Fried Food

April 5, 2019
Chicharoll Binagoongan

DIFFICULTY: Moderate

Makes 2 to 4 servings
Preparation and cooking time: 1 day and 1 hour


Ingredients:

Chicharon:
Whole pork skin (about bond paper size)
Water
2 tablespoons fish sauce
1 teaspoon salt
Peppercorns
Bay leaves
Oil, for frying
 
Binagoongan rice:
Pork fat / meat from pork skin
2 tablespoons oil
3 tablespoons garlic, minced
¼ cup red onion, minced
1 piece siling labuyo, minced
3 pieces tomato, peeled and chopped
¼ cup bagoong alamang
4 cups day old rice

Procedure:

Chicharon
1. In a pot over medium, place water, fish sauce, salt, peppercorns, bay leaves, and pork skin. Boil for about 30 minutes.
2. Remove meat and scrape off excess fat from the skin. Pat dry skin.
3. Form a mold with foil and wrap the skin around the foil, tie with strings. Ends may be secured with additional pork skins.
4. Sun dry for a day (or bake in lowest heat setting for 6 hours).

Binagoongan Rice:
1. In a pan over medium heat, fry fat from the pork skin in oil. Sauté garlic, onion, and siling labuyo for a few minutes.
2. Add chopped pork meat and saute. 
3. Add tomato and mix. Mix in bagoong and continue cooking for a few minutes. 
4. Add rice and cook until dried up. Spread mixture onto a plate. Set aside to cool.
5. Place a moderate amount of cooled bagoong rice in the middle of the pork skin. Wrap the skin around the mixture and tie it tightly into a log form, making sure there are no openings.
6. Fry roll in oil over medium heat until skin puffs up into chicharron. Drain over a paper towel.