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

1 tsp. salt
4 tbsp. vinegar
vetsin and pepper


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)


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!

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