Chicharon (Crispy Pork Rinds)

Chicharon (Crispy Pork Rinds)

Chicharon

Chicharon (Chicharrón) is a delicious pork  finger food popular in the Philippines, Spain, and throughout Latin America.

Pork Cracklings or Chicharon are crispy fried pork skins, often served as an appetizer with a spicy vinegar dipping sauce. It is also served as Pulutan or snack when drinking liquor.  It can be crushed and used as a topping for many Filipino dishes such as Pancit Palabok and Arroz Caldo.

This is very easy to prepare and to cook. Today I will give you my version of Chicharon (Crispy Pork Rinds), you will love this.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana SkewersPancit Palabok – Filipino Noodle DishBiko (Sweet Rice Cake) TreatFilipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice PorridgePalitaw – Coconut & Sesame Seed Topped Sticky Rice Dumplings and Chicharon (Crispy Pork Rinds) Recipe!

 

Ingredients:

1 large pork rinds or skin  (balat ng baboy), fat trimmed

1 tsp. peppercorn

4 cloves garlic

1 large onion, quartered

1 tbsp. salt

5-7 cups cooking oil

5-7 cups water to fully cover rinds

 

Directions:

Simmer the pork rinds in water seasoned with garlic, onion, salt and peppercorns. Cook until tender, about 30-50 minutes.

Cut the rinds into 1 1/2″ squares.

Bake in a 200°F; for about an hour up to one hour and a half or until the rinds are thoroughly dry.

Remove from oven and set aside to cool down, or refrigerate to fry at another time.

To fry, heat up enough oil for deep frying, use medium to medium high heat or at 350°F;.

Fry until golden brown or 2-4 minutes and drain excess oil.

Sprinkle salt and pepper right away.

Serve with a white vinegar dipping sauce with chopped onion and garlic.

 

Share and Enjoy!


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Chicharon (Crispy Pork Rinds) Recipe
Print Recipe
Chicharon (Crispy Pork Rinds) Recipe
Print Recipe
Ingredients
Servings:
Instructions
  1. Simmer the pork rinds in water seasoned with garlic, onion, salt and peppercorns. Cook until tender, about 30-50 minutes.
  2. 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 2-4 minutes and drain excess oil.
  7. Sprinkle salt and pepper right away.
  8. Serve with Simple vinegar dipping sauce with chopped onion and garlic.
  9. Share and Enjoy!
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Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)

Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)

Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)

 

Pochero is a type of stew  originally from Spain.  It comes from the Spanish word “puchero” which means “stewpot”.

The dish is similar to the cocido of Spain with colorants such as paprika.  It uses local ingredients which vary from one region to another.  In Spain chickpeas are widely used.

In the Philippines, like in most other countries, every region has its own type of cuisine.    Pochero is the Cebuano version of Tagalog Bulalo which is one of the most popular stews in the country.  It’s basically the same thing with a couple of different local ingredients.

When I was on vacation in the Queen City of the South “Cebu City” Philippines  we went out  for dinner  somewhere in  F. Ramos Street, Ramos.  My mother ordered their specialty called “Pochero” or Cebu Style Bulalo.  It smelled so good and tasted so delicious, but it was so expensive.  I thought why not make it at home?

I researched the recipe and thanks to Overseas Pinoy Cooking I was able to make it.   My family and neighbors loved it.  I saved money and dinner was yummy!  Here’s the recipe!

Ingredients:

1 to 1.5 kilo bulalo, beef shank, in one piece

2 bundles pechay, trimmed

1/2 medium size cabbage, cut into wedges

4 young sweet corn in cob, cut in halves

1/4 kilo sliced bamboo shoot, pre-boiled

1 whole garlic

1 tbsp peppercorn

2 medium size whole onion

2 medium size onion, quartered

1 bundle chives or spring onion, cut in 2” length

salt to taste

 

Directions:

Place the whole beef shank in a large casserole.

Cover with water.

Add the whole onion, garlic and peppercorns.

Bring to a boil, remove scum that rises.

Lower heat, cover and simmer/slow cook for 3-4 hours or until the beef tendons are tender.

Remove the now tender beef shank from the casserole and keep aside.

Place the remaining broth in a big bowl, set aside.

Wash the casserole of all scum, using a sieve strain the broth and replace in the same casserole, add more water as necessary.

Add in the bamboo shoot and sweet corn, bring to a boil and simmer for 5-10 minutes or until the sweet corn are cooked.

Season with salt to taste.

Add in the beef shank, cabbage and pechay, cook for another 2-3 minutes or until vegetables are just cook, garnish with chives or spring onion.

Transfer in a big serving bowl and serve at once with a dipping sauce of patis, kalamansi and siling labuyo.

 

 

 

 

Bulalo
Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)
Print Recipe
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Bulalo
Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)
Print Recipe
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Ingredients
Servings: Servings
Instructions
  1. Place the whole beef shank in a large casserole.
  2. Cover with water.
  3. Add the whole onion, garlic and peppercorns.
  4. Bring to a boil, remove scum that rises.
  5. Lower heat, cover and simmer/slow cook for 3-4 hours or until the beef tendons are tender.
  6. Remove the now tender beef shank from the casserole and keep aside.
  7. Place the remaining broth in a big bowl, set aside.
  8. Wash the casserole of all scum, using a sieve strain the broth and replace in the same casserole, add more water as necessary.
  9. Add in the bamboo shoot and sweet corn, bring to a boil and simmer for 5-10 minutes or until the sweet corn are cooked.
  10. Season with salt to taste.
  11. Add in the beef shank, cabbage and pechay, cook for another 2-3 minutes or until vegetables are just cook, garnish with chives or spring onion.
  12. Transfer in a big serving bowl and serve at once with a dipping sauce of patis (brine), kalamansi (Lemon Juice and siling labuyo (chili pepper)
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