How to Make Pork Chicharon


  • 1 kilo of pork skin 4 tbsp. vinegar
  • 1 tsp. salt vetsin and pepper


  1. Boil the pork skin in a 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.


Leave a Reply

Your email address will not be published. Required fields are marked *

Comment moderation is enabled. Your comment may take some time to appear.