From the recipe collection
Pupor
A Batangas-style crispy pork-skin snack, fried until puffed and served with vinegar dip.
- Prep time
- 30 min plus drying
- Cook time
- 45–60 min simmering plus drying and brief frying
- Yield
- 6–8
- Audio recipe
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Ingredients
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Method
- Scrub the pork skin and simmer with salt, peppercorns, garlic, and bay leaves until tender but still intact, 45–60 minutes.
- Drain, cool, and scrape away most soft fat, leaving a very thin layer for flavour.
- Cut into even strips or squares.
- Dry completely in a dehydrator, a 90–100°C oven, or uncovered in the refrigerator until hard and no longer tacky.
- Heat oil in a deep heavy pot to about 190°C.
- Fry a few dry pieces at a time; they should puff within seconds. Remove as soon as fully expanded and pale golden.
- Drain on a rack and season lightly while hot.
- Cool before serving with spiced vinegar and store airtight.
