by Ariel J.
One of the most favorite “kutkutin” during chikahan is the “Chicharon”.
Some of the stalls at the mall are selling a variety of chicharons, such as chicken skin, pork skin, and the pork intestine (bituka ng baboy), which I am a big fan of.
One time, I visited aome food stalls in Quezon City, with one having a lot of customers. Out of curiosity, I asked what it was about and found out that it’s selling a different kind of chicharon, a “Chicharon Belly”.
A pork belly (liempo) which is cut like 2 inch bacon strip and is selling like hotcakes.
They were using a meat slicer for uniform thickness, and also to attract a lot of customers (including myself).
But when I tasted the pork belly chicharon, it tasted so plain and ordinary and the serving is quite small.
So, when I got home, I made some chicharon liempo myself.
I boiled a pork belly with salt & pepper and bay leaves. Put it in a freezer, sliced it thinly and around half inch in width, add salt & pepper again, then fry, voila...
I served it with spicy vinegar but my sons preferred with gravy.
You can try it yourself!
• 1 kl. Liempo (around 2 inches thick)
• 1 pc. Onion
• 2 pcs. Bay Leaves
• Salt and Pepper
• Water for boiling
• 1 sm. package magic sarap
• Oil for frying
Cooking Procedure :
1. Boil the liempo with salt and pepper, water, bay leaf, and onion until tender. Set aside.
2. Rub some salt, pepper and magic sarap.
3. Refrigerate overnight.
4. Cut the liempo thinly (like bacon-thin) horizontally.
5. Fry in batches until golden brown (do not over crowd the pan).
6. Serve with spicy vinegar or gravy.