(pic: credit to Dlanor -Kawali at Palayok(FB Group)
Ingredients
1 kg pig skin (balat ng baboy)
1/2 liter cooking oil
salt
Cooking Directions
(No drying procedure)
1. First cut the pig skin according to your preferable size then set aside.
2. Get your large pan and set on high heat after couple of minutes, and then put the cooking oil, make sure the oil is hot before you put the sliced pig skin then stir it well so it will not stick to the pan. Let it cook until the color turns to brown. Remove the pig skin, and keep it rest for at least 30 minutes.
3. Heat pan with oil again but this time set to low heat. Add the pig skin and cook for 30 minutes. To check, take one pig skin and check if the texture is already chewy, remove and keep it rest for at least 30 minutes.
4. To pop the pig skin into chicharoon. Put new oil to your pan, at set to high heat, make sure totally hot and smoking. Put piece by piece of pig skin, stir frequently at let it pop up evenly and then sprinkle it with salt.
(With Venigar Solution)
Ingredients
2 pounds pork rinds, cut into 2-inch sizes
1 cup vinegar
1 head garlic, peeled and crushed
1 tablespoon salt
1 teaspoon peppercorns
canola oil
Instructions
1. In a deep pot, combine pork rinds, vinegar, garlic, peppercorns, and salt. Over medium heat, bring to a boil, skimming scum that floats on top.
2. Lower heat, cover, and continue to cook for about 40 to 50 minutes or until tender but not falling apart.
3. Drain well, discarding the liquid and aromatics. Refrigerate for about 30 minutes or until completely cooled.
4. Arrange pork rinds in a single layer on wire rack set over a baking sheet. Bake in a 200 F oven for about 3 to 4 hours or until shrunken, dry, and brittle. Remove from the oven.
5. In a thick-bottomed pot, heat about 3-inches deep of oil to 350 F. Gently add dried pork rinds in batches as needed and deep-fry for about 2 to 4 minutes or until puffed up and begin to float.
6. Using a slotted spoon, remove fried chicharon and drain on a wire rack. Season with salt to taste.
1. First cut the pig skin according to your preferable size then set aside.
2. Get your large pan and set on high heat after couple of minutes, and then put the cooking oil, make sure the oil is hot before you put the sliced pig skin then stir it well so it will not stick to the pan. Let it cook until the color turns to brown. Remove the pig skin, and keep it rest for at least 30 minutes.
3. Heat pan with oil again but this time set to low heat. Add the pig skin and cook for 30 minutes. To check, take one pig skin and check if the texture is already chewy, remove and keep it rest for at least 30 minutes.
4. To pop the pig skin into chicharoon. Put new oil to your pan, at set to high heat, make sure totally hot and smoking. Put piece by piece of pig skin, stir frequently at let it pop up evenly and then sprinkle it with salt.
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| (pic: credit to prinsesa ng kusina blog) |
(With Drying Procedure)
1. Put a little salt on the whole pig skin and spread.
2. Dry the pork under the sun, make sure the skin part is facing direct to the sun.
3. After drying, cut the pig skin into cubes, add 2 cups of cooking oil into it and boil for 2 hours, make sure to stir it from time to time so it will not stick to the pan, until the pig skin pops up with sound, then remove the pig skin and keep it rest for about an hour.
4. To pop the pig skin into chicharoon. Heat the oil in the pan, set to medium hot. Put piece by piece of pig skin, stir frequently and let it pop up evenly.
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| (photo: credit to owner) |
(With Venigar Solution)
2 pounds pork rinds, cut into 2-inch sizes
1 cup vinegar
1 head garlic, peeled and crushed
1 tablespoon salt
1 teaspoon peppercorns
canola oil
Instructions
1. In a deep pot, combine pork rinds, vinegar, garlic, peppercorns, and salt. Over medium heat, bring to a boil, skimming scum that floats on top.
2. Lower heat, cover, and continue to cook for about 40 to 50 minutes or until tender but not falling apart.
3. Drain well, discarding the liquid and aromatics. Refrigerate for about 30 minutes or until completely cooled.
4. Arrange pork rinds in a single layer on wire rack set over a baking sheet. Bake in a 200 F oven for about 3 to 4 hours or until shrunken, dry, and brittle. Remove from the oven.
5. In a thick-bottomed pot, heat about 3-inches deep of oil to 350 F. Gently add dried pork rinds in batches as needed and deep-fry for about 2 to 4 minutes or until puffed up and begin to float.
6. Using a slotted spoon, remove fried chicharon and drain on a wire rack. Season with salt to taste.
How to Make Chicharon
1. Cut the pork rinds into about 1 1/2 to 2 inches. Note that although they will initially shrink in size when they render their fat in the oven, they will expand and puff up when deep-fried in hot oil.
2. Cook until tender but not falling apart. I like to use a simple solution of vinegar, peppercorns, crushed garlic, and salt to infuse flavor. Drain well and refrigerate to cool completely.
3. Arrange the meat in a single layer on a rack and dehydrate until shrunken and brittle. In olden times, the cooked skins are laid out under the hot sun to draw out excess moisture. Since this method is not exactly doable in cold weather and unhygienic for one thing, I prefer to use the oven to dry out the skins.
4. Deep-fry in hot oil until golden and crispy and begins to float. For the best texture, do not overcrowd the pan and fry in batches as needed to maintain proper oil temperature.
5. Remove from pan and drain on a wire rack — season with salt and spices as desired.
1. Cut the pork rinds into about 1 1/2 to 2 inches. Note that although they will initially shrink in size when they render their fat in the oven, they will expand and puff up when deep-fried in hot oil.
2. Cook until tender but not falling apart. I like to use a simple solution of vinegar, peppercorns, crushed garlic, and salt to infuse flavor. Drain well and refrigerate to cool completely.
3. Arrange the meat in a single layer on a rack and dehydrate until shrunken and brittle. In olden times, the cooked skins are laid out under the hot sun to draw out excess moisture. Since this method is not exactly doable in cold weather and unhygienic for one thing, I prefer to use the oven to dry out the skins.
4. Deep-fry in hot oil until golden and crispy and begins to float. For the best texture, do not overcrowd the pan and fry in batches as needed to maintain proper oil temperature.
5. Remove from pan and drain on a wire rack — season with salt and spices as desired.
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| (photo: credit to owner) |
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