Claire Corlett

Fish Food, Fish Tanks, and More
Crispy Pork Belly Chicharon – Panlasang Pinoy

Crispy Pork Belly Chicharon – Panlasang Pinoy

Today we’ll be cooking Crispy Pork belly this is “chicharon” like “lechon kawali” these are the ingredients we need for this dish pork belly or “liempo” dried bay leaves whole pepper corn and salt we’ll also be using water, and cooking oil and here are the complete list of our ingredients with their measurement Are you ready? Let’s start cooking! first is to tenderize pork belly so put water on a cooking pot and let it boil once boiling, put salt It’s important to add salt when boiling because it would take long to boil if salt is added right away salt decreases temperature now add whole pepper corn then add “dahon ng laurel” or dried bay leaves right away mix this adds flavor to our pork belly speaking of which, add pork belly one at a time boil until tender It’s important to tenderize this so this would be crispy later cover then let this boil let this boil for 60 minutes or one hour under medium heat after an hour, remove “liempo” transfer on a clean plate cool it down keep water this may serve as pork stock for Adobo or Nilaga remove whole pepper corn and dried bay leaves from the pork if necessary once pork cooled, get a toothpick then poke the top part get a durable and pointy toothpick poke each top of the pork belly this helps in making our final product better this will give that pop corn like finish, as if there were bubbles on it just to be clear, this step is just optional for aesthetic or presentation purposes only even without this step, we could still have our pork belly crispy since I’ve started this, I will now poke every pork belly we have now we will remove pork bones inside our “liempo” usually “liempo” comes with bones in it so if it happens, remove by slicing the “liempo” so when this cooks, this would give that “chicharon” like texture this removed bones could be fried or mixed into other dishes but for this recipe, we won’t need it any longer and then slice “liempo” in the middle so it would be thinner I’m doing this for our meat to be more crunchy continue this step to remaining pork belly we have and then season with salt spread and make sure all surface are exposed in a flat surface then salt season with salt then rub It is important to salt this part of the pork belly flip it over and season the other side with salt follow the same procedure, salt this side then rub It’s important that it is on a flat surface because excess salt could be use to salt the top part of the “liempo” pick up everything using the top of the “liempo” so that our pork belly is salted evenly so as nothing is wasted after putting salt, we are now ready to air dry this so what does air dry means get a wire rack then arrange salted “liempo” on it we will just this dry and wire rack is used so that both surface is dried out there are different methods of doing this we may just leave this for 3 to 4 hours then you may fry this the fastest way to do this for me is to put in in front of a fan doing allows me to just leave this for an hour then you may fry it but if you’re from a tropical country, you may have this sun dried make to cover this with a screen or a mesh so flies won’t be after this after an hour in front of a pan, this is now our liempo this is now almost dry but the inside is still moist so there’s still a tendency for splashed cooking oil so be very careful heat cooking oil in a cooking pot now this is ready we may now deep fry our “liempo” put pork belly one at a time do not over crowd, put only about 5 – 6 pieces at a time fry this by batch cook until golden brown then flip afterwards so we could cook the other side let’s cover this for a moment so we could avoid flairing oil, I’ll also be getting Splatter Screen this is now the Splatter Screen and replace it with the pan cover this is better to use than using the cover of the pot itself using the cover of the pot alone traps the steam from the pork it turns into liquid and drips back to the cooking oil using a splatter screen allows the steam to escape while cooking no water drips so there’s no flairing oil so now I could cook this without covering it because the moisture from the pork already escaped and as you may notice, we have achieved what we wanted, the skin part of the pork is now pop corn like that is the purpose of poking it with toothpick if you wanted a finish product like this, follow the steps I did continue cooking until crispy you will also notice that this turns into golden brown then remove one a time from the pot now that this is ready remove this one a time then put on a wire rack to drain continue cooking the second batch of “liempo” follow the same procedue I will just transfer to to a serving plate then prepare our spicy vinegar for our dip this is now our Crispy Pork Belly Chicharon Let’s eat! OK, this is now our Crispy Pork Belly Chicharon for sure every bite is is crispy, and it’s more delicious with spicy vinegar dip let’s have a taste I’m craving here goes spicy vinegar more chili makes this so delicious because its spicy as you can see the skin bubbled I will now have a bite Cheers! Mmm~ this is so crispy and this is so tasty because we tenderized this with whole pepper corn and dried bay leaves, then salted even without a dip, this is already so tasty this is good as “ulam” (food paired with rice) or chopped into pieces as “pansahog” (meat for other recipe) this could also be “pampulutan” (food paired with alcohol drink) It depends on you how you’d prefer having this Mmm~ hear that, so crunchy Mmm~ this is so great! what we’ve made is a very delicious dish “lechon kawali”‘ good as a main dish and “chicharon” at the same time this is really crunchy so I hope you try this recipe you won’t regret trying this just follow the same exact procedure we’ve done for best results OK? For me this is a great recipe and for you guys who’s always tunned in, thank you very much! and I hope you learn something new today don’t forget to like this video if you liked this recipe and for those who just watched PanlasangPinoy Welcome to PanlasangPinoy! Welcome to you guys and I hope you subscribe to our Youtube channel just click the subscribe button at the bottom of this video and see you again on our next video, till then!

100 comments on “Crispy Pork Belly Chicharon – Panlasang Pinoy

  1. Ala eh ka pogi naman pala ng chef.. ikaw pala ang nagboboses sa panlasang pinoy… Sarap naman chicharon…may natutunana ako.

  2. thanks you for the shreng sa wakas na kita Koren ang recipe NG ciciron thanks very mouths for the shreng I am watching from ortona Italy thanks ka Bayan

  3. Very nice and it looks delicious!!! I’ve tried to cook this dish on several occasions, but with no success!!! The skin has always turned out soft or partially crunchy!!! The one step that I did not do was the dry rack! It seems as though it is very important to eliminate all moisture from the pork before frying it!!! I’ll try this step on my next attempt!!! Thanks for the video!!! ☮️🖖🏽

  4. Sir nong napanood ko po tong vedio mo di ako nagutom peo nong tinikman mo grabe gusto kona e try magluto thank you for this vedio may natutunan ako ❤️

  5. Ask lang po pano po chef kung walang oras pero napakulo n po ang pork then nilagay n s ref pano po.ggawing procedure..thanks in advance po

  6. When I moved to the US, I didn’t know how to cook anything. Natutunan ko lahat dahil sa panlasang pinoy, I have been watching your old videos. It’s good to see the face behind the voice I’ve been listening to for 4 years😊

  7. Now I learned how to have a crispy and yummy chicharon as well as the friedchicken. Thanks for sharing your knowledge.

  8. OMG super sarap na miss kuna yan everytime na magluluto ako d ko sya ma pacrispy bakit kaya kuya Vanjo hehehehe -CindyLoveKabayan

  9. matagal n ako n nunuod mg mga vedio m ngaun Lang ako nag comment .n gustohan k Yung mga luto m..simula p nung Hindi m pinapakita yung mukha m

  10. Sarap nyan lalo na may beer….Ingat lang yung may hypertension at baka masobrahan sa sarap ng kinain he he he Nice and Well explained Chef Vanjo….Cheers

  11. Sir sarap nang luto mong chicharon,kahit highblood ako kakain pa rin ako niyan magluto ako ng ganyan sundin ko ang recipe.,God bless you.

  12. tinry ko mag luto na hindi na pinatuyo yung baboy.. masarap naman pero parang newyear dito sa bahay .
    daming tumatalsik na oil…
    happyNew year in advance

  13. Watching from saudi arabia.. mag 4years n po ako dito kaya mag 4 years ndin ako silent viewer mo po at pag uwi ko itry ko yun mga recipe mo po very much thank you po

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