Comments on: Huge Chicharon a la Gidor…

By: natie

natie — Fri, 11 Mar 2016 14:58:24 +0000

Cardenas Mexican Grocery in Las Vegas has huge pillow-sized chicharones. Amazing sizes! Freshly made behind their counter.

By: Sleepless in Seattle

Sleepless in Seattle — Mon, 07 Mar 2016 18:30:48 +0000

Mexican carneceria sells huge almost pillow size chicharones,my hubby loves them together with bagnet style Chicharon,we buy this goodies twice a month freshly cooked in Tacoma.Washington ..I just imagine how big they vessel they cook it with.We go home,cut them up in regular size pieces,will freeze some bagnet Chicharon for future use on pinakbet,now we live part time here in Pampanga,I miss those huge chicharones.

By: Khew

Khew — Fri, 04 Mar 2016 14:22:59 +0000

I’m thinking, get or fashion 2 sizes of wiremesh fry baskets, one fitting snugly into the other with the pig skin clamped tightly in between. Perhaps you may need to tie or clip the baskets to ensure they don’t loosen from each other due to the action of the oil and pig skin. Don’t know if the wiremesh would leave a pattern on the skin, though.

By: Joey

Joey — Thu, 03 Mar 2016 00:59:49 +0000

I cannot eat chicharon anymore (elevated cholesterol level) but maybe I can borrow it for a few nights? I will use it as my pillow so I can have chicharon dreams when I sleep… :-)

By: Marketman

Marketman — Thu, 03 Mar 2016 00:08:18 +0000

Shane, thanks for that link, now I have a better idea of how to do it. I like the uncurling while hot, we have done that for our fish tacos… Patrick, thanks, yes, this would be very similar to the large Mexican chicharonnes. And I like the idea of having this with salsa!

By: Shane

Shane — Wed, 02 Mar 2016 15:12:41 +0000

https://youtu.be/6nARo_ECAGU

this might be of help

I spend time in Mexico City and drive out to Tijuana given the proximity to San Diego. I love chicharon with salsa

By: Patrick

Patrick — Wed, 02 Mar 2016 13:48:49 +0000

Hi MM,

I’ve seen this kind of Chicharron sold in Mexican grocery stores in California. The last time I had some, it took us two days to eat it all. There are also YouTube videos on it that may help you and your chicharron expert figure out how to keep the skin from curling.

By: Clarissa

Clarissa — Wed, 02 Mar 2016 10:04:06 +0000

Wow. This looks like a crispy pata, but only with best and most favorite part, the skin! :)

By: Kasseopeia

Kasseopeia — Wed, 02 Mar 2016 06:34:23 +0000

“A social chicharon.” At first, I read it as “sosyal na chicharon”.

I would imagine something like a wire “cage” to hold the chicharon flat (like two oven racks pressed together) while rendering and during flash-frying. As for seasoning, perhaps it should be seasoned with a shaker, as opposed to being tossed the way smaller chicharon are.

Excited for the final product! I hope it’s available when I return to Cebu.

By: ros

ros — Wed, 02 Mar 2016 06:12:28 +0000

WOW! & YUM! Props for Gidor. :D
My own imaginings of this experiment involves fish hooks/needles, butcher twine, a cookie cooling rack/sheet(hmm, are galvanized chicken wire food safe?), lots and lots of lard and a big enough kawali to contain it all.