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Sunday, June 23, 2013

CHICHARON

Who couldn't resist crunchy deep fried pork cracklings dip in vinegar. Que Sabrosu!

Ingredients:
    1 kilo pork rind, cut into 1-inch squares
    3 cups water
    1 tablespoon salt
    1 cup oil

Procedure: Boil cut pork rind in water and salt for 30 minutes.
 On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours or sun dry for 3 days.
 Deep fry rinds in a skillet in hot oil over high heat until they puff up.
 Serve with vinegar at dipping sauce.

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