How to Make Backfat Chicharon - Chicharon na May Laman with English Subtitles

This is what I was talking about In Part 2 we will be making Backfat Chicharon Season with small amount of salt On the top of the skin let them dry under the sun for 6 hours this is called the backfat chicharon this is more delicious than the ordinary chicharon expose to the sun only the skin part it is thick that's why it is called backfat chicharon I cut them into pieces we will boil them in 2 cups of oil because these will produce more oil boil for about 3 and a half hours after 1 hour we will check it after 2 hours this is what it looks like see it produced a lot of oil after 30 minutes we will take it out already it is ready when you see the skin popping just like this one it is now ready to be drained we will let it cool off let it cool off for about 1 hour before frying it produced a lot of oil this is backfat chicharon we will fry this later when it is cold now we will fry the backfat chicharon let us fry another batch let us reduce the heat after 15 minutes we will taste it it is still hot we will now taste it if it is crunchy wow delicious; crispy very crunchy

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Keywords: chicharon, baboy, negosyo, bulacan, how to, crispy pata, sinigang na baboy, manila, philippines, tagalog, vlog, vlogger, pinay, pinoy, kris aquino, idol sa kusina, master chef, how to cook, paano magluto, buhay ofw, chicharon cebu, chicharon san miguel bulacan, mamshie, michelle dy, panlasang pinoy, maangchi, cooking show, cooking tutorial, travel, where to eat, where to stay, palawan, davao, cebu, boracay

Id: Vhg2wRq81Nk

Length: 9min 52sec (592 seconds)

Published: Tue Feb 10 2015