FILIPINO PORK CHICHARON

INGREDIENTS:

2 pounds pork rind, cut into 1-inch squares

3 cups water

1 tablespoon salt

1 cup vegetable or corn oil

DIPPING SAUCE:

3 tablespoons apple cider vinegar

3 cloves crushed garlic

patis or salt and freshly ground pepper to taste

PROCEDURES:

1.   Boil cut pork rind in water and salt for 30 minutes.

2.   On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours.

3.   Set aside and let cool.

4.   Deep fry rinds in a skillet in hot oil over high heat until they puff up.

DIPPING SAUCE:
Combine all ingredients and mix well.