Kinupusan Chicharon Baboy, a Bisaya-style recipe, is a delicious and crispy treat made from pork skin with a layer of fat. The process begins by boiling the pork skin to soften it, followed by frying until it transforms into golden, crunchy chicharon, also known as pork cracklings. These chicharon are not only irresistibly crispy and flavorful but also a perfect low-carb snack. They can be enjoyed on their own or paired with a tangy hot vinegar dip or a sauce of your choice, adding an extra layer of flavor.
This dish is incredibly versatile—it’s perfect as a snack, a viand paired with rice, or even as pulutan (finger food) alongside a liqueur drink. Its crunchy texture and savory taste make it a crowd favorite for gatherings or casual snacking. Additionally, Kinupusan Chicharon Baboy can be stored for months in an airtight container, making it a convenient and long-lasting treat. Try this Bisaya-style chicharon recipe and enjoy a crispy, satisfying snack that’s deeply rooted in Filipino culinary tradition!
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Kinupusan chicharon baboy recipe, bisaya style, is made for the pork skin with fats. The pork skin is boiled before being fried, and it turns into chicharon. These chicharon, also known as pork cracklings, are the perfect low-carb treat; they are crispy and delectable. It can be served alone or paired with a hot vinegar dip sauce or a sauce of your choice. It is best eaten as a snack or viand, and it is also perfect to pair with a liqueur drink as "pulutan". The dish can be kept for months in an airtight container.
Clean and wash the pork fats with skin and thin meats. Wash well under running water. Set it aside.
Boil enough water to fully submerge the pork in a large, deep pot. Once rich at the boiling point, add the pork, then add salt, whole peppercorns, and dried bay leaves.
Cover the pot and cook the pork, boiling for 15 to 20 minutes. Then take them out, drain them in a colander, and disregard the liquid. Allow it to cool before slicing into pieces.
Slice them into 1 inch thick and 3 inches long, and air-dry for an hour. Put them in a large, non-stick pan. Cook them and let excess oil come out of them.
Turn off the heat, transfer the pork to a fry mesh strainer, and let it cool for an hour.
In a deep pot or pan, heat enough cooking oil to fry them submerged.
Once the cooking oil is hot, add the pork and fry it over medium-high heat. Wait for them to float and turn into chicharon, or pork cracklings, the kinupusan chicharon baboy bisaya style.
Once cooked, transfer them using a slotted spoon and put them in a fry mesh strainer to drain the excess oil.
Serve it crispy alone or with a deep sauce of your choice. Enjoy.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.