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“Maskara” is the Filipino term for all the parts of the pig head composed of skin, cheeks, ears, snout and lower neck. All of these parts can be used to make the popular Filipino dish “pork sisig” or you may try preparing something new out of it like this maskara chicharon recipe.
You cannot find “maskara” sold in supermarkets here in New Zealand or in most foreign countries. Pig heads and innards are just thrown away after the pig has been slaughtered because they are considered to be waste products. But here in our farm, our Kiwi neighbors knew that we Filipinos have a recipe for just about every edible part of an animal. So every time they slaughter a pig, they see to it that they give us the pig head, the heart, liver, and kidneys. Most of the time, we make sisig out of it. But yesterday, I decided to try drying the pig ears and cheeks in the oven then deep-frying them just as I would prepare pork chicharon.
I admit that this is just one of my kitchen experiments. But I am happy to report that it turned out well. Maskara chicharon is a great way to utilize parts of the pig head turning it into something edible and tasty. Slow drying the maskara allows the fat to drip and leaves you with crispy pork skin and tender bits of meat. Make this maskara chicharon a pulutan or chop it to bits and toss it in your stir-fried vegetables. Enjoy! 🙂
- 2 kilograms pork maskara (pork cheeks and pork ears)
- oil for deep frying
- Preheat oven at 160 degrees celsius. Line baking pan with aluminum foil. Place a baking rack on top of the pan and set aside.
- Slice the maskara into strips about 1 1/2 inches thick. Line them neatly in the baking rack.
- Slow dry maskara for at least 2 hours. Turn them over once browned on the side.
- Deep fry the maskara until golden brown and crispy. When done, remove from heat, chop into bite sized pieces and sprinkle with salt. Enjoy!