It’s been on the back burner for a few years. I always wanted to cook a good chicharon, WITHOUT any added MSG. So I have taken the first step. Identified the wholesaler of bulk pig skin/fat (YES, it is IMPORTED from the U.S.) and today we purchased a box with 28+ kilos worth of fat for our first experiments… Madly searching high and low in Cebu for three gallons of pork lard (for some reason, there isn’t any readily available just now so we will probably have to make our own!) and tomorrow a local expert has been hired to demonstrate the process of making chicharon…
If we manage to create a good chicharon, we will probably eventually sell it. Right now, the hypothesis is that maybe a chili chicharon might be good, or maybe a lemongrass chicharon or even a vinegar chicharon… At any rate, we will enjoy the process, I am sure… Imagine how much chicharon we will have to taste test over the next few months… hahaha.
The photo above, taken at one of the many purveyors in Cebu of chicharon that is cooked minutes before you buy it. Who knows, eventually a Zubuchon Chicharon maybe?! :)