Back in the 70’s&80’s, my Mom and Aunts would make these and us children would help them feast off some skins as we called it. It’s been over 20yrs since I’ve eaten pork but it still looks good, enjoy all who make it, I sure did.
The fact that i have wait 3 days to dry it kills my desire to eat chicharon ..i just go and pay 1 dollar or 2 for real good ones and done ..great video on haw to do it ..
I never knew how much time it took to make crispy pork skins. When I buy my bags of crispy pork skins from the store I will savory it more now knowing.
I cant sun dry reliably in my area, but I have an excellent and roomy food dehydrator ... how dry should they be before deep frying ? I assume still very slightly pliable ?
Hello, what type of oil did you fry in, please? I notice that store-bought pork rinds don't have any liquid oil on them at room temp, this makes me think that they do not use any vegetable oil (but i'm thinkin' that you did).
Yeah that did it for me too!! Anything that takes three days as part of the preparation I don't have the time or patience for. I can get them at the dollar store.
i was so thinking the same thing hahaha! must be another way to do it, like maybe after boiling , pat dry then bake in oven for short while then deep fry lol ! eh i better go google .....How to dry out the skins after boiling lol
That's what I did bro but the skins are super oily is that how its supposed to be or I dehydrated them too long? I was thinking I'd store some and fry whenever I wanted but they way to oily
ckemi mire that's how they are, super oily... Score a big piece, flavour it, put out in the sun on a rack for the day, pre heat oven to 200*c, put it in for 20minutes or until it's all puffed up..... I've been doing that the last few days. Works quite well
Chicken powder is just for flavour and taste, use whatever seasoning you like or make up your own to suit your tastes, just gotta make sure it has enough salt mixed through so it drys properly and bacteria doesn't fester.
+MrBluee888 I guess the stupid moron who's the President of the USA opened the floodgates for more stupid, racist, morons like him. Oh, well... Stupid is as stupid does....
Also works with chicken skin. Or with spring roll wrappers or lumpia wrappers (same wrapper, different uses), including those made from wheat flour and those made from rice flour or mashed boiled rice.
I'm so doing this! I forgot the technique that u have to let them dry so that they puff up in the oil. But can someone tell me what if u just cut it and fry it immediately whats the difference?
I can buy a bag of cracking over the road in 5 seconds! Who are you Heston Blumenthal who's just polished his boots? In all seriousness. Pukka job! All the way from Whitechapel, London
I had this just recently while I was in Philippines. It is absolutely the most delicious thing you'll ever have.
Have tried the spicy ones?
Crunchy and crispy pork skin. I want to eat that right now . I’m craving. I’ve learned another cooking lesson. Thank u for sharing your knowledge.
Y'know what? A lil fat underneath the skin makes for tasty, crunchy n juicy chicharron. Fr
Back in the 70’s&80’s, my Mom and Aunts would make these and us children would help them feast off some skins as we called it. It’s been over 20yrs since I’ve eaten pork but it still looks good, enjoy all who make it, I sure did.
Wow, it's very nice to watch! The picture is what you need! Mmm crunch
I'm watching this while eating it.
Me
Same! 😂
I'm reading your comment while eating Alphabet Cereal.
Same here 😂
Same
Something very satisfying about watching and eating them simultaneously.
You taught me something today. Great job!
Binibilad pa pla yan...gusto ko to gawin..wow sarap may favorite
It looks yummy
Well done
Good days 🎉🎉🎉😅😅😅
The fact that i have wait 3 days to dry it kills my desire to eat chicharon ..i just go and pay 1 dollar or 2 for real good ones and done ..great video on haw to do it ..
came here for chicharron
Cause you are an EXPERT!
You can use a dehydrator or your oven at the lowest setting for probably somewhere between 3-7 hours, you'd have to look it up
you can dry them in the oven for 2-3 hrs , much quicker
Heraclitus Ethos
What temperature?
Fan forced or no fan ?
I like this recipe. I want to make it. Thank you for this video tutorial. Stay safe.
I never knew how much time it took to make crispy pork skins. When I buy my bags of crispy pork skins from the store I will savory it more now knowing.
LOL, for $0.50 a bag?
The meat is such poor quality
Very good video I must give it a try, thanks for sharing.
っjっっっっkじいlっっklっっっっっっっっっkっっっっっっっlっっkっっっっっlーーーーーっっっl
Where you going to get Pork Skins?
Your hands are beautiful like a professional hand model!
Thanks for the tips this video really guide me how to make good one. Happy new year from Marudi Sarawak
Real glad you showed how to slice it many many times.
I roll these up in a thin corn tortilla w selsa and pickled onions and crumble cheese it’s my favorite snack
Excellent recipe...
I cant sun dry reliably in my area, but I have an excellent and roomy food dehydrator ... how dry should they be before deep frying ? I assume still very slightly pliable ?
It should be completely dry.
hello po new fren here ang sarap nman yan idol super crunchy bgla ako natakam d2 sarap sawsaw sa suka my sili inunahan na kita ikaw na bhla sakin
Basically in the Philippines it's called chicharon and its SuuUuuUuUuuuper good if you add a little bit of umami seasoning
Yes it needs some seasoning y'all have great food btw
you mean mexicans
Could they not be dried in an oven /
What is the chicken powder
Lodi dito na ako kusina mo ang galing mo magluto ng chicharon bulaklak.
Keep on sharing lodi..
Pasyal karin sa bahay ko lodi
They look delicious! and Wow, you have super fast knife skills :)
My one favourite snacks with vinegar and chili.can I have some
wow crispy my friend new supporters here
Thanh you for recipe 😊
can i put it in the dehydrator instead to dry it?
Yes it's better
Wow, thanks for sharing, we're following along and making this now!
Thank you for the video. After the skin is dried, could I freeze them till I'm ready to fry them?
Can the oven work for leaving it in the sun?
とても作り方を知りたかった。
ありがとう😊❤
Pwedi po bang gawin yan na chicharon sa Batchoy? Salamat
The skin used, could be from any part of the pork, or only from certain part, like the belly ?!?
I'd assume the skin from the neck, shoulders, thighs n perhaps portions of the back would do just as good.
Hello, what type of oil did you fry in, please? I notice that store-bought pork rinds don't have any liquid oil on them at room temp, this makes me think that they do not use any vegetable oil (but i'm thinkin' that you did).
Don't use vegetable oil.
Use lard or coconut oil.
wow like it,i will try this looks yummy.background song who perform this thsnks
Joshua Buenaventura hi thank you. I got this song from free yutube licence store
Cant remember the name
Ganyan pala gumawa ng chicharon pwedeng pwedeng pangnegosyo yan naibalik ko na yung pabor sayo sana maibalik mo rin yung pabor sakin
Puntahan mo rin bahay ko susunod din aq
You killed it with the 3 days drying lol they look really good but I'll just just go buy it. For now.lol
Yeah that did it for me too!! Anything that takes three days as part of the preparation I don't have the time or patience for. I can get them at the dollar store.
i was so thinking the same thing hahaha! must be another way to do it, like maybe after boiling , pat dry then bake in oven for short while then deep fry lol ! eh i better go google .....How to dry out the skins after boiling lol
I wonder if uncovered in the fridge would work?
nice tutorial
Thank you for the recipe, easy and simple
Is the hard skin good for that? I only have that brown one. Not the one from bacon.
Why is your pfp bill cyper?
It looks absolutely delicious
Thank you mam
Ang sarap siguro nyan
looks yummy! :)
You can skip the 3 day drying if you just use a dehydrator, cost about £25. I use it to dry my own fruit and pork rind.
That's what I did bro but the skins are super oily is that how its supposed to be or I dehydrated them too long? I was thinking I'd store some and fry whenever I wanted but they way to oily
ckemi mire that's how they are, super oily...
Score a big piece, flavour it, put out in the sun on a rack for the day, pre heat oven to 200*c, put it in for 20minutes or until it's all puffed up..... I've been doing that the last few days. Works quite well
You are NOT an 'Expert' in Pork Rinds! Cause if you are, go to the store and get them at $0.50 a bag! 😂😂😂😂😂😂😂😂😂😂
@@JodBronson just give up replying this.
no you knobneck..... theres no need to boil it and add extra water.... you just dry it with paper towel..
What is chicken powder you used?
Great! What type of oil did you use? Vegetable or Lard?
I think vegetable oil best avoided. It's unhealthy because of the omega 6.
Coconut oil or lard is much healthier.
Maybe its a year ago vid but i just wanna know if theres any substitute for chicken powder?
Galing. Ang bilis lutuin
Sarap nman poh nyan. Salamat poh sa pagshare.. Done n poh sana mkapasyal karin poh sa bahay ko
We call it rambak babi and i can't wait to try make it myself since that thing is pretty expensive here in Indonesia.
I miss that chicharon..yummy
Your mexican too?
@@Bockqbut we are 🇵🇭
Should i put it in the fridge at night while drying at sun?
Yes you can
Saraaappp 😘😊🤗
Can we skip the chicken powder thing? Will it taste different?
Chicken powder is just for flavour and taste, use whatever seasoning you like or make up your own to suit your tastes, just gotta make sure it has enough salt mixed through so it drys properly and bacteria doesn't fester.
😢😀😞😢😢😀😞😢🏬⛪💒😢
889-934899chapeau
A very popular dish throughout the Muslim World,An all time favorite of muhammad's,,It's so good it's infidelicious,,,,,,,
MrBlue888 you kidding right? I though Muslim didn't eat pork.
+MrBluee888 I guess the stupid moron who's the President of the USA opened the floodgates for more stupid, racist, morons like him. Oh, well... Stupid is as stupid does....
MrBlue888 😂
Venica Wood, chill. Its a offensive joke but you have nothing against Trump. Also, everyone ins't from USA dipshit.
Only you bloody people eat this not muslims
Is chicken powder the same as chicken season
Yes, it's pretty much the same as Chicken Bouillons Cubes / Powder and depend who makes it.
this is fantastic............ forget out all the silly comments
You are NOT an 'Expert' in Pork Rinds! Cause if you are, go to the store and get them at $0.50 a bag! 😂😂😂😂😂😂😂😂😂😂
What do u mean by chicken powder?
I like homemade chicharon, yumyum thanks!
Nice content.
Ang sarap nyang chicharon yummy keep safe always
Hi! What brand of frying oil do you use for this recipe?
Cook with Corn Oil, it will taste better!
Fry in lard, best
Vegetable oils are poison.
Use lard or coconut oil.
Avoid omega 6
You should come to mexico to learn how its really done
Im curious if u leave them in the sun for 2-3 days the meat want go bad or wat
You can put it to dry in the oven for about 35 min or so, wait til cool and next into the frying oil
This looks delicious ...
Can I dry it inside the house ?
Don’t want to take it outside under the sun because of dust and flies
Yum! Great recipe!
I wonder how it taste like, i never tastes Pork or Bacon
it takes 3 days and 2 hours??
Go to the Store and get a bag for $0.50 LMFAO 😂😂😂😂😂😂😂😂😂😂😂
Chicharon?
ye
*NOTE: Add "Pork Rinds" or "Pork Rind Chips" to your Tittle.... You will get more hits ;)*
Tittlating coment
@@nenben8759 - 😂😂😂😂😂😂😂😂😂😂
Hi, may I know the name and type of wok you use?
Are u sure it is 1/2 tablespoon ? Or 1/2 bowl?
Also works with chicken skin. Or with spring roll wrappers or lumpia wrappers (same wrapper, different uses), including those made from wheat flour and those made from rice flour or mashed boiled rice.
Love this. Tqsm for sharing this!!
Yummy!! 👏😳😋
Really excited to try this.
Love from india.
Chicken powder...?????? HVAT DAT...? Danmark.
i will try this one too yuummy
Perfect to👍😋
Why add chicken powder? What for?
to make it taste like beef🤣😂🤣🤣😂😅
Andrei Wesley u have 300iq?
wassalakdullah un
Illustration
wassalakdullah - cause when you mix pork and chicken flavor you get elephant meat taste. Not so it taste like chicken.
In oil or lard?
Maybe if you add the flavor and salt when boiling the skin then the flavor will soak right through.
I love crispy pork skin!!!!! 😋
I love u
Thank You for showing 👍
Like mine unsalted without chicken powder
Wow 😋👍🏻👍🏻
Wow that's awesome
In the end,how many kilo that you get from 1kilo of pork skin?
Os there any alternative way to waiting 2 to 3 days in cooking chicharon?
Yes, you can substitute it with gas oven for 4 hour at 76 degrees celcius.
Do I have to ru it in the sun?
What’s an alternative ?
Nish Aurora you need to dry it under the sun and make sure it dry before you deep fried.
You can probably get away with using a dehydrator instead
nam nam sarap ng chicharon
I'm so doing this! I forgot the technique that u have to let them dry so that they puff up in the oil. But can someone tell me what if u just cut it and fry it immediately whats the difference?
It can be crispy but would not be puffy
One of the favorite
Chicharooon! Yummy!
Kabb muu wooohhhh
I can buy a bag of cracking over the road in 5 seconds! Who are you Heston Blumenthal who's just polished his boots? In all seriousness. Pukka job!
All the way from Whitechapel, London