Chicharonare quite popular in the world. These Filipino delicacies are are actually a combination of cultures that visited the country in the past. In this article we will talk about a Filipino delicacy that is made up of a pork’s meat and skin. If you are a pork lover, then I guess this will serve your appetite.
It is also known as the—
Fried Pork Rinds” in the western countries. This food is actually made from the skin and meat of a pork. By deep frying the pork the fats will be released and eventually the pork will turn into a crispy brown food.
This food is actually a part of traditional gourmetin Latin America and other countries that had a Spanish influence such as the Philippines, Guam, Mexico and El Salvador. In the Philippines, we sometimes add this delicacy in vegetable viands such as Mongo Guisado.
What’s the Taste? Hmmm
Are you familiar with the newly found taste in our tongue? Yes, the Umami that I have been talking to! Umami is actually the “brothy” and “meaty” taste in a food!You can also add the “savory” taste of the food.
In a high quality Chicharon you will actually taste the umami with the combination of being salty. Other people tries to dip this Filipino delicacy in a vinegar or apple cider. It actually neutralizes the extreme saltiness of the food and adds up to the savory taste. This food is actually…… addicting! haha!
You want a Recipe of this Filipino Delicacy?
In order for us to see what is this Pork Rind, I will show you the basic recipe in creating a Fried Pork Rinds.
Pork Belly ( chose those meat that are attached to the skin)
Seasonings and Spices of your choice (pepper, salt, soy sauce, paprika)
Vegetable or corn oil
Season your pork to taste. You can actually experiment on what is the best season for you. Add up a bit of sugar, some pepper and soy sauce. Others adds up sugar to lighten up the taste. Put it in the refrigerator overnight.
Rinse the pork belly. Let it dry and chop it into desired sizes. The common sizes are about an inch in wide and length.
Place the pork bellies in your frying pan or wok. Add up a little amount of water that can cover the meat.
Wait until the fats are released in the pork, and the initial water be vaporized. This will leave the pork fat in the wok that will serve as the “oil” to fry the pork belly.
Monitor the oil if it is enough for the meat to be soaked. If you need to add up some oil, you can use the vegetable oil or the corn oil. Check every now and then until the pork meat becomes crispy and crunchy.
Serve your new Filipino delicacy called Chicharon.
The above recipe is just a basic one. There are different kinds of recipes in making a chicharon.
If you want to buy this awesome Filipino delicacy, you can try the said to be the best chicharon in Daet. They have a special way in cooking the pork meat that gives an umami taste inside your mouth. Cebu is also one of the best chicharon dealer in the country, they are actually famous in Filipino delicacies that consists of “pork”. I recommend on checkin out these two provinces that sell high quality fired pork rind.
Normally, chicharon are packaged in a plastic sealed only with a rubber band. You can actually find it in bus terminals.
Overall, this Filipino delicacy is good to eat. I actually like it when traveling by bus. But due to its high fat content, this is actually hazardous to people with problems in the heart and legs. I suggest to eat in moderation.