May 10, 2010

Pork Chicharon Recipe

Many Filipinos, young or old, love to eat pork chicharon (cracklings). However, most do not know that it is easy to make. Its potential as a home business is great. Bars and restaurants serve them as appetizers. In some, pork chicharon is also added to home cooked food.

The main ingredient is the pork skin, which you can easily buy at larger supermarkets and butcher shops. The rest of the ingredients are already in your kitchen.


There are three ways to make pork chicharon. However, you may need to experiment on which procedure works best for you.

Ingredients

Pork skin (Preferably pork belly)
Cooking oil
Salt
Pepper
MSG (Optional)

Method 1:
1. Wash the pork skin with water.

2. Heat pan. Put cooking oil just enough for immersion of the uncut skin. Under low fire, immerse the uncut skin in the oil and simmer for about 15 to 20 minutes. During this process, the pork skin becomes tender. Remove skin from oil and cool.

3. Cut pork skin into strips or any desired size.

4. Dry the skin under the sun for about 2 days or until the skin becomes hard. This
is the drying process.

5. You can use the cooking oil used in the first procedure to deep-fry the pork skin. Make sure that the oil is at high temperature (boiling point). Constantly stir. This is called the puffing process. Drain.

6. Sprinkle salt, pepper, MSG, or any desired flavor.

Method II

After the 3rd step in method 1, the drying procedure can be done by immersing, the cut skin in the cooking oil, using low fire. Constantly stir until blisters appear in the skin.

Drain and let stand overnight in a colander (at least 12 hours).

The pork skin is now ready for deep frying.

Method III
Another method in preparing the pork chicharon is by simmering the pork fat in water with 4 tbsp. vinegar, a teaspoon each of salt and pepper, and 1/2 teaspoon MSG (vetsin: optional). Let boil until tender or pork belly is easily pierced with fork. Drain and cut into desired sizes. Sun dry for 1-2 days.

NOTES:

1. I prefer boiling the pork belly until tender. The first procedure works well also.

2. Pack the cooked pork skin (chicharon) in polyethylene plastic bags to be sold for your potential home business.

One kilo of pork skin will give you a yield of about 1/4 kilo ready to cook chicharon.

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