CHICHARON

For every kilo of pork skin, the following mixture should be prepared:

1 tsp. salt
4 tbsp. vinegar
vetsin and pepper

Procedure:

1. Boil the pork skin in  sufficient amount of the prepared solution until tender.
2. After boiling, cool and remove the fat portion.
3. Slice into desired sizes.
4. Dry under the sun until firm.
5. Deep-fry at about 188° C and strain.
6. Pack in plastic bags.

Source:       Industrial Technology Development Institute (DOST)

Advertisements

One Response to CHICHARON

  1. Jem says:

    i’d like to know more the whole procedure to make a chicharon and for example in 4 kilos of pork skin how much the solution to be prepared in 4 kilos of pork skin?thank u more power!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: