- Pork skin with little fat and meat
- water
- garlic
- salt (rock salt or kosher salt. Depends on how many lbs. of pork you are using, about 1/2 tsp per lbs.)
- peppercorns (6 pieces)
- bay leaf (3 leaves)
INSTRUCTIONS:
- Place all dry ingredients in a heavy pot adding water until the pork is covered about an inch high.
- Bring to a boil until pork skin is tender ( about an hour).
- Remove the pork and drain really well.
- Cut into bite size and let these air dry or put in the fridge uncovered over night or so.
- (IT IS IMPERATIVE THAT THE PORK SKINS ARE DRIED. THIS WILL ELIMINATE OR LESSEN THE SPLATTER DURING DEEP FRYING AND WILL MAKE THE SKINS PUFF )
- After drying the pork skins overnight you are ready to deep fry them.
- Heat up oil and fry the pork skin pieces in batches and cook until light golden brown and puffed up.
- Carefully take the chicharon using "spider" or slotted spoon.
- Make your dip. There are a lot of choices to go along the chicharon. Traditionally, coconut or sugar cane vinegar is the dip. You can do that or vinegar w/ little of soy sauce and chili w/c is what i have.
- Serve with chilled beer -San Miguel or Stella ;) or plain chilled sod
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