For the perfect beer match, indulge in these crispy pork cracklings (chicharon). Sprinkle with paprika seasoning or dip in tangy homemade sour cream for a gourmet twist
Bagnet Chicharon Recipe
For the perfect beer match, indulge in these crispy pork cracklings (chicharon).
Ingredients
Bagnet Chicharon Ingredients
- 200 Grams store-bought bagnet
- Oil for deep-frying
- Salt
- 1/2 Cup cream
- 2 lemon juiced
- 1 teaspoon Salt
- 1/2 teaspoon Salt
- 1 teaspoon brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon chili powder
- 1 teaspoon cayenne powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon cumin
Instructions
- Make pork cracklings: Cut the fat from the bagnet rack. Slice into strips and deep-fry in oil on medium-high heat until crispy. Drain pork cracklings on paper towels. Sprinkle with salt.
- Make the sour cream dip: Combine cream and lemon juice. Whip until smooth and season with salt. Serve as dipping sauce for the pork cracklings.
- Make the spice seasoning: Combine all the ingredients.
- Sprinkle spice seasoning on the cracklings and serve sour cream dip on the side.
Tried this recipe?Let us know how it was!
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