Chicharon
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieSome say that chicharon (cracklings), among other things, gives Filipino cuisine a negative image abroad. Deep fried fat… guess, it can’t get worse than that. But, hey, chicharon is only a small part of Filipino cuisine. I must admit, however, that we Filipinos have perfected the art of chicharon making. It’s big business here because, yes Maria, chicharon is delicious. Dip it in vinegar with a little salt, some chopped onions, garlic and crushed chili pepper and you’re on to a wonderful gastronomic experience. Don’t do it too often though. Like they say, life’s greatest pleasures are few and far between.
Above is a photo of a chicharon stall in front of the supermarket at Robinson’s Metro East selling various kinds of chicharon–chicharon bulaklak (pork omentum), chicken skin, chicken intestines and pork skin (rind). Unfortunately, the resolution isn’t too good. I had to take it with my Nokia 3360 cam phone since cameras are not allowed inside the supermarket.
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what are the benefits you can get in managing a chicharon com.??
I wouldn’t know, Princess.
hi
Hi do u know a good culinary school that specializes in filipino cuisine?
There is no better culinary school then “the school of Lola” ha ha.
And where is that SGeluz, perhaps I can enroll. If I come across a school of common sense, I’ll make sure that you get it in your mail.
what are the benefits in eating chicharon ?
how to cook???
thanks a lot