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Chicharrón de cerdo is a Spanish dish that is made with fried pork rinds or fried pork belly. It's typically served as an appetizer or snack, and you can enjoy it with different dips; I like to serve mine with homemade spicy soy-vinegar dip. This simple and easy to follow pork recipe is the version of chicharon baboy in the Philippines.
|Prep time||Cook time||Ready in||Yields|
- 1 1/2 cups water
- 300 grams pork skins with fat
- 1 tablespoon salt
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- 2 medium bowls
- 1 small bowl
- Measuring cups
- Measuring spoons
- Cooking spoon
- Strainer spoon
- Add the pork skins to a stockpot with water and salt.
- Cook the pork until it's tender and no more water remains in the pot.
- Let the pork fry in its natural oil. Cook until golden brown or crispy.
- Serve with the dip of your choice.
Tips and Techniques
- Use a pot with a cover to avoid any oil splatters.
- Cook the pork skins with enough water to ensure tenderness. The cooking time may vary depending on the quality of the meat.
- You can save the remaining pork oil to add a meaty taste to any dish. It's great for fried rice or stir-fry, for example.
- Serve this dish with any dip of your choice. My favorite is spicy soy-vinegar dip.
- Pair this dish with an ice cold beer.
- To make this dish with chicken, try this recipe: chicharrón piel de pollo.
© 2018 Travel Chef