Crunch, crunch, crunch! Make way for chicharon!
It’s love at first crunch.
Like all cravings, they call to be satisfied.
- Pork rind with a thin layer of fat, cut into rectangles
- Salt and pepper
- Throw in pork rind pieces into a pot of boiling water and continue boiling for about 20 minutes. Add salt and pepper and simmer until tender.
- Drain. You may bake them or dry under the sun but I just leave them in a platter for a couple of hours to dry. Then refrigerate overnight.
- Heat about 2 cups of oil in a deep casserole. Deep-fry pork rind in batches over medium heat until puffy and crisp. Be sure to cover with lid as the splattering is pretty nasty.
You can eat ‘em any way you like – as snack (ooohhhh… nahihilo ako hehehehe), or as toppings to mung bean soup, palabok or pancit canton. YUM!