Hello Everyone! Today we will make Chicharon Baboy. This is the little thingy that every Pinoy loves to eat.

It is a good compliment to an ice cold beer and a nice sunny summer afternoon! That’s a perfect trifecta we all deserve.

No wonder it became so famous around the world. Some people think it is not healthy but to ME it is something that will give you instant happiness, and happiness is good for health. So, Chicharon Baboy is not bad for health if you yourself prepare it and consume it moderately.

Some prepare it by pre-cooking the pork and then taking it out to dry it under the sun. Then deep fat fry it until crispy and golden browned, this method will make a more puffy Chicharon which you normally buy from grocery stores. But this method is not suitable to do onboard.

The method will be doing today is a straight forward style of cooking Chicharon. We will only use one cooking pot to slowly cook the pork rinds and then fry the it on its own fat/oil until golden browned. The secret here is the right temperature at the right time. And now its not a secret anymore!

This style of cooking a Chicharon is inspired by Chef Rodolfo Belarma.

Now on with the cooking…

Chicaron Baboy (Pork Cracklings)

Prep. time: 10 minutes

Cooking time: 90 minutes

Difficulty: Very Easy but time consumming and needs your attention once in a while

Makes; 500 grms./5 cups Chicaron and 800 grms. pork fat/lard

You will need;

2 kgs. pork fats/rind, cut into chunks

1 cup water

1 Tbsp. #Seasonin

Direction;

Place pork fats/rind in a large cooking pot and add the water. Add the #Seasonin, stir to mix.

Cook on very high heat and bring it to a boil. Cover with lid crack open and lower heat to medium-low.

Stirring at least every 15 minutes to avoid the pork from sticking at the botom of the cooking pot.

Cook for an hour at medium-low heat or until the pork is floating on its own oil.

Transfer to very high heat, stir frequently to give the pork cracklings an even cooking.

Deep fat-fry pork crackling on its own oil for 10-15 minutes or until it turns into a nice golden brown.

Note; If you try one chicaron from the cooking pot, it will not be crispy because it is still hot.

Do not overcook it or it will have a burnt after taste.

Use a slotted spoon to take the cooked pork cracklings, transfer it to a bowl lined with galley paper towels.

Let it totally cool down, then you taste it!

Crack, crack,crack… Voila!!! That’s the sound of a nice and crispy Chicaron Baboy inside your mouth.

Enjoy a piece of heaven but eat moderately if you don’t wanna meet Saint Peter! 🙂

Here’s how I do it;

Note; If you try one chicaron from the cooking pot, it will not be crispy because it is still hot.

Do not overcook it or it will have a burnt after taste.

Crack, crack,crack… Voila!!! That’s the sound of a nice and crispy

Chicaron Baboy inside your mouth.

Enjoy a piece of heaven but eat moderately if you don’t wanna meet Saint Peter! 🙂

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FOR THE PORK OIL/LARD

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Thanks alot for spending your precious time on my blog and hope this recipe

encourage you to try cooking some Chicaron Baboy.

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