Comments on: Pigskin (Crackling) Experiments a la Marketman…

By: everwynd

everwynd — Wed, 31 Mar 2010 02:52:04 +0000

There is a lesser known Filipino dish called lechon kawali, (which I think is an Ilonggo Dish),which literally mean lechon in a pan. It would require a thick slice of pork with a deal of fat in it, a slice thicker than liempo. Then its just placed on pan with a very low heat, It usualy takes about 3 hours to cook. the goal is to deep fry it in its own fat very slowly. Finally, to make it crispier, while cooking, take it out of the pan, then dunk it it ice cold water for a few second, then deep fry it again.. you can do this several times. Slice it into bite size pieces to serve.
for the dip, I’d recommend using native coconut wine vinegar or the pinakurat (from iligan city) which is stronger.

By: Getter Dragon 1

Getter Dragon 1 — Tue, 23 Mar 2010 18:34:27 +0000

You know what might work if you want to secure pigskin to that cookie rack? If you get your hands on sutures, you can use the curved cutting needle to easily pierce the skin and thread to the tines of the rack. But then again, not sure if the suture itself will hold up to intense heat as they are made of nylon.

By: shep915

shep915 — Tue, 23 Mar 2010 12:12:04 +0000

Ei! Here, from Marco pierre white Great British Feast Ep1 part3 ” http://www.youtube.com/watch?v=nMAExXO3Fko ” I tried Marco P. way adding water in bottom pan, What I used is just pork jowls skin on aluminum pie plate. Resulted to lechon like crispy skin! ;-P BTW, pig jowls no skin, I made into homemade guanciale!… One more thing about chicharon making, about a 1 or 2 years ago I found a Philippine website telling how to make [authentic] pinoy chicharon, I’ll search for it again when I find it I’ll share with you. but if not, I’ll also search my saved webpages, I’ll share as soon as… happy cooking to all. I love this place Marketman

By: Bel

Bel — Thu, 18 Mar 2010 01:00:28 +0000

I make some kind of crackling out of the fatty pieces of my adobo. Adobo is never great when cooked without fat, but I mostly use it for flavoring since the sticky sauce is wicked enough over hot, steamed rice. Rather than discard the skin and fat however, I trim as much fat as I can, salt the pieces lightly, then let them dry in the ref for days. When I want some some crispy stuff, I fry some of the pieces over low-medium heat until they’re half done, let them sit to air dry for a while, then refry them briefly in a new batch of oil over high heat. As you can imagine, I don’t cook adobo often because eating it by itself makes me sin by consuming more than necessary, and eating the chicharong adobo skin makes me sin anew especially when there’s really good vinegar around. I call my adobo “adobong makasalanan”. If you’re really wicked, or have a death wish, you could make adobo out of chicken skin and use that for crackling.

By: Lizii

Lizii — Tue, 16 Mar 2010 07:47:40 +0000

I saw in one factory how they do it. a huge pot full of pork skins was slow cooked for 8 hours. Once cooked, they springle salt and pepper. Tasty and crispy.