CHICHARON

CHICHARON (Cracklings)

Above is a photo of a chicharon stall in front of the supermarket at Robinson’s Metro East selling various kinds of chicharon–chicharon bulaklak (pork omentum), chicken skin, chicken intestines and pork skin (rind).Dip it in vinegar with a little salt, some chopped onions, garlic and crushed chili pepper and you’re on to a wonderful gastronomic experience. Don’t do it too often though. Like they say, life’s greatest pleasures are few and far between.

PORK CHICHARON RECIPE:

Ingredients

• 2 pounds Pork rind, cut into 1-inch squares
• 3 cups water
• 1 tablespoon salt
• 1 cup vegetable or corn oil

Dipping Sauce:

• 3 tablespoons apple cider vinegar
• 3 cloves crushed garlic
• patis or salt and freshly ground pepper to taste

Directions

1. Boil cut Pork rind in water and salt for 30 minutes.
2. On an oven pan, spread the cooked Pork rind and bake at 300 F for 3 hours. Set aside and let cool.
3. Deep fry rinds in a skillet in hot oil over high heat until they puff up.
4. Combine all dipping ingredients and mix well.
5. Drain fried rinds and serve with dipping sauce.