As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
Fried pork skins (chicharrones in Spanish, or chicharon in Tagalog) are a common dish found in Latin American countries as well as in the Philippines. What makes the Filipino version different is that we typically season it only with salt. Then it's served with a vinegar dipping sauce on the side.
It's served as a snack food or "pulutan" (food served with alcoholic beverages). But it can also be eaten also as a main dish or as a side with other main dishes.
|Prep time||Cook time||Ready in||Yields|
3 hours 45 min
4 hours 15 min
- 1 1/2 pounds pork rinds, cut into rectangles; available at Asian stores
- 4 cups water
- 1 1/2 tablespoons kosher salt
- 2 cups peanut oil, for frying
Raw Pork Skins
- Mix the water and salt in a pot and bring to a boil over medium heat.
- Add the cut pork rinds and boil for 45 minutes.
- Preheat the oven to 300F degrees.
- Place the boiled pork on a baking sheet and spread them out.
- Bake the pork for 3 hours. Allow to cool afterwards.
- Heat the oil in a deep frying pan or wok over medium-high heat.
- Carefully add the pork rinds into the oil and cover with a splatter screen for safety. Fry the baked pork rinds until the skin puffs up.
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- Sprinkle the pork rinds with salt and/or pepper before serving.
- Serve the pork rinds with vinegar on the side as a dipping sauce.
- For a zestier vinegar dipping sauce, add chopped garlic or chopped onions to the vinegar.
- For a spicier treat, add chili peppers to the vinegar dipping sauce.
- Although chicharron is usually made with pork skins, some versions are made from pork belly. This version is meatier but also very tasty. If you prefer pork belly to pork skin, you can prepare this recipe using the former.