Pork Chicharon

Pork Chicharon

• Pork rind with a thin layer of fat, cut into rectangles
• Salt and pepper

Cooking Instructions:

1. Throw in pork rind pieces into a pot of boiling water and continue boiling for about 20 minutes. Add salt and pepper and simmer until tender.
2. Drain. You may bake them or dry under the sun but I just leave them in a platter for a couple of hours to dry. Then refrigerate overnight.
3. Heat about 2 cups of oil in a deep casserole. Deep-fry pork rind in batches over medium heat until puffy and crisp. Be sure to cover with lid as the splattering is pretty nasty.

Notes:Prep time includes 2 hours of drying time before deep-frying.

Latik

Making Latik, makes around 4 ounces

1 14-ounce can coconut milk

Bring coconut milk to a boil in a saucepan and simmer gently over low heat while stirring frequently.  Continue to simmer until the milk reduces to a thick cream, about an hour.  Continue heating and stirring until the cream separates into coconut oil and latik.  Turn the heat off as soon as the crumbs turn a deep caramel brown color. Drain the coconut oil, which can be used for sautéing and baking. Latik will keep for a month stored in an air-tight container in the refrigerator.