Friday, September 30, 2011

FILIPINO CHICHARON BABOY (Filipino Pork Rind Cracklings) Kulinarya Cooking Challenge

This month's Kulinarya Cooking Club's Challenge is inspired by the colors of the Philippine Flag. It's actually a challenge for the month of August and September. Hosted by OggiChef by dayBoyet and Ray . 
Thanks for the a great challenge guys.

Required for the challenge:
- Must use and show Red, White, Blue and Yellow on your dish from plate to the garnish
-You may include the color of your garnish for as long as it is edible.


For this challenge i thought of Chicharon . I like my chicharon w/ substance, not a big fan of those "airy chicharon" . For me chicharon means Pork skin with fat and meat,  deep fried until it puffs up and become crispy and crunchy. Chicharon is another Filipino favorite pulutan (appetizer) served with cold San Miguel beer or chilled soda. But i personally like this w/ steamed rice. Like bbq, chicharon are ubiquitous in every street corners. Sold in plastic bags w/ vinegar as the dip.


This is one of my no reicpe recipe. It's the method and the process that's very important in order to have a crispy, crunchy chicharon.


Ingredients:


Pork skin with little fat and meat
water
garlic
salt (rock salt or kosher salt. Depends on how many lbs. of pork you are using, about 1/2 tsp per lbs.)
peppercorns (6 pieces)
bay leaf (3 leaves)


Place all dry  ingredients in a heavy pot adding water until the pork is covered about an inch high.


Bring to a boil until pork skin is tender ( about an hour).


Remove the pork and drain really well.


Cut into bite size and let these air dry or put in the fridge uncovered over night or so.


(IT IS IMPERATIVE THAT THE PORK SKINS ARE DRIED. THIS WILL ELIMINATE OR LESSEN THE SPLATTER DURING DEEP FRYING AND WILL MAKE THE SKINS PUFF )


After drying the pork skins overnight you are ready to deep fry them.


Heat up oil and fry the pork skin pieces in batches and cook until light golden brown and puffed up.


Carefully take the chicharon using "spider" or slotted spoon.


Make your dip. There are a lot of choices to go along the chicharon. Traditionally, coconut or sugar cane vinegar is the dip. You can do that or vinegar w/ little of soy sauce and chili w/c is what i have.


Serve with chilled beer -San Miguel or Stella ;) or plain chilled soda.


Like i said i prefer my chciharon w/ rice.


To my KCC members , after reading the challenge i think i missed one color ;). Well, i do have the colors alright, but technically i'm missing the white w/c was supposed to be in the plate, my white steamed rice. Pls.....pretend it's in there ;) . Thanks, for this challenge, this was clever ;p
















9 comments:

  1. That is okay if you missed the white color because the rice you're talking about is waiting in my plate when I eat this delicious-crackling chicharon. I'm glad to see you participated, Pia. :)

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  2. Perfect timing, I have skin drying in the oven as we speak. Now I really can't wait to fry them up. Oh, and I eat chicharon with rice, too!

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  3. your chicharon caused me to drool :)) it looks so tasty ..... so crunchy ....

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  4. Wow, you just inspired me to make chicharron. These look so good and yes, I love them with rice too.:)

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  5. Looks tasty!!!!! Well ok lang may medicine naman ako for my hyper tension!!!

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  6. I try this recipe sana makua ko!!!

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  7. really? gnun pla pagluto nun

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  8. yup sarap ito with rice, suka with garlic and law.uy ..yummy

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  9. Making this right now! Thank you for the no recipe recipe!!

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