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.
1 kilo of pork skin
1 tsp. salt
4 tbsp. vinegar
MSG and pepper
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)
1. Boil the pork skin in a sufficient amount of the prepared solution until tender.
2. After boiling, cool and remove the fat portion.
3. Slice into desired sizes.
4. Dry under the sun until firm.
5. Deep-fry at about 188oC and strain.
6. Pack in plastic bags.
How to Make Pork Chicharon Video
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Source: Industrial Technology Development Institute (DOST)
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