So this week we go for crispy chicken skin and pork skin to pair with a Heineken.
Try this recipe out, it might be a little tedious but it is a lot of fun! give it a go.
If you really want the skin to Puff up and become a proper chicharon like we Filipinos like it, you are better off leaving the skins to dry outside under the sun or dehydrating it completely in a dehydrator. Once its nice and dry, deep fry the hell out of it.
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