Philippines Chicharon pork recipes

Chicharon or Chicharrón is a popular dish in Andalusia, Spain and Latin America and is part of the traditional cuisine of Bolivia, Cuba, Mexico, Venezuela, El Salvador, Nicaragua, Colombia, Brazil (where he says torresmo), Peru, Philippines, and others. The only way chicharrón is also known as a mass noun, especially in the Philippines, where words have no plural. Are generally associated with different parts of pork, sometimes with meat-RAM. In Puerto Rico chicharrones are also with the chicken, the beef in Argentina and Peru, the chicken or fish.

The nature of the pig skin is the skin of the animal, after being seasoned and fried. In Mexico they are eaten in a taco or gordito with salsa verde. In Latin America alone, are eaten as a snack with cachapas as filling in “arepas” or pupusas, or as part of the various meat stews and soups.

In the Philippines, tsitsaron, as is written in filipino (chicharon now is an acceptable variant, a derivative of the Spanish word chicharrón) is usually food with vinegar or with bagoong, lechon liver sauce or pickled mom called atchara. Tsitsarong Manok, the skin of chicken is also very popular.

Philippines Pork Chicharon ingredients:

• 2 pounds of pork rind, cut into 1-inch-square
• 3 cups water
• 1 soup spoon of salt
• 1 cup vegetable or corn oil

DIPPING SAUCE::

• 3 tablespoons of Apple Cider vinegar
• 3 cloves of garlic crushed
• patio and salt and freshly ground pepper to taste

Instructions for the use of pork Chicharon Cuisine:

• Kitchen shell reduction of water and salt for 30 minutes.
• In an oven pan, the cooked pork rind and bake at 300 F for 3 hours.
• Set aside and cool.
• Deep fried rinds in a skillet with hot oil on high heat until the filling is pride.

Diving: combine all ingredients and mix well.