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Chicharon - Tsitsaron makers of Bulacan.

Packaging.

 

 
 

Chicharon - Tsitsaron makers of Bulacan.

 

 

 

 

 

 

 

 

 

Chicharon - Tsitsaron makers of Bulacan.

Second cooking in oil.

 

 

 

 

Chicharon - Tsitsaron makers of Bulacan.

Skin are cut into small pieces. There are different varieties of tsitsarong baboy (pork cracklings). Some are made of the pork rind alone while others still have a larger layer of pig fat. Delicious but you can actually feel your arteries constricting with each successive mouthful.

 

 

 

 

  
 

Chicharon - Tsitsaron makers of Bulacan.

The drying of the pork skins.

 

 

 

 

 

 
 

Chicharon - Tsitsaron makers of Bulacan.

Bulacan is known for the best chicharon in the country. As mentioned yesterday it is made of pork skin.There are not enough pork skins in the Philippines because it is customary that you get the skin and the fat when you order your meat in wet markets.

Because of the shortage of pork skin chicharon makers need to import it from abroad. Korea is a big supplier of skins but it seems that the Belgian pork skin is the best and the first choice of chicharon makers of Bulacan. This might explain why Bulacan’s chicharon is indeed the best ! 

 

 

Lochristi is a town not very far from my home city in Belgium. It is really a small world.

The pork skins are unfrozen in the morning and put to dry in the sun for the whole day. In the evening, once the skins are dried and cut, they are fried a first time. The next morning they are fried two more times. It is an easy process but I suspect that there are some condiments that are added to the frying oil which give the chicharon of Bulacan its unique taste.

 

 

 

 

 

Chicharon - Tsitsaron makers of Bulacan. 

Chicharon (Chicharrón) is a dish made of fried pork rinds. It is a popular finger-food in the Philippines. Tsitsaron, as it is spelled in Filipino is usually eaten with vinegar, chopped chillies in vinegar or with bagoong (fish paste), lechon liver sauce, or pickled papaya called atchara. Tsitsarong manok, made from chicken skin, is also popular.

I always wanted to know how chicharon was cooked. It was an interesting journey with an unexpected Belgian connection.