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

One thought on “CHICHARON”

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