WE LOVE FRIED PORK RINDS for their crunch, but it’s worth getting to know their softer side, too. In his second Slow Food Fast recipe, Houston chef Hugo Ortega calls for simmering the savory snack, ...

turning color and blistering. Then remove from heat and place them in a blender. blend to a chunky consistency, add salt to taste. Place oil and sliced onions in a sauce pan at medium heat until the ...

Many people might know chicharrónes as a dried snack food — pork rinds. But in Latin cuisine, they also are fried chunks of pork that, in this dish, add a touch of decadence and crispy texture to ...

Well, it does work. I tried the recipe last night and the chicken turned out to be crisp, juicy and scrumptious. I had to make sure the chicharon was finely crushed though, to make it stick to the ...

Make this your preferred source to get more updates from this publisher on Google. Most Filipinos have a fondness for sinfully delicious snacks like the crispy chicharon. But some Pinoy entrepreneurs ...