Pork Cracklings
Chicharon Baboy
A favorite pulutan (finger food to accompany beer or cocktails), especially when freshly cooked and dipped in a refreshing vinegar sauce. Also available ready-to-eat in packets in Filipino stores.
- 2 lbs (1 kg) pork rind, cut into 1-in (21/2-cm) squares
- 3 cups (750 ml) water
- 1 tablespoon salt
- Oil for deep-frying
- 1 portion Garlic Soy Vinegar Dip
2 Preheat the oven to 300°F (150°C). Boil the pork rind squares in the water and salt for 30 minutes, then drain in a colander.
3 Arrange a layer of the boiled rind on a baking pan and bake on the middle section of the oven for 3 hours. Remove the baked rinds from the oven and set aside to cool.
4 Heat the oil in a wok until very hot. Deep-fry the baked rinds over high heat until they puff up, then remove from the oil with a slotted spoon and drain on paper towels.
5 Serve with a bowl of Garlic Soy Vinegar Dip on the side.
5 Serve with a bowl of Garlic Soy Vinegar Dip on the side.
Serves 6–8
Preparation time: 25 mins
Cooking time: 3 hours 20 mins
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