Pork Chicharon Recipe – Pork Skin Cracklings

Preparation:

1. Clean the pork rinds, removing any excess hair, and cut them into 2-inch pieces. Wash and drain. Set aside.

2. Peel and crush the garlic cloves.

Boiling:

1. Fill a deep pot halfway with water. Add the vinegar, garlic, peppercorns, and salt. Stir.

2. Add the pork rinds, cover the pot with a lid, and bring to a boil over medium heat.

3. When the water reaches the boiling point, skim off any scum that floats to the surface.

4. Reduce heat to low, cover, and simmer for 45 minutes, or until tender but not falling apart.

5. Drain well and disregard the liquid. Refrigerate for 30 minutes or until thoroughly cold.

Drying the boiled pork rinds:

1. Option 1 : Oven dry

   Place pork rinds on a wire rack arranged over a baking sheet in a single layer. Bake at approximately 190 °F for 3 hours, or until dried out, crumbly, and shrunken. Take it out of the oven and let it sit. If not consumed immediately, put it in resealable plastic bags.

2. Option 2 : Sun dry

   Place pork rinds on a strainer rack arranged with gaps in between and put it under the sun. Let it dry for a couple of days; it depends on the heat of the sun to dry up the pork rinds. Once fully dried, put it in resealable plastic bags if you are not going to consume it immediately.

Frying:

1. In a deep pot, heat up enough cooking oil to fry. Once hot, add the dried pork rinds and deep-fry for about 2 to 4 minutes, or until they puff up and begin to float.

   Tips: Adjust the heat to avoid burning the pork chicharon.

2. Remove the chicharon from the heat when it floats, puffs, and crisps and drains on a wire rack. Season with salt to taste.

3. It is best to serve crisps with spicy vinegar. It also works well with your favorite cold, refreshing drink.

4. Happy cooking!  Share and enjoy the food.