Comments on: Chicharon Carcar Style…

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!!!! :)

By: betty q.

betty q. — Wed, 21 Oct 2009 16:10:29 +0000

Betchay, …you have to remember, we are up North where the summers are short ..not like Thelma or ECC where it gets scorchng hot in the summer. When the temp. soars to 38 degrees here, then I sun dry the pork rind. and it takes only half a day!

Also, we do not have the luxury of eating freshly made chicharon here. Don’t know usually the best before date of the ones in Pinoy stores here. That is why I resorted to perfecting my own since I might end up in Timbukto. At least I know how to make things I lke to eat once in a while. Who knows, Betcahy, like Zena , you will find yourself one day where chicharon is unheard of. …then you can make your own…and open up a chicharon shop!…mwahahahaha,.

Ok…I will tell you how to make that Singaporean beef jerky on one condition. Should you decide to open up a Beef/Pork Jerky shop one day and become a PORK JERKY DIVA …or should I say MOGUL(ette?), I am going to collect royalties…the sole beneficiary of which is MM’s feeding program! OK?..hey, you will never know…just think of Mrs. Field’s!!! You could become the Mrs. Field’s of Pork Jerky industry in Pinas.

By: Betchay

Betchay — Wed, 21 Oct 2009 12:57:13 +0000

BettyQ: You mean 2 days to oven dry? I’ll just buy chicharon from the store—cheaper! :) I’ll send you my email for your Singaporean Pork jerky/floss recipe.Thanks!

By: joey

joey — Tue, 20 Oct 2009 09:45:38 +0000

Oh how lovely! I wonder if the fellow with the little semi-six-pack eats his own product…my belly would certainly not look like that if I worked in a chicharon making place! Heehee :)

By: betty q.

betty q. — Tue, 20 Oct 2009 06:46:39 +0000

Betchay…it is not how many hours BUT how many days to oven dry the chicharon. Because I make the one with a layer of fat (skin from the pork chops withabout an inch of fat?), it takes about 48 hours at about 200 degrees. However, if what you dry will be just the pork skin with 1/4 inch of fat, it will dry faster. When it is hard but not brown…just a tinge of beige…it is ready for fat rendering.

Ok…fingers are getting numb again so just please send me an e-mail and I will forward the recipe to you. A tip, freeze the pork loin or pigue (boneless) and ask the butcher to slice paper thin.

By: joel

joel — Mon, 19 Oct 2009 07:57:33 +0000

try putting cream cheese on your chicharon next time :)

By: Maki

Maki — Mon, 19 Oct 2009 04:48:31 +0000

i cant stop looking at this crunchy yummies… ^___^