Pork Chicharon or pork crackling is a popular finger food in the Philippines. It is made of deep fried pork rind which is crispy and delicious. It is easy to buy it because it is very common in the supermarkets and stores, but making your own Pork Chicharon is better. Here is how to do the perfect crunchy chicharon.
Ingredients for 3-4 servings
1/2 kilo pork skin cut to your desired size
Salt to taste
2 cloves garlic crushed
oil for deep frying
1. In a pot boil the pork with the water, garlic and salt for 15 minutes over medium heat, then remove the pork and allow to cool.
|Ready to boil|
2. Deep Fry until almost done then remove from oil and boil again in water for 5 minutes then remove from water then drain and allow to dry. ( Be careful in frying because the oil blasts).
|allowing to dry|
3. Deep fry for the last time, until the skin is so crispy, let cool and serve.
Making this process will make the chicharon crispy and delicious as you can see in the picture the pork rind or skin is blistered that's a sign of a crispy chicharon.