How to Make Chicharon Baboy | Pork Skin Crackling

Chicharon Recipe
Ingredients: Makes 8 to 10 servings
1 kilo pork skin with ½ inch thick fat
2 tablespoon salt
3 cups water
2 cups lard or cooking oil
Tap water for sprinkling

Procedures:
  • Season both sides of the pork with salt.
  • In a kettle, heat water and allow to boil. Lower heat and add pork. Let water simmer until pork becomes tender, about 1 hour. Remove pork from water and drain. Discard water. Preheat over to 250 degree F. Cut the prok skin into uniform rectangular pieces 1 by 4. Arrange the pieces on a baking tray.
  • Bake the pork skin in preheated oven for four hours. Remove tray from oven. Strain the collected oil and set aside. Repeat baking and straining of oil for another day or two until pork skin is very dry. (in the summer, dry the pork directly under the sun for several days until pork is very dry.)
  • Dried pork skin will be reduced in size and will curl.
  • Submerge the prok collected oil for two days.
  • In a frying pan heat lard or oil and deep fry the pork skin over medium heat. Sprinkle tap water on the pork pieces as these are frying to make them form blisters and become crisp.
  • Note: some of the oil will splatter so pretect yourself by half covering the pan while you sprinkle the water.
  • Fry until the pork pieces curl and become light brown. Remove from pan and drain. Serve with a dip of vinegar, garlic and chili. End
How to Make Chicharon Baboy | Pork Skin Crackling

How to Make Chicharon Baboy | Pork Skin Crackling

How to Make Chicharon Baboy | Pork Skin Crackling

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