Who in the world does not enjoy crunchy food? It’s one of the most pleasurable sounds eating creates. We, Pinoys love chicharon for that reason!
DISH YOU KNOW?
Cooking Crispy pork skin or Chicharon is a shared tradition with Mexico where they call it chicharrones. Traditionally, only pork skin and fat were made into chicharon. But nowadays, Pinoy innovation has expanded the variants beyond the obvious choices.
Here’s a recipe of chicharon made from chicken intestine! How about you, what kind of chicharon do you like?
Ingredients
Set A:
- 1 kilo chicken intestine
- ½ cup vinegar
- 6 cloves garlic
- 1 tablespoon whole peppercorn
- 3 pieces laurel leaves
- 3 tablespoons salt
- 1 cup cooking oil
Set B:
- 2 cups oil
- 1 cup cornstarch