Difference between revisions of "Chicharon"
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# Boil cut [[Pork]] rind in [[water]] and [[salt]] for 30 minutes. | # Boil cut [[Pork]] rind in [[water]] and [[salt]] for 30 minutes. | ||
# On an oven pan, spread the cooked [[Pork]] rind and bake at 300 F for 3 hours. Set aside and let cool. | # On an oven pan, spread the cooked [[Pork]] rind and bake at 300 F for 3 hours. Set aside and let cool. | ||
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# Combine all dipping ingredients and mix well. | # Combine all dipping ingredients and mix well. | ||
# Drain fried rinds and serve with dipping sauce. | # Drain fried rinds and serve with dipping sauce. | ||
| − | [[Category:Filipino | + | [[Category:Filipino cuisine]] |
| − | [[Category:Meat | + | [[Category:Appetizer Recipes]] |
| + | [[Category:Appetizer Recipes]] | ||
| + | [[Category:Meat Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
Latest revision as of 10:45, 15 July 2012
File:Chicharon.jpg
Chicharon
Ingredients
- 2 pounds Pork rind, cut into 1-inch squares
- 3 cups water
- 1 tablespoon salt
- 1 cup vegetable or corn oil
- Dipping Sauce (optional)
- 3 tablespoons apple cider vinegar
- 3 cloves crushed garlic
- patis or salt and freshly ground pepper to taste
Procedures
- Boil cut Pork rind in water and salt for 30 minutes.
- On an oven pan, spread the cooked Pork rind and bake at 300 F for 3 hours. Set aside and let cool.
- Deep fry rinds in a skillet in hot oil over high heat until they puff up.
- Combine all dipping ingredients and mix well.
- Drain fried rinds and serve with dipping sauce.
