Once you have stopped your car and opened your windows, you are bound to take home at least a kilo of this stuff.
I then scored the fat and the slid a sharp knife really sharp knife, so get out that knife sharpener! But then again, if you read my post on making tinapa from scratchI never knew the galunggong was all imported frozen from Taiwan… It upsets me somewhat that it seems we make fewer and fewer things from local produce.
This leaves you with a lot of cubed fat and most recipes will tell you to discard it. It is not fine to do so, however, since when you go to fry the pork rinds, the fat puffs up into something resembling a pillow and floats with the pork skin on top.
From there, I could cut my strips of skin into 2 inch pieces. Of course I was thinking more of the dripping hot fat! And yes, now I can absolutely vouch for the fact that when they package chicharon for you by the kilo, the stuff is indeed FRESH and cooked within the last day at most!
Many store-bought brands still freak me out, what with all the additives, MSG, hydrogenated oils and other unmentionables. Once full, these were sent to the packing area nearby to cool before being packaged.Chilled pork rinds imported from the U. I can also purchase it at a local pig-focused butcher called Tails and Trotters. With his earnings, he sent all nine of his children through school. From there, I could cut my strips of skin into 2 inch pieces. It is not fine to do so, however, since when you go to fry the pork rinds, the fat puffs up into something resembling a pillow and floats with the pork skin on top. The concept of chicharon seemed simple enough, just cut up some fatty pork rind and deep fry it. Many, many thanks to the folks at Luis Chicharon who allowed me into their factory so I could experience this amazing process of manufacturing chicharon.
I was mildly traumatized.