Chicharon (Crispy Pork Rinds) Recipe
pork rinds or skin
balat ng baboy, fat trimmed
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 Simple vinegar dipping sauce with chopped onion and garlic.
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