Login | Sign up
Chicharon (Crispy Fried Pork Rind)
Jul09

Chicharon (Crispy Fried Pork Rind)

Chicharon is a mouth-watering dish that can be found anywhere, from the streets here in the Philippines to supermarkets to restaurants. It is very ubiquitous and lots of people love chicharon though it is also associated with high blood pressure, but still, people from all over the country loves the crunchy taste of this delicacy. This is the most popular pulutan (finger food when drinking alcohol) in the Philippines, though it is also a popular food in Spain and Latin America. Chicharon is also used as toppings in some other dishes like pancit and vegetable dishes. Chicharon is deep-fried dried pork rinds. It is best eaten when dipped in vinegar with chopped garlic and salt and sometimes with chili. It’s pretty easy to make chicharon; you just need a little patience. Try these simple steps on how to make chicharon:   People to feed: Servings 5 Preparation Time: 12 hrs Cooking Time: 3 hrs    Ingredients 1 1/2 pounds of pork skin (trimmed of excess fat) 2 tablespoons of vinegar 1 litre Cooking oil Water and Salt Black pepper (optional)   Procedure In a large pot, pour water, bring the water to a boil and put your pork skins and allow cooking. Boil for about 1-2 hours or until the skin is softened (but not falling apart) and the water is white. Get the pork skins from the boiling water and lay them on a cooling rack set over a baking pan to catch the drippings. Discard the cooking water. If you like to give your chicharon some extra dash of flavor, sprinkle your vinegar evenly over the pork skins. Place the pork skins in the refrigerator uncovered. Let the skins cool completely for several hours or overnight. Use a spoon to remove any fat snuggling at the bottom of the pork skin. The fat should separate from the skin easily. Be careful not to tear the skin, as it will still be soft from cooking. Dry the skin overnight, you’ll know that the skins are ready when they’re, brown, shrunken and brittle. Traditionally, chicharons are dried in the hot sun, secure a spot that receives constant sunlight all day, checking on them occasionally. You can also put them in oven at the lowest setting. If you want to make your chicharon spicy, rub tnem with some black pepper before frying, Fry the chicharon until they puff up and start to float. When done, remove the chicharon and place in a paper towel to remove the oil. Sprinkle with salt and serve.   Chicharons are best eaten as finger food with a glass of cold beer or wine! (See more street food dish...

Read More
Atay BBQ (Skewered Chicken Liver Barbeque)
Jul07

Atay BBQ (Skewered Chicken Liver Barbeque)

Okay, I was forced to eat this one by my dad because I kept on complaining for being anemic. So he bought me some grilled liver from the street food vendor in the Plaza. I didn’t really like liver but since its rich in Iron, I need to munch on it. As you can see, almost all parts of the chicken are edible, the head, heart, feet, neck, and even their intestines. Atay can also be used in adobo and it can be found in wet markets. You can find grilled liver almost everywhere here in the Philippines. Street vendors usually have portable stall. Let’s start grilling your home-made street food!   People to feed: Family 5-6 Preparation Time: 10 mins Cooking Time: 10 mins   Ingredients 1/2 kilo Chicken Liver 1/2 cup Banana Ketchup 1 tablespoon Soy sauce 2 tablespoon Oil Salt and Pepper to taste   Cooking Procedure Clean the liver in running water and cut it into cubes (about an inch). Skewered in bamboo sticks (3-4 pieces each). Prepare the hot coal stove and grill the liver. Mix in the ingredients and baste the liver for at least 2 minutes each side. The outside of the liver may appear char but the inside is still pinkish. Serve well with vinegar dipping!   Enjoy your iron rich munch experience!...

Read More
Page 2 of 212

Pin It on Pinterest