Our Homemade Sinigang Chicharon Gives Your Favorite Crackling a Sour TwistNovember 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.
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.
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
- In a pot, put the pork skin and sinigang mix. Add more than enough water to submerge the pork skin.
- Boil for 30 minutes, make sure to check water level in the middle of cooking. After 30 minutes, strain out boiled the pork skin.
- Let dry at room temperature for 3 days.
- After 3 days, deep fry the pork skin in oil heated to 350 degrees fahrenheit until puffed and crunchy.
- Season with sinigang mix while still hot. Serve.