how to make pork skin chicharon

Pork skin chicharon is popular among Filipinos as it can be appentizer among beer drinkers or even the young and old crave for it. It is eaten with a plate of vinegar. The pork skin is tenderized, dried and fried. Here I am giving you a tip on how to have a crispy chicharon. This is shared to me by a friend. All we need is pork skin and cooking oil and salt.

Here’s how -

1. Wash the pork skin thoroughly.

2. Fill the frying pan or wok with the pork skin side up. If you have ten slices of pork skin, you can stack it. Add vegetable oil enough to cover the pork skin.

3. Heat the frying pan to the point that you should not allow the oil to boil. Remember when the oil starts to boil,reduce heat. It would be easy if you use gas stove cause you can control the flame .You would notice that the pork skin will be tender in about 10 to 15 minutes.

4. Remove from pan. Slice pork skin into 1x 1 inch. Arrange in a tray.

5. Sundry 1 to 2 days until pork skin gets too hard to break.

6. If you are in a hurry, you can place it a preheated oven to let it dry until stiff or too hard.

7. Deep fry pork skin pieces. After frying coat with salt.

8. Then it done. You can eat it with vinegar or pack in plastic.

note: Pork skin can be bought in your local supermarket where they sell precut pork meat.