Comments on: The Chicharon Chronicles, Part I – “The Simmering”

By: Enya

Enya — Tue, 06 Dec 2011 15:32:53 +0000

Maybe you could prevent the kawa from rusting by seasoning it like a cast iron pan. Don’t use detergents to clean it, just water and a brush. Wipe it dry and coat it with grease before you store it. It’s beautiful and I hope your family gets to use it for generations.

By: reggie rullan

reggie rullan — Tue, 15 Feb 2011 09:55:15 +0000

hi again marketman!
the zubuchon sisig IS heaven.i just reheated it in a cast iron pan to get a crunchy crust. the following day my daughter reheated the leftover sisig and it became chicharon.that is brilliant – sisig chicharon! thanks for making it available in the airport!

By: Anything Under the Sun

Anything Under the Sun — Tue, 18 Jan 2011 02:04:12 +0000

hello market manila…..been busy lately and guilty of not visiting your site.

By: PICA PICA VEGGIELICIOUS

PICA PICA VEGGIELICIOUS — Sat, 15 Jan 2011 15:00:28 +0000

hi MM! I hv this super baby kiosk bisnes..i think your blogs wld be a great help

By: Jenny

Jenny — Sat, 15 Jan 2011 13:08:24 +0000

Good job in posting this! We do chicharon in Davao too. :-))

By: betty q.

betty q. — Tue, 11 Jan 2011 00:56:23 +0000

Thelam, I am making a second batch, drying in the oven right now…will take it out maybe tom. morning and render the fat. I forgot to tell you, we made the chicharon at the store for 5 years from late-70’s to early 80’s. But in total, this is how we made chicharon for the last 30 years now. It has never failed me yet. I prefer to fry it right after rendering the fat…the pork skin is deep tan in color and some blisters start forming along the edges and the skin is still quite soft and pliable…straight inot the hot fat to deep fry them and they turn out really puffy!

Let me know how yours turns out!

By: thelma

thelma — Mon, 10 Jan 2011 23:53:35 +0000

thanks, betty. i will try to cook the chicharon this weekend the way that you make yours.
i was able to buy from the filipino store here a bottle of suka already with garlic, black pepper and siling labuyo. that would be a good pair for my chicharon! dessert would be
mm’s fried bananaque with vanilla ice cream.

By: enna

enna — Mon, 10 Jan 2011 18:34:54 +0000

uli na jud mi after a month sa cebu. I just remember the taste of zubuchon we had. Even
my norwegian husband is still talking about it, the best lechon he have tasted, he said. Now there’s chicharon. Samot na jud he will be more excited next time we visit cebu. Hope you use my pasalubong, brown cheese from norway. Norwegian usually use brown cheese in their sauce for beef, reindeer or moose. Enjoy, MM.

By: Getter Dragon 1

Getter Dragon 1 — Mon, 10 Jan 2011 18:05:24 +0000

Its always a delight to learn of various cooking vessels, such as your kawa. They say the kitchen in heart of a home. Certainly the passing of the kawa from one generation to the next is an extension of that love.

Instead of Fe poisoning, I’m thinking perhaps you won’t have anemia to worry about as a health issue!

For the residual rust, maybe sandblasting done by an artistic hand could be of help.

By: chloe

chloe — Mon, 10 Jan 2011 13:24:14 +0000

2 days ago, my brother and I fried kilos of bagnet, and after devouring half of it for crunch test, I did not want to eat more for fear that i would be an emergency case…….. and now this post is killing me! I can’t wait till morning to buy me a chicharon laman— yummm yummm!