Thursday, February 02, 2006

Lasang Pinoy 6: Chicharon


First, let me say I am late for this month's Lasang Pinoy. Sorry guys!

Second, this post is extremely high in fat.

Ok, now on with the show. This month's theme, care of Ting-aling of World Class Cuiscene is "Let's wash it down with booze!!". It's all about pulutan, which is our local slang for "food you take with booze". Actually, the word pulot means to pick up, so pulutan would, I guess, translate to finger food. But it's really much more than that. And it's so much more than that complimentary bowl of stale nuts they give you at the bar. It encompases a wondrous food group that people gather around and enjoy when sharing a few (or more!) glasses of whatever poison they prefer.

Now, there are tons of different pulutan here. Each province, each city, each barkada (that's gang or posse or simply "group of friends" if you're down with the linggo) has its own favorites. This is mine. Chicharon. Pork crackling or pork rind in most other places, but chicharon to my dear cholesterol-loving heart. Pure, unadulterated, fatty perfection. What you see pictured above is the only way I'll eat it...with the fat still on. Don't give me chicharon that's just skin. That's like eating air! I need the fat baby! And my favorite pieces look just like that...the little crackling barely even being able to curl for the amount of fat its got.

Yup, that's fat you see there. Not slyly hidden fat that lurks in burgers and pizzas. This is the actual thing. Fat and nothing else. Fat with no additives if you will. Ok, maybe some salt (woohee!). Chicharon is like the bad boy you hid from your mother. No good but so good. Just the smell of chicharon makes my knees weak. When I take the first bite I lose my train of thought. It's that bad. I mean good. I have eaten a good share of chicharon in my lifetime and it still happens: First bite, brain goes bzzzt. My favorite store (which sells only this) makes them fresh so you can feel the warmth through the sack. The anticipation is sometimes too much that I drive home with the sack pressed against my nose. Yes, an unholy addiction. Did you ever wonder why my name on this blog is ChichaJo? Well, now you know.

As pulutan it's perfect. These babies will line your insides and the booze will behave nice and easy. Then again, with this plus booze your insides may not be too happy. But hey, it's Lasang Pinoy! Live a little! :)

Note: To those who are wondering how this post and my last post can exist in the same blog...it's all about pleasure and compensation :)

32 comments:

ces said...

ang sarap naman ng taba ng chicharon na yan!as bad as it is..i only eat my chicharon when there's taba!

Lani said...

Now I know the story behind ChichaJo. Inuulam ko ang chicharon sa kanin with matching pinigang native tomatoes, yummy!!!

Marketmanila said...

Chicharon with spicy vinegar. Yum. A Diet Coke would do fine, thanks. Hmmm...and here I thought you would make it from scratch...Any favorite brands out there?

Mila Tan said...

Lapid's?

Pille said...

Oh, I had something very similar in Mexico back in September - it was most interesting:)

ChichaJo said...

Hi Ces! I couldn't agree with you more...only with taba! :)

Hi Lani! Hehe, a former boss of mine used to eat it the same way :)

Hi Marketman! Maybe I will hazard making these from scratch someday...as I used to hide my stash from my mom I never had the chance to actually make it, haha :) I like Lapid's Freshly Popped :)

Hi Mila! You got it! Lapid's Freshly Popped. There are lot's of Lapid's out there...this one is the one marked Freshly Popped (from the house that chicharon built in White Plains). There is actually a sign in their shop that says "Lapid's is generic, Freshly Popped is our brand name". Hoookay!

Hi Pille! Hey, that's nice to know :) I figured that thay had these (or it's many forms) around the globe...

Midge said...

Now that is what I call chicharon! Chicharong pang-ulam's what we used to call that stuff till mother and dad had to take maintenance meds for hypertension. ;p Tomatoes, patis, a bit of red onion, and a ton of chicharon - Lapid's or home-popped - is sheer bliss!

Karen said...

I think I know what to send you for a wedding present, hehehe! No, not a whole sack of the contraband but will try to find the original Lapid's recipe. Mwahahaha! :-)

paz said...

Never had this before. Would love to have at least a taste. ;-) Cool post!

Paz

ting-aling said...

Now I know why ChichaJo came into existence. I love chicharon dipped in vinegar. Thanks for supporting LP6 Joey!

ChichaJo said...

Hi Midge! Sigh...so good but really not the healthiest thing in the world...never had it with tomatoes and patis...I will try that next time!

Hi Karen! Would love the original recipe of Lapid's! :)

Hi Paz! Thanks! It's really good and a little taste goes a long way :)

Hi Ting! Thanks for giving me another excuse to eat chicharon! :)

nena said...

Oh yes, Jo and chicharon! Such a perfect match. :D

Have you tried it with atchara? I'm not big on chicharon, but I tried it with atchara recently, thanks to some friends from College, and it was good! If you want a change from spicy vinegar, the sweet-sour atchara makes a good topping for chicaron.

sha said...

I love chicharon with laman
not just the light puffy skin....

dito there are few pinoys who could do it well

baka ako na rin one day...

ChichaJo...

Zita said...

Oh my god! Cardiac delight!! gusto ko tuloy umuwi. Lapid's!!!! And chicaron bulaklak. Katakamtakam.

Ivonne said...

Oh I welcome the fat ... they look delicious!

JMom said...

Oh, I love that layer of crunchy layer of fat under the rind!!! Yummy with spicy vinegar :-)

ChichaJo said...

Hi Nena! I haven't tried it with atchara but that sounds great! :)

Hey Sha! If you do try it yourself please post about it :) Would love to read that...did you read Marketman's post on his chicharon before?

Hi Zita! I like chicharon bulaklak too! And chicken skin chicha...I guess I love them all...even chicharon bituka :)

Hi Ivonne! I love the way you say that..."I welcome the fat"...I do too! A little can't be that bad! ;) Or at least that is what I tell myself ;)

Hi Jmom! YES! With spicy vinegar for a nice chicha-and-a-sit-down :)

Jen Tan said...

hello there! =) i just have to say---i enjoyed reading this blog soooo much! i even read it to my sister because the way you put into words your love for chicharon---such LUST i must say! and i can totally relate as i am passionate about food i adore.

ChichaJo said...

Hi Jen! Thank you for drippong by and leaving such a nice comment! I am super-duper blushing and flattered right now :) Yes, I am super passionate about chicharon...as well as the other food I love! Nice to hear that you are too...it makes the eating so much more wonderful, no? :)

Angie said...

Hi From Victoria, BC, Canada, I was looking for a recipe for my Pork crackling, I am making a dinner tonight and my Sister-in-law and I both love it, remember it from our youths, I love this stuff, thanks for the great tips everyone.

ChichaJo said...

Hi Angie! Thanks for dropping by :) Nice to know you and your sis-in-law share the pork crackling love :)

Anonymous said...

I have three dips for a whole bag of chicharon when I'm super depressed:
1. mayonnaise with siling labuyo bits
2. sukang tuba with red onion, garlic and Kikkoman soy sauce
3. Knorr chili seasoning with ketchup

Hehehehe!!!
Grabe, I shouldn't be reading these blogs late in the evening. Makes me want to venture out and look for chicharon!

ChichaJo said...

Hi Anonymous! That sounds like a fantastic and surefire way to end depression! Thanks for sharing...I am going to try them!!!

Anonymous said...

have you tasted chicharon sawsaw sa sukang may bagoong? Golly nicer than sex!

ChichaJo said...

Oooh! I guess I am going to have to try that one too! :) That's quite a testament!

Anonymous said...

i wanna learn how to make chicharon, waaaaaaah, *salivating* arghhhhh , you guys are so mean, you want me to crave for what is I am avoiding, tell me someone tell me, how do i make chicharon as seen on the pic?...i dont have a blog :(

ogz said...

wow, thats what we usually buy Lapids Freshly Pop chicharon, i think they use clean or fresh oil to fry it, the product is more whitish and not too brown. err, there's some instances, my hubby has to drive me along timog and e. rod. to get it, sometimes its too depressing because they're closed around 9pm. Chicharon compliments with ice cold sarsi. yummy....i hope someone is kind to share the recipe on this blog :)

ChichaJo said...

Hi Anonymous! That chicharon was bought at my favorite chicharon place here in Manila...I don't know how to make it either. I'm sure we can find tons of recipes on the internet but I'm not sure if I'm ready to do that much intensive deep frying in the house :)

Hi Ogz! Lapids Freshly Popped is the BEST! :) And I too have gone out of my way to get it :) I wish I had the recipe, but then again, I don't know if I could achieve the same effect...thanks for dropping by!

Anonymous said...

although the thought of what it could do to my cholesterol level, blood pressure, lipids is truly scary...yes, it is really killing me softly...I can't resist not to eat chicharon for pampagana, especially if I have ginisang munggo with it...I wish I could taste that legendary Lapid chicharon with laman/taba, freshly popped and garlic/vinegar flavor...meron ba niyan dito sa Long Beach, California?

ChichaJo said...

Hi Anon! I don't know if they have any Lapid's Freshly Popped in Long Beach, but maybe something close at a Filipino grocery? I took a trip to Pampanga and bought some chicharon that had massive taba on it...amazing!!! It was so gooooood!!!

Anonymous said...

Hi! I read an article about pork cracklings on wikipedia. You will surely be overjoyed on what it says about health issues. Check out the link below.

http://en.wikipedia.org/wiki/Pork_rinds

check out the "Health Issues" Part

ChichaJo said...

Hi Anon! Thanks for passing on the link :) Like it or not though...chicharon is not exactly health food so I indulge in moderation ;)