Best Ever Stories by Mamay Nanong's video: Chicken Skin Chicharon Home Made the Secret Behind Crispy Chicharon easy to follow recipe

Wanna know a secret? The secret behind super crispy Chicharon, whether its of Chicken or Pork rinds, is totally removing the water content within the skin, This is the basic rule, even you choose different method on how to dry the rinds, -You can fry it continously, let it cool and then fuff fry it again. -You can also use your oven and set it on low heat to dry the rinds. But I choose to Sundry it because the wheather in my place is so suitable for sundrying. I live in the Middle East where temperature reach up to 45 degree Celcius on summer, really perfect for chicharon making. And sabi nga nila, the best cook use what is available engridients within reach, kasama na dyan ang environment, and this time we are talking about outside temperature. Yes you can fry the skin right after boiling it. But why did I choose to sundry it? Its is because of so many reasons: - You will have a better result, a much crispier ang puffy rinds indeed. - The skins will have longer shelf life, if you plan to store some of the rinds for future use. Though sundrying will take a bit of your time, believe me, it is worth the wait. Chicken Skin Chicharon, how to cook chicharon, how to cook pork rinds, pork skin chicharon home made, pork rinds crakers, best method to make chicharon, howto make chicharon San Miguel Bulacan Style, how to make back fat chicharon, pork chicharon, crispy pork belly chicharon, the crispiest chicharon bulaklak, chicharon may laman, secret to making the world best pork cracklings, chicharon mukbang, homemade chicharon @Panlasang Pinoy @Panlasang Pinoy Meaty Recipes @Kusinerong Arkitekto @Kusina ni Lola @Kusina chef @Kusina ni Angel @Lutong Makaw by Batangueno Abroad @Lutong Bale @Lutong tinapay@Princess Ester Landayan @FoodNatics @Kuya Fern's Cooking@Lian Lim @Judy Ann's Kitchen @Tasty @Mark Wiens