Recipe: Appetizing Pork crackling. (Chicharon de puerco)

Pork crackling. (Chicharon de puerco). The words "guilty pleasure" always comes to mind when I think of Chicharrón de Cerdo (Dominican Pork Crackling). We don't seem to have an equivalent of "guilty pleasure" in Spanish. I am sure that somebody smarter than me can write a whole treatise on the linguistic, sociological or cultural implications of this, but I'd rather write about food.

Season with adobo and garlic powder.or any seasons to your liking. Fry until golden brown. skin will harden as cool Chicharon or pork crackling is yummy to eat especially when dip in vinegar with a little salt, some chopped onions, garlic and crushed chili pepper. But remember: eating chicharon everyday is not advisable. You can cook Pork crackling. (Chicharon de puerco) using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pork crackling. (Chicharon de puerco)

1. It's of pork belly.
2. It's of fresh garlic.
3. You need of adobo seasoning.
4. Prepare of garlic powder.
5. You need of or any seasoning of your liking.
6. It's of mayonnaise.
7. You need of ketchup.

Chicharon is a popular "pulutan" in the Philippines. At night or even during the day, you will see various streetside vendors selling different kinds of chicharon. boneless, skinless chicken breasts, cut in strips • bag pork rinds, crushed • shrimp, peeled • buttermilk • hot sauce (less optional) • salt, plus more if needed • pepper, plus more if needed • eggs beaten What are Chicharrones Made of? Although chicharrones generally consist of fried pork belly or pork rinds, these delicious cracklings have taken many forms in Philippine cuisine and are also made using other ingredients such as chicken skins, pork ears, intestines (isaw) and omentum (bulaklak) as well as tuna skin. Another popular Filipino variant is the Ilocos bagnet which is a cross between.

Pork crackling. (Chicharon de puerco) instructions

1. Put oil to heat to 350-400.
2. Wash pork crackling. Pat dry.leave long and cut slits in them or cut in to pieces..
   
3. Season with adobo and garlic powder.or any seasons to your liking..
   
4. Fry until golden brown. skin will harden as cool.
   
5. Crush garlic, mix with 1cup mayonnaise, half cup ketchup, there's no wrong way its to your liking. .hope you enjoy....
   

How to Cook Pork Cracklings (Chicharrones). How to Make Puerto Rican Garlic Chicken Stuffed Mofongo. by Kathy Higgins. Mofongo can be served alone or stuffed with meat of your choice. Most common are chicken & shrimp. Either of the two methods can be used to make pork chicharon but in my opinion its better to boil it first to tenderize the skin before frying it to make it crunchier and puffier.