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 Dessert, Halayang Ube (Purple Yam Jam), Banana Lumpia – Turon, Bibingka Galapong, Puto Cheese (Steamed Rice Cake with Cheese), Mais con Yelo – Refreshing Filipino Snack, Bananas in Syrup – Minatamis na Sabang Saging, Banana Que – Fried Banana Skewers, Pancit Palabok – Filipino Noodle Dish, Biko (Sweet Rice Cake) Treat, Filipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice Porridge, Palitaw – Coconut & Sesame Seed Topped Sticky Rice Dumplings and Chicharon (Crispy Pork Rinds) Recipe!
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
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!