Tag: pork crackling

Crispy Pork Crackling

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Pork Recipe

Crispy Pork Crackling

Pork Crackling, Photo by JMorton

When we have Sunday Roast Pork, we usually fight over the crispy skin.

So when I was ordering some pork at Kimber Farm Shop, I happened to notice that they were also selling pork rinds for making pork crackling, I immediately added 5 orders in my basket and these arrived today.

Within minutes of unpacking my meat package, the oven was already being preheated to gas mark 200º.

And in less than 40 minutes I had my crispy crackling and with it, I made dips of soy sauce and calamansi/lemon but my special choice was the vinegar with a couple of pulped fresh garlic, a little salt and chili flakes.  This is a wow, I must admit.

Ingredients:

  • Pork rind, scored (see photo above)
  • 1/2 tbsp Olive oil
  • sea salt
  • Garlic powder (optional)

Preparation:

  • Drizzle the oil on the scored rind.  Add a good sprinkling of salt and garlic powder.  Massage the oil with the salt and garlic so they go into the crevices of the pork.
  • This can then be cooked in three ways:  You can put it in the oven at gas mark 200° with the rind up on a shallow baking tray.  Cook for 35-40 minutes.
  • This could also be cook in an airfryer according to your appliance instruction but I reckon 20 minutes is good.
  • Fry in a good amount of oil until golden and crispy.
  • Whichever way you cook it, it would be delicious and would be even better with a dip.

Good with a drink of cold beer (pulutan) or as a side dish or even a main meal with a bit of boiled or fried rice.

 

 

 

Pork Cracklings (Chicharon Baboy)

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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!