Chicharon : Pork Cracklings Recipe

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Heres my Chicharon,the apple cider dip with garlic,salt and pepper gives a perfect twist (add chopped chili if you like).. its makes crackling sound as you bite it....The old folks would love it with cerbeza or beer, whisky and wine.. youngsters would love it with a bottle of coca cola. Well, I love it with my ginger ale.I always eat chicharon with fondness, for the memory of the past makes me so at home and happy.

Prep time:
Cook time:
Servings: 6


Cost per serving $0.16 view details


  1. In a sauce pan,boil cut pork rinds,rice wine and salt in water for 30 minutes ( medium heat)
  2. After 30 minutes, strain the meat to get excess water or oil.Pat them dry.
  3. Then,using your baking tray, spread the cooked pork rinds.
  4. Bake at 300 ( 165) for 3 hours.
  5. Now,set aside and let it cool for about 15 minutes.
  6. Drain excess oil and pat them dry.
  7. The most exciting part: You may now fry by batches..make sure the oil is really hot.
  8. Have fun while will see them expands and magically turns white.
  9. You will know its cooked once it expands, the color will change from brown to white then golden brown.
  10. Use a colander or strainer to take off excess oil.
  11. Now prepare your sauce,adjust according to your taste ( fish sauce and salt )
  12. Store them in a tightly closed container for future use. Freshness or crispiness of this type will last for a week.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 169g
Recipe makes 6 servings
Calories 329  
Calories from Fat 321 98%
Total Fat 36.34g 45%
Saturated Fat 2.7g 11%
Trans Fat 0.94g  
Cholesterol 0mg 0%
Sodium 1168mg 49%
Potassium 13mg 0%
Total Carbs 1.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.44g 0%
Protein 0.1g 0%
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