http://recipecircus.com/recipes/AMEE...Chicharon.html
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Recipe Introduction
Pork Cracklings
List of Ingredients
2 lbs. pork rind, cut into 1-inch squares
3 cups water
1 tbsp. salt
1 cup vegetable or corn oil
Instructions
- Boil cut pork rind in water and salt for 30 minutes.
- On an oven pan, spread the cooked pork rind and bake at 300 degrees for 3 hours.
- Set aside and let cool.
- Deep fry rinds in a skillet in hot oil over high heat until they puff up.
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Associated culture of food: A traditional Spanish dish, which can be found in all the Americas, Southeast Asia(Philippines, Malaysia), and the Western range of Spain.
Serving suggestion: The dish is usually served with steamed white rice and/or steamed white corn.
Description from
Marketmania
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Few foods conjure up visions of lethal arterial blockage like chicharon, lechon skin and lechon kawali. All a variation of a porcine theme, the concept of taking the skin of a pig, the immediate underlying thick layer or wiggly fat, several more layers of “meat” between more fat then frying this all up in even more fat is just too much! Or is it? Most Filipinos are “hard-wired” from birth to have a craving for chicharon, those spectacular pork cracklings or rind that the Spaniards probably introduced to us when they discovered all the great wild boar running around the rain forests of the archipelago. The stuff is pure evil (as my daughter would say) but just too good to pass up. I have always been content buying my chicharon at the nearest grocery or lately from dedicated chicharon manufacturers like Lapid’s or Chicharittos but for my own benefit and the benefit of Marketmanila readers I tried to make chicharon from scratch for the first time…with brilliant heart attack material results!
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