Comments on: Checking Out the Chicharon Competition… :)

By: wen

wen — Mon, 13 Jan 2014 05:44:23 +0000

hi meron po ba silang online shop sa facebook?

By: Marketman

Marketman — Fri, 16 Aug 2013 03:33:47 +0000

eve, yes, I completely agree, different strokes for different folks. Our own cooks were trained under the "Carcar" method and practiced extensively. We cook our chicharon in cast iron vats in smaller portions than most manufacturers in Carcar. And we use the same pork skins, which are imported from Europe or North America. We cook our chicharon in pure lard, not vegetable oil like many other chicharon places in Manila (they use lard in Carcar too) but the main difference is that we do not add any MSG, or any products that include MSG in their flavoring make-up. That's the main difference. MSG, vetsin, ajinomoto, aji-flavoring, etc. are the prevalent ingredients for many mass produced chicharons. And we sell our product within 48 hours of making it in most cases and put a VERY short expiry date on our product, unless others that put 2-3 month expiry dates to make them last longer on grocery shelves. Here's a link to a visit to a wonderful chicharon maker in Carcar, as well as the start of the multi-post chicharon chronicles I wrote. I encourage everyone to taste and enjoy as many types of chicharon as they desire. :)

By: eve

eve — Fri, 16 Aug 2013 03:24:51 +0000

i believe that everyone has different tastes. so far zubochon is ok but its much better to taste original carcar chicharon. i think this blog is more in favor with zubochon as you are promoting your own product. Carcar chicharon is famous not because of its “laman” other chicharon also has that but they differ more on how the pork is cook. and how it becomes puffy crunchy and tasty. That’s what makes it a delicacy and a food you want eat from time to time :D

By: rodel

rodel — Thu, 11 Jul 2013 17:00:43 +0000

HELLO PO PAANO MAG-ORDER SA INYO CHICHARON? PWEDE PO BA EUN SA MGA STORES,, JUST TEXT ME OR CALL 0923-216-4615

By: mike

mike — Mon, 22 Oct 2012 06:27:36 +0000

Hi marketman. It’s a good topic that you’ve shared.
Can you please advise what is the best type of pork skin to be used in chicahron business, maybe the cheapest type.
We started chicharon business 2 years ago but was stopped early this year because of mismanagement, and now I’d like to start again. Any advised will be helpful. Thanks in advance.

By: pat

pat — Tue, 10 Jul 2012 13:21:45 +0000

hello marketman! out teacher says that you have a great criteria for choosing the best chicharon. this blog of yours will be a part of our research subject. as instructed by our teacher, i would like to know your real name so that we can make it as a reference. you can email me at patriciamarilla@yahoo.com

By: ann

ann — Sun, 18 Mar 2012 15:44:44 +0000

chicharon at its best here in Pampanga!
btw, mr./ms. Pits, it is not fititchan, it’s pititian. :) pititian is a Capampangan word. :)
my Mom makes chicharon also. when there’s occasion here in our house, people always ask for her homemade chicharon. simply the best!
hope to taste Zubuchon soon!

By: joyce

joyce — Thu, 23 Feb 2012 10:04:01 +0000

Last time my friend visited me in Manila she brought bags of Chichiritos which I though were good. Will ask for Zubuchon chicharon next time hehe.

By: betty q.

betty q. — Wed, 22 Feb 2012 17:03:13 +0000

MP…when your hubby invites his new colleagues over for a soiree, make some BEER STICKS….savoury bread sticks and before baking them, brush with lobster oil infused with garlic. In a pot, heat some lobster oil (depending on the quantity of your bread sticks), then saute garlic until soft but not browned. Let that cool and brush the sticks with it before baking. For the dough of the bread sticks, I add crushed fennel seeds, touch of cayenne, ground pepper, seasoned garlic salt, beer and yeast and a touch of sugar. I often am too lazy just to go in town and just buy fennel seeds when I am out of it. So, often I use the MOntreal steak spice or Chicken spice which I always have on hand.

I made this up when we were up NOrth when I wanted something to serve with hubby’s buddies. The bread sticks (grissini) at stores are just so plain and big BLAH in taste.

I must warn you though that if you want some for yourself, best to set aside yours first before you serve them and once you turn your back, it will be GONE!

I made 3 batches (each batch yielding 96 dangkal long sticks) . I am currently making my second batch. This one I will brush the sticks with bacon-garlic infused oil!!!! The third batch will I think I will just make when I visit my nephews in the East. That one, I will brush with garlic infused lobster oil!

By: Eve Cruzin

Eve Cruzin — Wed, 22 Feb 2012 10:01:30 +0000

There is Pork Chitcharon Microwavable from Davao. You will cook it like a (microwavable) popcorn, it pops and crackles when opened, hot and crunchy (taste is ok) … I have not seen anywhere else producing such ..

check out the web https://porkybest.weebly.com/products.html