Chicharon [0000876]

Ingredients:

1 pound pork skin (with fat), cleaned and cut into pieces
2 cups water
2 tablespoons gluten-free salt
2 bay leaves
Cooking oil for frying
Salt for seasoning (optional)
Vinegar dipping sauce (optional)

Instructions:

In a pot, combine the pork skin, water, gluten-free salt, and bay leaves.

Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 1 to 1.5 hours or until the pork skin is tender and the liquid has evaporated. Add more water if needed to ensure the pork skin becomes tender without burning.

Once the pork skin is tender and the liquid has evaporated, remove the bay leaves.

Heat a deep frying pan or pot with cooking oil over medium heat.

Carefully add the pieces of cooked pork skin to the hot oil.

Fry the pork skin until it puffs up and turns crispy. This should take about 10-15 minutes. You can fry in batches if needed.

Using a slotted spoon, remove the crispy Chicharon from the hot oil and place them on a plate lined with paper towels to drain excess oil.

While the Chicharon is still hot, season with a pinch of salt if desired.

Serve your gluten-free Filipino Chicharon as a crunchy snack or appetizer. It can be accompanied by a vinegar dipping sauce for extra flavor.

Enjoy your homemade gluten-free Chicharon, a delicious Filipino crispy pork snack!