In the Philippines, people eat fatty and salty food. There’s no other food that can be fatty and salty than the mystical Chicharon. Chicharon is now an acceptable variant term, a derivative of the Spanish word chicharron is usually eaten with vinegar or with bagoong, lechon liver sauce, or pickled papaya called atchara. Chicharon Bulaklak, made from pork mesentery, is also popular.
Pork Chicharon is also a tasty topping for Pakbet, Bangus Sisig Recipe, Arroz Caldo, Pork Sisig, Lechon Sisig, La Paz Batchoy and Pancit Palabok.
Pork Rinds or Balat ng Baboy, fat trimmed
4 cloves Garlic
1 large Onion, quartered
1 tablespoon Salt
1 teaspoon Peppercorn
Enough Water to fully cover rinds
Cooking Oil for Frying
1 Simmer the pork rinds in water seasoned with garlic, onion, salt and peppercorns. Cook until tender, about 40-50 minutes.
2 Using a pair of scissors, cut the rinds into 1 1/2″ squares.
3 Bake in a 200°F; for about an hour up to one hour and a half or until the rinds are thoroughly dry.
4 Remove from oven and set aside to cool down, or refrigerate to fry at another time.
5 To fry, heat up enough oil for deep frying. Use medium to medium high heat or at 350°F;.
6 Fry until golden brown or 2-3 minutes and drain excess oil.
7 Sprinkle salt and pepper right away.
8 Serve with vinegar dipping sauce.