Because of its crunchy taste, with or without sauce, the pork chicharon remains as the ideal pulutan in the Philippines and in fact, we Filipinos, young and old cravers, created various ways to prepare this food. Amazingly, my parents added this to our list of home cooked foods.
The crispy texture as you can see is the pork skin which is the food’s main ingredient. The pork skin is being seasoned of your flavor first and then being heated and dried up under the heat of the sun. It reaches only a few days before the skin is pan-cooked with the boiling oil in it.
Chicharon cracklings are habitually plunged in vinegar sauce of chopped onions and garlic to make it an absolute lip-smacking appetizer and home cooked food.
In spite of being a lover of this food, everyone should be aware of eating chicharon too often. As we already know, excessive fats inside our body are quite harmful.
Please visit our website, one of the best liempo in the Philippines - Mr. Liempo, awarded as best liempo of year 2012. Visit us also in Facebook.
