Homemade Pork Chicharon Recipe - Pork Skin Cracklings is a beloved Filipino delicacy—golden, crispy, and irresistibly crunchy fried pork rinds that make the perfect pulutan (beer match) or snack. These mouthwatering chicharon, or cracklings, come in a variety of shapes. Chicharons are typically made with pork belly or pork rinds, but chicken skins can also be used. In this recipe, I use pork rinds to make perfectly golden-fried pork chicharon. These cracklings, or chicharon, are the ideal low-carb treat, delivers authentic, airy cracklings with a satisfying "krack!" in every bite, and they go best with a spicy vinegar dip.
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Homemade Pork Chicharon Recipe - Pork Skin Cracklings. In Philippine cuisine, these mouthwatering chicharon, or cracklings, come in a variety of shapes. Chicharons are typically made with pork belly or pork rinds, but chicken skins can also be used. In this recipe, I use pork rinds to make perfectly golden-fried pork chicharon. These cracklings, or chicharon, are the ideal low-carb treat; they are crunchy and delicious, and they go best with a spicy vinegar dip.
Clean the pork rinds, removing any excess hair, and cut them into 2-inch pieces. Wash and drain. Set aside.
Peel and crush the garlic cloves.
Fill a deep pot halfway with water. Add the vinegar, garlic, peppercorns, and salt. Stir.
Add the pork rinds, cover the pot with a lid, and bring to a boil over medium heat.
When the water reaches the boiling point, skim off any scum that floats to the surface.
Reduce heat to low, cover, and simmer for 45 minutes, or until tender but not falling apart.
Drain well and disregard the liquid. Refrigerate for 30 minutes or until thoroughly cold.
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.
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.
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.
Remove the chicharon from the heat when it floats, puffs, and crisps and drains on a wire rack. Season with salt to taste.
It is best to serve crisps with spicy vinegar. It also works well with your favorite cold, refreshing drink.
Happy cooking! Share and enjoy the food.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.