Name: Chicharoll Binagoongan
Yield: 4 servings
Ingredients: whole pork skin; water; 2 tbsp fish sauce; 1 tsp salt; peppercorns; bay leaves; oil; pork fat / meat from pork skin; 2 tbsp oil; 3 tbsp garlic; ¼ cup red onion; 1 piece siling labuyo; 3 pieces tomato; ¼ cup bagoong alamang; 4 cups day-old rice

Chicharon

1

In a pot over medium, place water, fish sauce, salt, peppercorns, bay leaves, and pork skin. Boil for about 30 minutes.

2

Remove meat and scrape off excess fat from the skin. Pat dry skin.

3

Form a mold with foil and wrap the skin around the foil, tie with strings. Ends may be secured with additional pork skins.

4

Sundry for a day (or bake in the lowest heat setting for 6 hours).

Binagoongan Rice

5

In a pan over medium heat, fry fat from the pork skin in oil. Sauté garlic, onion, and siling labuyo for a few minutes.

6

Add chopped pork meat and saute.

7

Add tomato and mix. Mix in bagoong and continue cooking for a few minutes.

8

Add rice and cook until dried up. Spread mixture onto a plate. Set aside to cool.

9

Place a moderate amount of cooled bagoong rice in the middle of the pork skin. Wrap the skin around the mixture and tie it tightly into a log form, making sure there are no openings.

10