CHICHARON
CHICHARON RECIPE
Chicharon is a beloved Filipino snack made from deep-fried pork rind or pork belly. It’s crispy, savory, and perfect as a snack or paired with a spicy vinegar dipping sauce. Here's how you can make it at home:
- 1 kg pork skin with fat (or pork belly with skin for a meaty variant)
- 2 tbsp salt
- 1 tsp ground black pepper
- 5 cloves garlic, crushed
- 3-4 cups water (for boiling)
- Cooking oil (enough for deep frying)
- 1/2 cup vinegar
- 2 cloves garlic, minced
- 1 small chili (siling labuyo?, sliced
- a pinch of salt and pepper
- Clean the pork skin thoroughly. Scrape off any excess fat but leave a thin layer to retain flavor and crispiness.
- Cut the pork skin into bite-sized pieces or strips, depending on your preference.
- In a large pot, add the pork skin, water, salt, pepper, and crushed garlic. Bring to a boil.
- Simmer the pork for 30-45 minutes or until tender. This step helps render out excess fat and infuses flavor into the skin.
- Once tender, remove the pork skin from the pot and let it cool slightly.
- Lay the boiled pork skin on a wire rack or tray lined with paper towels to drain excess moisture.
- Pat the skin dry with a clean kitchen towel. The drier the skin, the crispier the chicharon will be.
- Optional: For best results, sun-dry the pork skin for 4-6 hours, or use a low-temperature oven (around 180°F or 80°C) to dehydrate the skin for 2-3 hours. The skin should be dry and slightly shriveled.
- Heat a deep frying pan or wok and add enough cooking oil to submerge the pork skin pieces.
- Once the oil is hot (around 350°F or 175°C), carefully add the dried pork skin pieces in batches. Be cautious, as the oil may splatter.
- Fry until the pork skin puffs up and turns golden brown. This should take about 3-5 minutes.
- Remove the chicharon from the oil and place it on a plate lined with paper towels to drain excess oil.
- While still warm, sprinkle the chicharon with additional salt or your favorite seasonings (e.g., garlic powder, chili powder, or paprika) for extra flavor.
- Toss to coat evenly.
- Serve the chicharon warm with a spicy vinegar dipping sauce made by mixing vinegar, minced garlic, sliced chili, salt, and pepper.
- Pair it with a cold drink, like beer or iced soda, for a perfect merienda (snack).
- For Extra Crispy Chicharon: Ensure the pork skin is completely dry before frying. Moisture causes the oil to splatter and prevents the skin from puffing up properly.
- Storage: Store leftover chicharon in an airtight container to keep it crispy. Reheat in an oven or air fryer if needed.
- Meaty Variant: If using pork belly, the chicharon will have a combination of crispy skin and a chewy, flavorful layer of fat and meat.
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