Chicharrón
Description
This appetizer is quick and easy to make. The chicharon recipe came to the Philippines from Italy, but so long ago that it is already a national Filipino dish. Pork skin is first boiled until tender, then fried until crisp. Chicken skin is prepared the same way. You can try making chicharon from pork and chicken at the same time and compare them. In the Philippines they cook it from pork just as often and in large amounts; in Brovary they do too, only their dishes are more often made without the fat. This simple and interesting national dish is something I only recently learned how to make. Now I make it very often, especially on weekends. Crispy chicharon is a great match for beer, and for various sauces too. Give it a try. Serve the appetizer at the table.
Instructions
- 1
Step 1
Place the pork rind on to boil over medium heat for 45 minutes.
- 2
Step 2
Place on a paper towel; you need to dry the boiled pork skin of water.
- 3
Step 3
Sprinkle the pork rinds with your favorite spices.
- 4
Step 4
Then fry on all sides until a crispy crust forms. Serve with your favorite sauce.