Comments on: The Chicharon Chronicles, Part III — “The Puffing & Crisping” https://www.marketmanila.com/archives/the-chicharon-chronicles-part-iii-the-puffing-crisping A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Mon, 17 Jan 2011 15:34:19 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Charlene https://www.marketmanila.com/archives/the-chicharon-chronicles-part-iii-the-puffing-crisping#comment-277115 Mon, 17 Jan 2011 15:34:19 +0000 http://www.marketmanila.com/?p=16581#comment-277115 wow.. it looks really delicious! I wish I could cook like that… uhm! i really love cooking, but, I don’t know if I can have one like this too…

]]> By: Tugashaligi https://www.marketmanila.com/archives/the-chicharon-chronicles-part-iii-the-puffing-crisping#comment-277050 Mon, 17 Jan 2011 08:10:50 +0000 http://www.marketmanila.com/?p=16581#comment-277050 Matmat FTW!

]]> By: Peds https://www.marketmanila.com/archives/the-chicharon-chronicles-part-iii-the-puffing-crisping#comment-276946 Sun, 16 Jan 2011 17:46:17 +0000 http://www.marketmanila.com/?p=16581#comment-276946 i’m an avid fan of yours, since your on the topic of making chicharon, would you mind on making some chiharon bituka? TIA!

]]> By: VL3 https://www.marketmanila.com/archives/the-chicharon-chronicles-part-iii-the-puffing-crisping#comment-276895 Sun, 16 Jan 2011 10:35:21 +0000 http://www.marketmanila.com/?p=16581#comment-276895 wow sarap… now i know thank u…

]]> By: ERINE https://www.marketmanila.com/archives/the-chicharon-chronicles-part-iii-the-puffing-crisping#comment-276889 Sun, 16 Jan 2011 10:10:48 +0000 http://www.marketmanila.com/?p=16581#comment-276889 JUst want to share lang…My mom was a meat vendor for a decade and during those times, she used to bring home some back fat taken from the kasim part… I guess that was the best part for making chicharon.. It usually take 12 hours before i have the chicharon to be really crispy, because after having it pre cooked, I still have to wait until the skin has dried out so that when i deep fry it, it will pop out.. Yes, the kitchen was messy after cooking at least a kilo, but it pays well… the chicharon was also good for dinuguan,,, pag hindi naubos,, recycle di ba????

Love your blog!!!!

]]> By: lanz cardinoza https://www.marketmanila.com/archives/the-chicharon-chronicles-part-iii-the-puffing-crisping#comment-276887 Sun, 16 Jan 2011 10:01:51 +0000 http://www.marketmanila.com/?p=16581#comment-276887 sarap pala ng chicharon..sana hindi butcha..kasi ang dami nagkalat na butcha na chicharon kasi hindi halata

]]> By: richard https://www.marketmanila.com/archives/the-chicharon-chronicles-part-iii-the-puffing-crisping#comment-276881 Sun, 16 Jan 2011 09:42:09 +0000 http://www.marketmanila.com/?p=16581#comment-276881 grabe, it looks so delicious…. chichariffic!

]]> By: ferdie https://www.marketmanila.com/archives/the-chicharon-chronicles-part-iii-the-puffing-crisping#comment-276791 Sat, 15 Jan 2011 22:25:33 +0000 http://www.marketmanila.com/?p=16581#comment-276791 its true to make a chicharon is really hard oras ang bibilangin mo..gud job MM, in my hometown we called that…. PUPOR a homemade chicharon.

]]> By: natie https://www.marketmanila.com/archives/the-chicharon-chronicles-part-iii-the-puffing-crisping#comment-276755 Sat, 15 Jan 2011 18:53:55 +0000 http://www.marketmanila.com/?p=16581#comment-276755 thanks, bettyq—-the ‘no splattering’ part is an achievement in itself!!! the pots and pans to wash are the ones on other burners, with meats simmering and other foods being prepped…they all needed serious scrubbing, and so did the stove top…

]]> By: maya yu https://www.marketmanila.com/archives/the-chicharon-chronicles-part-iii-the-puffing-crisping#comment-276719 Sat, 15 Jan 2011 15:53:02 +0000 http://www.marketmanila.com/?p=16581#comment-276719 ..wow kuya..im so thankful at napanood ko kau sa jsca soho..galing tlaga..

]]>