Chicharon or pork cracklings are crispy fried pork skins, oftentimes served as appetizers with a spicy vinegar dipping sauce.
Not a lot of Filipino households would make their own chicharon. Most would rather buy than make it from scratch.
But it is rather fun to know how it is made, and making it made me understand why some are quite hard to bite and no flavor, while others are real crispy.
I found out that boiling the rinds until really soft makes a great difference in texture in the end product.
Also the seasoning (or lack thereof) of the simmering liquid accounts for the taste or flavor once fried.
Now, why do we need to dry out the pork rinds?.
Drying the rinds will fluff the skin during frying and this gives it that delectable crunch.
YOUR SHOPPING LIST:
IN THE PANTRY:
1 Simmer the pork rinds in water seasoned with garlic, onion, salt and peppercorns. Cook until tender, about 40-50 minutes.
2 Using a pair of scissors, cut the rinds into 1 1/2" squares.
3 Bake in a 200°F; for about an hour up to one hour and a half or until the rinds are thoroughly dry.
4 Remove from oven and set aside to cool down, or refrigerate to fry at another time.
5 To fry, heat up enough oil for deep frying. Use medium to medium high heat or at 350°F;.
6 Fry until golden brown or 2-3 minutes and drain excess oil.
7 Sprinkle salt and pepper right away.
8 Serve with vinegar dipping sauce..
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