During our last grocery trip, we chanced upon some really good cuts of fats with skin on which are ideal for cooking Chicharon. I searched for a bagnet recipe and tried to copy it. Unfortunately, it ended up just like the usual chicharon (crispy pork skins/pork cracklings) which wasn't bad at all I guess if you're a sucker for oily, fatty and salty food like me. Chicharon dipped into vinegar with lots of garlic is just so delicious. Don't forget the hot rice too. Pairing it off with a bitter melon salad takes away the wooziness of too much fats!
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