Authentic Filipino Chicharon: A Crunchy Delight Recipe

Ingredients

  • 2 lbs pork belly
  • 8 cups water
  • 2 tablespoons salt
  • 1 tablespoon whole peppercorns
  • 5 cloves garlic
  • 2 bay leaves
  • 4 cups cooking oil, for deep frying

Steps and instructions

  1. Cut the pork belly into about 2-inch sections.
  2. Combine water, salt, peppercorns, garlic, and bay leaves in a large pot. Bring to a boil.
  3. Add the pork belly pieces into the boiling mixture. Cook for about 1.5 hours or until the pork is tender.
  4. Remove the pork belly from the pot and let it cool completely.
  5. Once cool, dry the pork belly pieces thoroughly with a paper towel.
  6. Heat the oil in a deep frying pan. Once hot, add the pork belly pieces, making sure not to overcrowd the pan.
  7. Fry the pork pieces until they turn deep golden brown and the skins are crispy. This should take about 10-15 minutes.
  8. Remove the fried pieces from the pan and drain on a paper towel to remove excess oil.
  9. Let them cool before serving. Your Chicharon is now ready to enjoy.

Tools for making

Recipe variations

  • Use chicken skin instead of pork belly for a leaner version.
  • Add your favorite spices or seasonings to the boiling mixture for added flavor.
  • Coat the pork belly with flour, cornstarch, or breadcrumbs before frying for a different texture.
  • Experiment with different dipping sauces such as vinegar with chili or soy sauce with calamansi.
  • Try air frying the pork belly instead of deep frying for a healthier alternative.
  • Replace pork belly with tofu or seitan for a vegetarian or vegan version.
  • Add some heat by sprinkling chili powder or cayenne pepper on the fried chicharon.
  • Try different cuts of pork such as pork rinds or pork cracklings for a variation in texture.
  • Marinate the pork belly in your favorite marinade before cooking for added flavor.

Recipe overview

This recipe will guide you to create the perfect Chicharon, a popular Filipino snack that's known for its addictive crunchy texture and savory taste. Made from deep-fried pieces of pork belly, Chicharon is a treat that can be enjoyed on its own or as a side dish with a cold beer. In this recipe, we will be boiling the pork belly with an aromatic blend of garlic, bay leaves, and whole peppercorns that infuse the meat with flavor. The meat is then deep-fried until it achieves a golden brown color and the skin becomes delightfully crispy. The result is a snack that's equally satisfying with its rich, meaty flavor and its delightful crunch. This recipe is easy to follow and can be done in a few simple steps. So, get ready to impress your family and friends with your homemade Chicharon!

Common questions

  1. Can I use a different cut of pork instead of pork belly? Yes, you can use other cuts of pork like pork rinds or pork skin to make Chicharon. However, the texture and taste may vary.
  2. Can I use an air fryer instead of deep frying? While deep frying is the traditional method, you can try using an air fryer to make a healthier version of Chicharon. Keep in mind that the texture may be slightly different.
  3. How long should I boil the pork belly? Boil the pork belly for about 1.5 hours or until it is tender. Cooking time may vary depending on the thickness of the pork belly pieces.
  4. Can I reuse the oil for frying? It is not recommended to reuse the oil for frying Chicharon as it may affect the flavor and quality of the dish. It's best to use fresh oil for each batch.
  5. How should I store leftover Chicharon? Store any leftover Chicharon in an airtight container or ziplock bag at room temperature. It is best consumed within a few days to maintain its crispiness.

Serving dishes and utensils

  • Deep frying pan - A sturdy deep frying pan is essential for frying the pork belly to perfection.
  • Tongs - Tongs are useful for flipping and handling the pork belly pieces while frying.
  • Paper towels - Paper towels are needed for draining excess oil from the fried pork belly.
  • Large pot - A large pot is required for boiling the pork belly with the seasonings.
  • Slotted spoon - A slotted spoon helps in removing the pork belly from the boiling mixture.

Origin stories

Chicharon, a dish beloved in the Philippines, is a testament to the Spanish influence in Filipino cuisine. It's derived from the Spanish word "chicharrón," which refers to a dish made from fried pork rinds. In the Filipino version, however, it's traditionally made from pork belly, resulting in a crunchy snack that is meaty and substantial. Each bite carries with it centuries of shared culinary history, bridging the gap between Spain and the Philippines. It's a fascinating fusion of influences and flavors, captivating the taste buds with its rich, savory taste and delightfully crunchy texture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.