Pork Crackling

1 kilo (2 lb) pork rind, cut into 2.5 cm (1-in) squares
750 ml (3 cups) water
1 tablespoon salt
250 ml (1 cup) vegetable or corn oil

Boil cut pork rind in water and salt for 30 minutes. On a baking tray, spread out the cooked pork rind and bake at 150°C (300°F) for 3 hours. Set aside and let cool.

Deep-fry the rinds in a frying pan in hot oil over high heat until they puff up. Serve with Vinegar Dipping Sauce (recipe below). Serves 6 to 8.

Vinegar Dipping Sauce

60 ml (1/4 cup) soy sauce
80 ml (1/3 cup) white vinegar
3 garlic cloves, peeled and crushed
Salt and freshly ground pepper to taste
1/8 teaspoon cayenne powder

Combine all ingredients in a bowl. Mix well.

Recipe by Reynaldo G. Alejandro and photo by Luca Invernizzi Tettoni from The Food of The Philippines by Periplus World Cookbooks. Frame by Nancy Comelab.

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