic and crushed chili pepper. Oh so yummy! But remember: eating chicharon everyday is not advisable.
Chicharon is really popular 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.
Pork Chicharon
Ingredients
- 2 pounds Pork rind, cut into 1-inch squares
- 3 cups water
- 1 tablespoon salt
- 1 cup vegetable or corn oil
Dipping Sauce: Combine all dipping ingredients
- 3 tablespoons vinegar
- 3 cloves crushed garlic
- 1 chopped onion
- patis or salt and freshly ground pepper to taste
- Hot chili pepper (optional)
Directions
1. Boil cut Pork rind in water and salt for 30 minutes or until pork rind is tender.
2. Remove the pork and drain it well.
3. In an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours. Set aside and let cool. If you don’t have an oven, you can put it in a bowl, cover it with a plastic wrap and refrigerate it for 24 hours.
4. Deep fry rinds in a skillet in hot oil over high heat until they puff up.
4. Drain fried rinds and serve with dipping sauce.
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Tags: business idea, carabao chicharon, chicharong bulaklak, How to Make Chicharon, Pork Cracklings, the Philippineshot oilcorn oilCondimentsAndalusian cuisineMexican cuisinePorkPork rindChicharrónDipCuisineFood and drinkFilipino cuisineHospitality_RecreationHospitality_Recreation, tuna chicharon
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