Chicharon, one of the best yet deadly snacks in the Philippines. Now why deadly? Because this dish/snack is made out of deep fried pork rinds but sometimes beef, Buffalo or chicken skin can be used, which means its high in cholesterol. Now why best? Because it tastes so good, it’s addictive. It is a common beer match in the Philippines which makes it even worse and I guess it’s one of those bad eating habits of Filipinos where they eat oily snacks such as this one while having some happy hour with friends.
Now most of us does not know that this dish also is popular in other countries and in fact most of the Spanish and Portuguese influenced countries have the same dish, countries like Argentina, Brazil, Columbia, Cuba, Mexico, Peru and Venezuela to name some. The similarity of the dishes between those countries are the same but the uses vary like in Mexico they eat it with tacos, In Philippines it is used as a snack and sometimes garnish to different dishes, In Puerto Rico it is mashed after cooking then stuffed in mofongo (a type of banana dish) and in Dominican Republic it is consumed with tostones (another type of banana dish).
- Pork Rind, cut into 2 in squares
- Place pork rind pieces in a wire rack and fan bake for 170C for 1 hour.
- Let it cool down then refrigerate overnight.
- In a deep fryer fry pork rind pieces in a really hot oil until puffy and crisp, this might take around 30 seconds to 1 minute.
- Enjoy with a vinegar dip.