What is it about deep fried porcine epidermis that makes it taste so incredibly good? I am not that big of a fan of dried squid, sisig or bullâ€™s balls but give me a freshly made bowl of salted chicharon and some good vinegar and you have given me a taste of heaven on earth. I was trolling around Market!Market! yesterday looking for some potted phaleanopsis orchids to give as a present but was unsuccessful and on my final steps towards the car, I decided to pop into Lapidâ€™s freshly popped chicharon stall and decided to buy a few bags. While choosing my chicharon, they fried up a fresh batch of pork rinds right in front of us and the sizzle, crack, smell and sprinkling of salt was enough to make me buy three bags of chicharon! I couldnâ€™t wait till we got home and ate a good portion of one bag in the car on my way homeâ€¦thank goodness I wasnâ€™t driving!
This chicharon is very very good. It is light, crunchy, airy, surprisingly not oily feeling or tasting, and just the right amount of salt for me. At PHP37 for a 100 gram package (without laman) and PHP57 for a 100 gram package (with laman) it is a great deal, in my opinion. Compared with a bag of chicharritos (another favorite) or even Tostitos, the Lapidâ€™s prices are extremely affordable. It is amazing to me to see how much oil it is cooked in but the final product does not seem oily at all. And they donâ€™t seem to have any tricks to draining the chicharon either. I have tried to make chicharon before and while it was very good, Lapidâ€™s is a much simpler and cheaper alternative, thanks. And the vinegar they give you is native and tasty, a perfect match for the chicharon. The next time you are looking for something to put out with drinks, have several large bowls of freshly cooked chicharon from Lapidâ€™s and I am certain your guests will approve!