Chicharron!
On my way home after going to school on my supposed enrollment, where the registrar wasn't around, I ran into a small sari-sari store selling chicharron at Php 6.00/pack. Chicharron, tsitsaron locally, is a dish made of sun-dried pork rinds and deep fried seasoned with salt. But there are also a lot of variations depending on what country or locale it is prepared. In the Philippines, tsitsaron made of pork rind is famous. But there is also this tsitsarong bulaklak, made of pork intestines.
Ingredients,
1. Pork Rind, cut into desired sizes.
2. Water
3. Salt to Taste
4. Vegetable Oil, for frying.
5. Vinegar, during sun drying.
Procedure,
1. Boil pork rinds in water and salt for 20-30 minutes.
2. Drain water, place pork rinds on a tray or pan while slightly sprinkling vinegar over them. Vinegar helps stave away flies and other insects from getting into the pork rinds when sun drying.
3. Dry it under the sun for about 1-2 days until it gets hard. Others, bake it on an oven at about 300F for three to four hours. But drying it under the sun, gives it a distinct and worked-for classic tsitsaron flavor.
4. Fry it over high heat until they puff up, like pop corn.
5. Drain oil, then serve it with the dip.
6. Enjoy.
Baking it over the oven is one way to hasten the process. But when we talk about classic Filipino tsitsaron, it should be done the traditional way.
0 comments:
Post a Comment