🥓 Chicharon

Side Dish · Main ingredient: Pork Skin · ⏱ 72 min · Serves 5 · ~₱190 · Best for: Snack

Ingredients

• 1 kg 1 kg pork skin (with a thin layer of fat attached)
• 3 pinch 3 tbsp salt, divided
• 3 pc 3 bay leaves
• 1 tbsp 1 tbsp whole peppercorns
• 4 cup 4 cups cooking oil, for frying
• 2 tbsp Vinegar and chili, for dipping (optional)

Instructions

1. In a large pot, combine pork skin, water, 1 tbsp salt, bay leaves, and peppercorns; bring to a boil and simmer for 45-60 minutes until the skin is tender.
2. Drain the pork skin and let it cool, then scrape off any excess fat from the underside using a spoon or knife.
3. Cut the skin into strips or rectangles, then arrange on a tray and air-dry (or use a fan) for several hours, or refrigerate uncovered overnight until completely dry and slightly hardened.
4. Heat oil in a deep pot to about 300°F (150°C) and fry the dried skin in batches at this lower temperature until it puffs up slightly and turns pale golden, about 8-10 minutes; remove and drain.
5. Increase the oil temperature to 375°F (190°C) and fry the pre-fried skin a second time until it puffs up fully and becomes very crisp and golden brown, 1-2 minutes.
6. Remove immediately and drain on paper towels.
7. While still hot, sprinkle with the remaining salt and toss to coat evenly.
8. Let cool slightly to crisp up further, then serve as a snack or side with spiced vinegar for dipping.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.