• Chicharon Baboy (Pork Rind Crackling)

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    Chicharon Baboy (Pork Rind Crackling)
    Prep: 60 min Cook: 30 min Servings: 1
    by ShaleeDP
    1124 recipes
    Another version of Filipino delicacy chicharon. Very nice to try. Your choice of dipping sauce is fine, but I usually enjoy it with vinegar dip.


    • Pork skin with little fat and meat
    • Water (enough to cover pork rind)
    • 1 head Garlic
    • Salt (rock salt or kosher salt)
    • about 1/2 tsp per lbs of pork skin
    • 6pcs Peppercorns
    • 3pcs Bay leaf


    1. Place all dry ingredients in a heavy pot adding water until the pork is covered about an inch high.
    2. Bring to a boil until pork skin is tender ( about an hour).
    3. Remove the pork and drain really well.
    4. Cut into bite size and let these air dry or put in the fridge uncovered over night or so.
    5. After drying the pork skins overnight you are ready to deep fry them.
    6. Heat up oil and fry the pork skin pieces in batches and cook until light golden brown and puffed up.
    7. Carefully take the chicharon using slotted spoon.
    8. *Make sure that the pork rinds are dry before frying to avoid oil splatter while deep frying.

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