Comments on: Chicharon Carcar Style…

By: Chicharon ala Carcar, Cebu

Chicharon ala Carcar, Cebu — Sun, 29 May 2011 15:14:31 +0000

[...] If you wanna read about how this is done, you can check out Market Manila’s article here. [...]

By: Acer_M

Acer_M — Tue, 23 Feb 2010 12:49:28 +0000

Is Carcar chicharon available here in Manila? I was in Cebu last weekend and got a bag of carcar chicharon. too bad i only got one! wish i had bought more! i think this is different from lapid’s. we left the bag open overnight and it stayed crispy! amazing..! :D

By: thelma

thelma — Tue, 19 Jan 2010 08:01:39 +0000

the best chicharon that i have ever tasted come
from guagua, pampanga. aside from enjoying it with
vinegar, black pepper, red sili and lots of minced
garlic, i also add it to my ginisang monggo….delicious!!

By: john

john — Tue, 29 Dec 2009 09:59:46 +0000

There’s one guy in Carcar that I know of who uses pork skin from local pigs. He does not sell along the main roads but inside the market. The other great thing from Carcar are the deep fried innards of the pig that are sold in the late afternoon and evenings. These are from the remains of the butchered pigs for the inasals. They are tasty because they are marinated and braised before deep frying.

By: The Artist Chef

The Artist Chef — Fri, 23 Oct 2009 03:07:16 +0000

This is a deadly delicious chicharon!!!!

Now I remember how my Lola made her own version of chicharon. She hails from Pampanga that’s why there is no doubt she cooks well. What she did before was, she compiled all the pork skin every time she will have one. Then she will have it sun dried for how many days. Then she had this big kawa and she will fill it with oil then fry those pork skin. The best!!!! :)