Secret to Making Special Crispy Chicharon (Pork skin cracklings)

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

Dipping Sauce:
Combine all dipping ingredients

  • 3 tablespoons vinegar
  • 3 cloves crushed garlic
  • 1 chopped onion
  • patis or salt and freshly ground pepper to taste
  • Hot chili pepper (optional)


  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 188c and strain. (Pour sufficient amount of water while deep frying)
  6. Pack in plastic bags.

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