Pork Chicharon or Chicharong Baboy is a famous crackling in the Philippines. It has many variations too. It became famous in the United States because of its crispy texture and taste combined with the sour and spicy dip. The Filipinos have many ways how to make chicharon.
My mother grew up in a town where the people prefer to make Pork Chicharon and the Carabeef Chicharon. In the province where I was born, the locals make either Pork or Carabeef Chicharon so my mother taught me how to make both of them. I haven't shared with you how to make the Chicharon. This recipe I am going to share with you is how exactly my mother makes Pork Chicharon. Here is the recipe:
INGREDIENTS
1 kilo of pork skin
Oil for deep-frying
1 tablespoon of fine salt
1/2 teaspoon of monosodium glutamate
1 tablespoon of pepper powder
your favorite vinegar dip
PROCEDURE
1. In a pressure cooker, boil water.
2. Add the pork skin and simmer for 30 minutes.
3. Remove the pork skin from the water and slice into 1/2" x 1/2" cubes.
4. In a screen, dry the porl skin under the sun until firm.
5. In a deep pan, pour-in enough oil to cover the pork skin for deep-frying.
6. Heat the oil at 190 degrees Celcius.
7. Pour-in the sliced skin pork little by little. Fry until it puffs up and become crispy.
8. Roll over the paper towel to remove excess oil.
9. Put in a bowl, scatter salt, pepper and monosodium glutamate over it.
10. And serve with your favorite vinegar dip.
