Difference between revisions of "Chicharon"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Filipino ([^cC])(.*)\]\]" to "Category:Filipino cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Appetizers Recipes" to "Category:Appetizer Recipes") |
||
| Line 21: | Line 21: | ||
# Drain fried rinds and serve with dipping sauce. | # Drain fried rinds and serve with dipping sauce. | ||
[[Category:Filipino cuisine]] | [[Category:Filipino cuisine]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
[[Category:Appetizer Recipes]] | [[Category:Appetizer Recipes]] | ||
[[Category:Meat Recipes]] | [[Category:Meat Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
Revision as of 18:09, 10 May 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
Directions
- 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.
