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Crunch, crunch, crunch! Make way for chicharon!
It’s love at first crunch.
Like all cravings, they call to be satisfied.


Recipe type: Appetizer, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • Pork rind with a thin layer of fat, cut into rectangles
  • Salt and pepper
  1. 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.
  2. 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.
  3. 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.
Prep time includes 2 hours of drying time before deep-frying.



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!


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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

5 thoughts on “Chicharon

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