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Pork Chicharon in a wooden serving bowl with a side of spicy vinegar
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4.6 from 5 votes

Pork Chicharon

Homemade Chicharon made of pork rinds deep-fried to golden perfection! Crunchy and tasty, these cracklings are the ultimate low-carb treat and best served with spicy vinegar dip.
Prep Time10 mins
Cook Time50 mins
Oven Dry5 hrs
Total Time1 hr
Course: Snack
Cuisine: Filipino
Servings: 4 Servings
Calories: 154kcal


  • 2 pounds pork rinds, cut into 2-inch sizes
  • 1 cup vinegar
  • 1 head garlic, peeled and crushed
  • 1 tablespoon salt
  • 1 teaspoon peppercorns
  • canola oil


  • In a deep pot, combine pork rinds, vinegar, garlic, peppercorns, and salt. Over medium heat, bring to a boil, skimming scum that floats on top.
  • Lower heat, cover, and continue to cook for about 40 to 50 minutes or until tender but not falling apart. 
  • Drain well, discarding the liquid and aromatics. Refrigerate for about 30 minutes or until completely cooled.
  •  Arrange pork rinds in a single layer on wire rack set over a baking sheet. Bake in a 200 F oven for about 3 to 4 hours or until shrunken, dry, and brittle. Remove from the oven.
  • In a thick-bottomed pot, heat about 3-inches deep of oil to 350 F. Gently add dried pork rinds in batches as needed and deep-fry for about 2 to 4 minutes or until puffed up and begin to float. 
  • Using a slotted spoon, remove fried chicharon and drain on a wire rack. Season with salt to taste.


Calories: 154kcal | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 521mg | Vitamin A: 15IU | Calcium: 8mg | Iron: 0.3mg