Recipe Courtesy of Erik Leong, Chef de Cuisine at Mahina & Sun's
Photography by Duke Kenney
Course: Appetizer, Pupu, Side Dish
Author: Erik Leong


  • Pot
  • Wire Rack


  • Pork Skin

Dipping Sauce

  • ¾ Cup Apple Cider Vinegar
  • 2 Cloves of Garlic
  • 3 Hawaiian Chili Peppers


Prepare Pork Skin.

  • Boil pork skin for 2 hours in water.
  • When skin is tender remove from water and scrape off all excess fat and meat.
  • Cut the skin into small rectangles, place on a wire rack, and bake in the oven at 200 degrees until dry (5-6 hours).
  • Deep fry dried pork skin. Season aggressively after skin has puffed up and doubled in size.

Prepare Dipping Sauce.

  • Mince garlic and Hawaiian chili peppers.
  • Mix all dipping sauce ingredients together.


  • Serve chicharrones with the dipping sauce and enjoy!