Chicharon

CHICHARON           
        
     
Body:
    
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)
Descriptor:  Food processing
Descriptor:  Pork skin

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