Chicharron is a snack that is popular in every country with spanish heritage and probably has hundreds of regional variations. In the Philippines though a must have condiment with chicharron, is hot and spicy vinegar.
As a kid on vacation in the Philippines chicharron is one of the snacks I always bought. I can remember buying chicharron from vendors in the the Philippines and they often came with a tub with hot and spicy vinegar.
One of the tell tell signs to spot a Filipino is the persons love of vinegar. Being filipino I love the taste of vinegar:)
500 ml sugar cane vinegar
20 pcs. red and green Thai chilies
1 whole head garlic, peeled
1 tbsp. whole peppercorns
1 tsp. salt
1 tsp. sugar
In a saucepan, combine the vinegar, salt and sugar. Bring to a light simmer and mix until the salt and sugar are dissolved. Set aside to cool a bit.
Thoroughly wash the chilies and cut the stems before putting them inside the bottle.
Press the garlic cloves with the side of the knife to lightly crush allowing the flavors to come out. Put them inside the bottle
Put the whole peppercorns inside the bottle
With a funnel pour the warm vinegar into the bottle. Allow to completely cool at room temperature and seal the bottle with a cork.
Steep for a couple of days before using. The vinegar can be stored inside the fridge for several months. The flavors of the spices will intensifies the longer it is kept.
So get a bag of chicharron or some kind of pork rind snack and enjoy them with hot and spicy vinegar.