📝 About This Recipe
A cornerstone of Filipino 'Pulutan' culture, Chicharon is the pinnacle of pork snacks—audibly crunchy, decadently rich, and deeply savory. This recipe uses the traditional two-stage frying method to achieve that iconic airy, blistered texture while keeping the meat (bulaklak or back fat) tender. Perfectly seasoned and served with a spicy vinegar dip, it is the undisputed king of Filipino bar food.
🥗 Ingredients
The Pork
- 1 kg Pork Rind (Back fat with skin) (cut into 1-inch squares)
- 4 cups Water (for boiling)
Boiling Aromatics
- 2 tablespoons Sea Salt
- 1 tablespoon Whole Black Peppercorns (slightly crushed)
- 5 cloves Garlic (smashed)
- 3 pieces Dried Bay Leaves
Frying & Seasoning
- 4-6 cups Vegetable Oil (for deep frying)
- 1 teaspoon Fine Salt (to taste)
- 1/2 teaspoon MSG or Mushroom Powder (optional for extra umami)
Sawsawan (Spicy Vinegar Dip)
- 1/2 cup Cane Vinegar (preferably Datu Puti or silver swan)
- 1/4 cup Red Onion (finely minced)
- 3-5 pieces Siling Labuyo (Bird's Eye Chili) (chopped)
- 2 cloves Garlic (minced)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Sugar (to balance acidity)
👨🍳 Instructions
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1
Place the pork rind squares in a large pot and cover with 4 cups of water. Add the sea salt, crushed peppercorns, smashed garlic, and bay leaves.
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2
Bring to a boil over high heat, then lower to a simmer. Cook for 45-60 minutes or until the skin is tender and can be pierced easily with a fork.
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3
Drain the pork thoroughly in a colander. Pat each piece dry with paper towels to remove excess moisture and fat.
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4
Arrange the pork pieces in a single layer on a baking sheet. Dry them out in an oven at the lowest setting (around 170°F/75°C) for 3-4 hours, or leave them under the sun for a full day until they look translucent and leathery.
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5
In a deep heavy-bottomed pot or wok, heat the vegetable oil to 300°F (150°C). This is the 'low-temp' first fry.
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6
Submerge the dried pork pieces in the oil. Fry for about 10-15 minutes. They will not puff up much yet; this step is to render out remaining fat and toughen the skin for the final 'pop'.
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7
Remove the pork with a slotted spoon and let them rest on a wire rack for at least 20 minutes. They should be completely cool.
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8
Increase the oil temperature to 375°F (190°C). This high heat is crucial for the expansion of the skin.
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9
Carefully drop the pork in small batches. They should puff up and 'bloom' almost instantly. Fry for only 30-60 seconds until golden brown and blistered.
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10
Remove immediately and drain on paper towels. While still hot, sprinkle with fine salt and optional mushroom powder.
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11
Prepare the dip by whisking together the cane vinegar, minced onion, garlic, chilies, pepper, and sugar in a small bowl.
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12
Allow the chicharon to cool slightly before serving to ensure maximum crunchiness.
💡 Chef's Tips
The secret to the 'pop' is ensuring the pork is bone-dry before the second fry; any moisture will prevent it from puffing. Never overcrowd the pot during the second fry, as the oil temperature will drop and result in greasy rinds. If you don't have an oven, an air fryer set to 80°C (175°F) works excellently for the drying phase. Store leftover chicharon in an airtight container with a silica gel packet to keep them crunchy for days. Use a splatter screen during the second fry to protect yourself from hot oil pops.
🍽️ Serving Suggestions
Serve as a classic 'Pulutan' alongside an ice-cold San Miguel Pale Pilsen or a crisp lager. Pair with a spicy 'Sinamak' (infused vinegar) to cut through the richness of the pork fat. Crush a few pieces and use them as a crunchy topping for Filipino noodle dishes like Pancit Palabok or Lugaw. Serve with a side of steamed white rice and a tomato-onion salad for a decadent 'cheat day' meal. Enjoy as a standalone snack while watching your favorite sports or movies.