Print Friendly and PDF
Chicharon Baboy Recipe
Pork Cracklings 
Chicharon Baboy

A favorite pulutan (finger food to accompany beer or cocktails), especially when freshly cooked and dipped in a refreshing vinegar sauce. Also available ready-to-eat in packets in Filipino stores.

kusina ingredients
  • 2 lbs (1 kg) pork rind, cut into 1-in (21/2-cm) squares
  • 3 cups (750 ml) water
  • 1 tablespoon salt
  • Oil for deep-frying
  • 1 portion Garlic Soy Vinegar Dip

kusina instructions
1 Prepare the Garlic Soy Vinegar Dip.

2 Preheat the oven to 300°F (150°C). Boil the pork rind squares in the water and salt for 30 minutes, then drain in a colander.

3 Arrange a layer of the boiled rind on a baking pan and bake on the middle section of the oven for 3 hours. Remove the baked rinds from the oven and set aside to cool.

4 Heat the oil in a wok until very hot. Deep-fry the baked rinds over high heat until they puff up, then remove from the oil with a slotted spoon and drain on paper towels. 

5 Serve with a bowl of Garlic Soy Vinegar Dip on the side.

Serves 6–8 
Preparation time: 25 mins 
Cooking time: 3 hours 20 mins



Your daily source of delicious pinoy food, easy to prepare recipe guides, promos, and a lot more.

Post A Comment: