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Pork Cracklings (Chicharon Baboy) Recipe

Pork Cracklings (Chicharon Baboy) Recipe

Pork Cracklings (Chicharon Baboy) Recipe

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.

Ingredients :

    • 2 lbs (1 kg) pork rind, cut into 1-in (2½-cm) squares
    • 3 cups (750 ml) water
    • 1 tablespoon salt
    • Oil for deep-frying
    • 1 portion Garlic Soy Vinegar Dip

Method :

    1. Prepare the 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. 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