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Pork Chicharron

Updated on January 5, 2013
Chicharron | Source

Pork Chicaharron

Chicharron is a famous Filipino snack which is usually made by frying the skin of a pig. Many people are fond of eating this type of snack especially my family since it gives that certain crunchy and crispy sound whenever you eat one. And aside from that, it is really a great food which can be matched to a saucer full of vinegar.

Anyway, chicharron is also popular not only here in the Philippines but also in many countries such as Spain, Mexico, Guam, Nicaragua, Argentina, Cuba and many other countries. And they have different names which basically the same as our chicharron.

If you are wondering how to make a chicarron, best for your snack this afternoon or tonight while watching television, here is a recipe that will definitely help you:

You will need:

1 kilogram pig’s skin

1 teaspoon salt

4 tablespoon vinegar

monosodium glutamate (MSG)

black pepper

For the sauce:

1 piece onion (minced)

3 pieces garlic (minced)

3 tablespoons vinegar

black pepper (ground)

fish sauce/ patis


Here’s how to prepare and cook:

In a casserole filled with water, pour in the vinegar, salt, monosodium glutamate and black pepper. Mix until it’s no longer visible.

Add the pig’s skin and let it boil for about several minutes until it becomes tender.

When the pig’s skin is already tender, remove from the casserole and let it cool.

Remove the fats from the pig’s skin and cut into desired slices.

Let it dry under the sun for 10 minutes or so.

Pour in some cooking oil into a frying pan.

When the oil is already hot, fry the pig’s skin.

Remove from the pan and place into a colander.

Transfer into a plate or bowl.

In a separate bowl, combine all the ingredients for the sauce. Mix it well and serve with the chicharon.


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