Chicharon, also known as pork cracklings or pork rinds, is a popular Filipino snack made from deep-fried pork skin. It’s known for its crispy texture and is often enjoyed with vinegar dipping sauce or as a topping for various dishes.
If you love pork rinds, you will love this snack recipe. When I was young, my dad would make this on the stove. It was always so good but it would be so oily, even after he would try to soak up the oil with paper towels.
In my recipe, I used a Dash air fryer. I was able to throw out a lot of the fatty oils afterwards. That’s why I love using the air fryer and it’s really quick too. To make this recipe, I manually carved the skin off of 10 chicken thigh fillets. Then I made sure the skin was cut into bite sized pieces. Place the skin evenly across the air fryer tray. Set the temperature to 400°F and timer for 12-15 minutes. That’s it. Place the chicken cracklings on a pan with paper towel or if you have a tray it works well for this. Sprinkle with some sea salt to taste.
If you don’t have an air fryer, here is a detailed recipe for making Chicharon on the stove:
Keto Filipino Chicharon Chicken Cracklings Recipe
Ingredients
- Pork skin with a layer of fat attached, this can be purchased from a butcher
- Salt
- Water for boiling (optional)
Instructions
Prepare the Pork Skin:
- If the pork skin is not already cleaned, rinse it thoroughly under cold water to remove any debris or dirt.
- If desired, you can blanch the pork skin in boiling water for a few minutes to help remove excess fat and impurities. This step is optional but can help in achieving a cleaner end product.
Dry the Pork Skin:
- Pat the pork skin dry using paper towels or a clean kitchen towel. Make sure it is completely dry to ensure crispiness when frying.
Cut into Strips:
- Cut the pork skin into strips or squares of your desired size using a sharp knife or kitchen shears. Some prefer to leave it in larger pieces for frying.
Deep-Fry the Pork Skin:
- Heat a large pot or deep fryer with cooking oil or lard to around 180-200°C (350-375°F).
- Carefully add the pork skin pieces to the hot oil in batches, making sure not to overcrowd the pot. The pork skin will puff up and float to the surface as it cooks.
- Fry for about 5-7 minutes per batch, or until the pork skin is golden brown and crispy.
Drain and Season
- Use a slotted spoon or tongs to remove the fried pork skin from the hot oil and transfer to a plate lined with paper towels to drain excess oil.
- While still hot, season the Chicharon with salt to taste. You can also add other seasonings like garlic powder, paprika, or chili powder for additional flavor.
Serve
- Serve the Chicharon hot as a snack or appetizer. It can be enjoyed plain or with a dipping sauce made of vinegar, soy sauce, and chopped onions.
Notes
- Safety Tips: Be cautious when frying as hot oil can cause burns. Use a deep-fry thermometer to monitor oil temperature.
- Variations: Chicharon can also be made using chicken skin or a combination of pork and chicken skin.
- Storage: Store leftover Chicharon in an airtight container at room temperature. Reheat in the oven or toaster oven to crisp them up before serving.
Homemade Keto Filipino Chicharon Chicken Cracklings is a crunchy and addictive snack that showcases the deliciousness of crispy pork skin. It’s a beloved treat in Filipino cuisine and can be enjoyed on its own or as a topping for various dishes to add texture and flavor.
I have these savory snacks any time of the day. If you tried different seasonings, let me know what you used. Enjoy!