Homemade Chicharon | Crispy Pork Rind Cracklings | Tsitsaron Baboy

Homemade Chicharon made of pork rinds deep-fried to golden perfection! Crunchy and tasty, these cracklings are the ultimate low-carb treat and are best served with spicy vinegar dip.

Tsitsaron baboy is delicious as an appetizer, in stews like ginisang munggo, or as a topping for noodle dishes like pancit palabok.

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How to Make Homemade Chicharon

✅Ingredients

2 pounds pork rinds, cut into 2-inch pieces
¼ cup vinegar
1 head garlic, peeled and crushed
1 tablespoon salt
1 teaspoon peppercorns
water
canola oil

✅Instructions

In a deep pot, combine pork rinds, vinegar, garlic, salt, peppercorns, and enough water to cover. Over medium heat, bring to a boil, skimming scum that floats on top.

Lower the heat, cover, and cook for about 40 to 50 minutes, or until tender but not falling apart. Drain well, discarding the liquid and aromatics. Refrigerate for about 30 minutes, or until completely cooled.

Arrange pork rinds in a single layer on a wire rack set over a baking sheet. Bake in a 200 F oven for 3 to 4 hours or until shrunken, dry, and brittle. Remove from the oven.

In a thick-bottomed pot, heat oil about 3 inches deep to 350 F. Gently add dried pork rinds in batches as needed and deep-fry for about 2 to 4 minutes, or until puffed up and beginning to float.

Remove fried chicharon and drain on a wire rack using a slotted spoon. Season with salt to taste.

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