Chicharon: filipino traditional pork cracklings

8 servings
3 hours
20 min


Number of serving: 8
2 lbs pork rinds cut into 1 inch square

3 cups water

1 tbsp salt

2 tsp rice wine

1 cup of oil for frying


3 tbsp apple cider vinegar

3 cloves garlic chopped

fish sauce


freshly ground peppercorns

chopped fresh red chili (optional)


  • In a sauce pan,boil cut pork rinds,rice wine and salt in water for 30 minutes ( medium heat)
    After 30 minutes, strain the meat to get excess water or oil.Pat them dry.
    Then,using your baking tray, spread the cooked pork rinds.
    Bake at 300 ( 165) for 3 hours.
    Now,set aside and let it cool for about 15 minutes.
    Drain excess oil and pat them dry.
    The most exciting part: You may now fry by batches..make sure the oil is really hot.
    Have fun while will see them expands and magically turns white.
    You will know its cooked once it expands, the color will change from brown to white then golden brown.
    Use a colander or strainer to take off excess oil.
    Now prepare your sauce,adjust according to your taste ( fish sauce and salt )
    Store them in a tightly closed container for future use. Freshness or crispiness of this type will last for a week.


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