CHICHARON
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
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