{"id":27984,"date":"2024-08-09T22:08:00","date_gmt":"2024-08-10T05:08:00","guid":{"rendered":"https:\/\/www.kawalingpinoy.com\/?p=27984"},"modified":"2024-08-09T22:09:18","modified_gmt":"2024-08-10T05:09:18","slug":"pork-chicharon","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/pork-chicharon\/","title":{"rendered":"Pork Chicharon"},"content":{"rendered":"\n

Homemade Chicharon<\/strong> made of pork rinds deep-fried to golden perfection! Crunchy and tasty, these pork cracklings are crunchy, tasty, and are the ultimate low-carb treat. They are best served with spicy vinegar dip.<\/p>\n\n\n\n

\"Pork<\/figure>\n\n\n\n

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Before we proceed, let me forewarn you this chicharron recipe, albeit a simple process, takes a good few hours to make. It\u2019s probably not something you\u2019d want to do regularly. Considering the time involved and that pork cracklings are relatively inexpensive, you'd be better off with store-bought than homemade.<\/p>\n\n\n\n

Now, if you are concerned about what goes on your food, enjoy experimenting in the kitchen, or just have a free afternoon to waste<\/del> spare, then this is the perfect cooking project for you!<\/p>\n\n\n\n

What are Chicharrones Made of<\/h2>\n\n\n\n
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Although chicharrones generally consist of fried pork belly or pork rinds, these delicious cracklings have taken many forms in Philippine cuisine. They are also made using other ingredients such as pork ears, intestines (isaw), omentum (bulaklak), mushrooms, fish skins, and balat ng manok<\/em> in chicken skin chicharon<\/a>.<\/p>\n\n\n\n

Another popular Filipino variant is the Ilocos bagnet, a cross between lechon kawali<\/a> and chicharon and uses a double-fry method to attain its characteristic crispness.<\/p>\n\n\n\n

I use a simple solution of vinegar, peppercorns, crushed garlic, and salt to infuse flavor and tenderize the pork rinds. The vinegar also helps draw out moisture for maximum crackling.<\/p>\n\n\n\n

How to Make Chicharon<\/h2>\n\n\n\n
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  1. Cut the pork rinds into about 1 \u00bd to 2 inches. They will initially shrink in size when they render their fat in the oven but will expand and puff up when deep-fried in hot oil.<\/li>\n\n\n\n
  2. Cook in vinegar, water, garlic, peppercorns, and salt until tender but not falling apart. Drain well and refrigerate to cool completely.<\/li>\n\n\n\n
  3. Arrange the rinds in a single layer on a rack and pat down any excess moisture.<\/li>\n\n\n\n
  4. In olden times, the cooked skins are laid out under the hot sun to dry out. Since this method is not exactly doable in cold weather and is unhygienic, for one thing, I prefer to use the oven to dehydrate the skins until shrunken and brittle. <\/li>\n\n\n\n
  5. 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.<\/li>\n\n\n\n
  6. Remove from pan and drain on a wire rack \u2014 season with salt and spices as desired.<\/li>\n<\/ol>\n\n\n
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    \n\n\t\t\t\tQuick tip\n\t\t\t<\/h2>\n\n\t\t\n\t\t\n\t\t\t
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    For more meaty tsitsaron, you can use pork belly or liempo without ribs.<\/p>\n\n\t\t\t<\/div>\n\n\t\t\n\t<\/div>\n\n<\/div>\n\n\n

    Serving suggestions and storage instructions<\/h2>\n\n\n\n
    \"dipping<\/figure>\n\n\n\n