Pork cracklings are a great favourite in the Philippines, especially as an accompaniment when drinking alcoholic beverages like beers.
Filipino pork crackling is almost the same as the British crackling that can be bought in pubs or local supermarkets, except Filipino ones are spicier, more robust in texture and crunchier.
Chicharon Baboy
Pork cracklings, eaten the Filipino way, are dipped in vinegar, which has been spiced with garlic and chillies.
Here is the easy to follow recipe for a good yummy pork crackling.
I would advice you to head to your nearest Oriental supermarket selling chicharon baboy to taste how Filipino pork crackling is such a real winner in taste.
Take the pork crackling challenge! 😉
Pork Cracklings (Chicharon Baboy) Recipe
Ingredients:
2 lbs pork rind, cut into square inches bite size
3 cups of water
1 tbsp salt
Oil for deep-frying
How to Make:
Boil the cut rinds with the salt for 30 minutes.
Drain and then arrange in a baking tray and bake for 2 hours in the middle of the oven, which has been preheated to 150 degrees centigrade.
Bake for 3 hours.
Remove from the oven and set aside to cool down.
Heat the oil for deep-frying in a wok.
Drop the baked pork rinds and let it fry until they puff up.
Remove from the oil using a slotted spoon.
Drain on paper towels.
Serve with vinegar spiced with garlic and chillies!
Enjoy
Heat the oil and deep fry the rinds for a rich crunchy texture.
Enjoy!