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Our Homemade Sinigang Chicharon Gives Your Favorite Crackling a Sour Twist

November 24, 2014

I don’t know any carnivore who doesn’t love chicharon. Crispy, crackling skin with a soft layer of fat underneath that disappears at first bite—who doesn’t crave for that stuff? However, in spite of all the pluses one gets from a bag of the fatty, delicious stuff, there’s a thought that often plagues my mind. How much better would chicharon be if it came in different flavors? Imagine flavoring the curly pieces of deep-fried fat with whatever you like—cheese, barbeque, sour cream—or even a mix that would make it taste like salt and vinegar chips.

Sinigang Chicharon2

Sometimes, great ideas come out of gluttony, and this indulgent recipe is a perfect example. Using Knorr’s Sinigang Mix, we’ve created a chicharon which mimics those packets of chips we love because of their salty sourness. We’ve even taught you how to make your own crackling, so you can make some fresh, delicious crispy skin at home, or you can just cheat your way through and buy your favorite pack. Whichever way you go with, toss in all that sinigang powder for a lip-smacking tartness that will make this chicharon your new favorite snack.

Sinigang Chicharon

Total Time: 3 days and 40 mins (40 mins cooking, 3 days drying) 
Yield: 6 servings

Ingredients: Sinigang Chicharon

  • 300 grams pork skin, cut into strips
  • 1 pack Knorr Sinigang sa Sampalok Mix
  • 1 tbsp Knorr Sinigang sa Sampalok Mix
  • water, enough to cover skin for boiling
  • oil, for deep frying

Procedure: Sinigang Chicharon

  1. In a pot, put the pork skin and sinigang mix. Add more than enough water to submerge the pork skin.
  2. Boil for 30 minutes, make sure to check water level in the middle of cooking. After 30 minutes, strain out boiled the pork skin.
  3. Let dry at room temperature for 3 days.
  4. After 3 days, deep fry the pork skin in oil heated to 350 degrees fahrenheit until puffed and crunchy.
  5. Season with sinigang mix while still hot. Serve.

TIP: If you’re in a rush, you can use store bought chicharon and skip the boiling part.

Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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1 comments in this post SHOW

One response to “Our Homemade Sinigang Chicharon Gives Your Favorite Crackling a Sour Twist”

  1. megan says:

    This makes absolute sense!

    I can’t wait for 3 days though so I’ll probably go ahead and season whatever chicharon (preferably from Carcar) I can get my hands on with the sinigang mix hahaha.

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