Making this appetizer is very cheap because you only need pork skin to make pork chicharon. Pork skin is not usually sold in the wet market or supermarket but there are some vendors who specialize in selling pork skin. But if you can’t find pork skin, you can use fatty pork belly and slice off the meat from the pork belly and leave just the fat and skin.
In this recipe, the pork skin is boiled first before drying in the sun but there are other methods like drying the raw pork skin in the sun then frying it. Either of the two methods can be used to make chicharon but in my opinion its better to boil it first to tenderize the skin before frying it to make it crunchier and puffier.
A Crunchy Delight for Every Occasion
Also known as pork rind cracklings, is a popular and affordable appetizer that can be enjoyed by everyone. This dish is made from pork skin, which can be sourced from vendors specializing in selling pork skin. If pork skin is not available, fatty pork belly can be used by removing the meat, leaving just the fat and skin. While there are different methods to make chicharon, boiling the pork skin first before drying it in the sun is preferred as it tenderizes the skin, making it crunchier and puffier when fried.
Preparation of Pork Rind
To start, slice the pork skin into desired sizes and place it in a pot. Add enough water to cover the pork skin and season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to medium and cook the skin until it becomes tender. Once tender, drain the pork and let it cool in a strainer or colander for at least half an hour.
Drying and Frying Process
After cooling, place the pork skin on a rack or baking tray and sun-dry it for at least 10 hours. Alternatively, you can use an oven set to 50°C for 12 hours to dry the pork skin. Once dried, let it cool for an hour.
In a deep pan, heat cooking oil over medium-high heat. Slowly fry the pork skin in batches until it puffs up and turns golden brown. Stir continuously to ensure even cooking. Once the pork rind is cooked and crispy, remove it from the oil and drain it. Allow it to cool before serving.
Serving Suggestions
Pork chicharon is best served with spiced vinegar as a dipping sauce. The crunchy texture and savory flavor of this dish make it a perfect appetizer or snack for any occasion. Whether you’re hosting a party or simply craving a tasty treat, it is sure to satisfy your taste buds.
This pork rind cracklings is a delicious and easy-to-make appetizer that is perfect for any occasion. By following these simple steps, you can enjoy this crunchy delight with your friends and family. So why not give it a try and add a flavorful twist to your next gathering?
How to Cook Pork Chicharon
Ingredients
- 1 kilo pork skin with some fat and meat still intact
- 1 Tbsp. rock salt
- 1 tsp. ground black pepper
- water for boiling the skin
- cooking oil for frying
Instructions
How to make pork chicharon:
- Slice the pork skin in desired sizes. Put the pork skin in a pot and put water just enough to cover the pork skin.
- Add salt and black pepper and bring to a boil. Adjust heat to medium and cook the skin until tender.
- When the pork skin is tender, drain the pork and put in a strainer or colander and let it cool for at least half an hour.
- Put it in a rack or baking tray and sun dry for at least 10 hours. You can also use an oven and set the temperature to 50°C for 12 hours.
- Let it cool for an hour and heat cooking oil in the deep pan to fry the pork skin. Adjust the stove to medium high heat and slowly fry the pork rind or pork skin until it puffs up and turn into cracklings and golden brown.
- Continue stirring until the pork rind is cooked and crispy. Then remove from the hot oil and drain. Let it cool down before serving. Serve with spiced vinegar as dipping sauce.
Notes
Cooking Tips:
1: Properly Clean and Prepare the Pork Skin To ensure the best texture for your chicharon, thoroughly clean the pork skin by removing any hairs or residue. It's crucial to slice the pork skin into uniform sizes for even cooking. Additionally, scoring the skin can help it puff up and become crispy during frying. 2: Boil the Pork Skin Until Tender Boiling the pork skin before drying and frying is essential for achieving the desired texture. Make sure to add enough water to cover the pork skin and season it well with salt and pepper for added flavor. Boil the skin until it is fork-tender, as this will help it become crunchy when fried. 3: Sun-Dry or Oven-Dry the Pork Skin Properly After boiling, allow the pork skin to cool before drying it. Sun-drying for at least 10 hours or oven-drying at a low temperature for 12 hours can achieve the desired dryness. Proper drying is crucial for creating a crispy and airy texture in your pork rind cracklings.
