May 2, 2011


On my way home after going to school on my supposed enrollment, where the registrar wasn't around, I ran into a small sari-sari store selling chicharron at Php 6.00/pack. Chicharron, tsitsaron locally, is a dish made of sun-dried pork rinds and deep fried seasoned with salt. But there are also a lot of variations depending on what country or locale it is prepared. In the Philippines, tsitsaron made of pork rind is famous. But there is also this tsitsarong bulaklak, made of pork intestines. 

Instead of feasting on it right away, I decided to bring it home so I can take pictures of it too. It is a favorite among Filipinos, especially as pulutan - food taken with alcohol. It barely took five minutes for me to consume it all, because it was so delicious. The downside though is, because it's made obviously of pork fat, cholesterol is one concern over this. My uncle sometimes make these, whenever they slaughter a pig during fiestas or other occasions. Here's how he makes tsitsaron, the traditional Filipino way. The favorite dip for this is a mixture of vinegar, crushed garlic, and pepper.

1. Pork Rind, cut into desired sizes.
2. Water
3. Salt to Taste
4. Vegetable Oil, for frying.
5. Vinegar, during sun drying.

1. Boil pork rinds in water and salt for 20-30 minutes.
2. Drain water, place pork rinds on a tray or pan while slightly sprinkling vinegar over them. Vinegar helps stave away flies and other insects from getting into the pork rinds when sun drying.
3. Dry it under the sun for about 1-2 days until it gets hard. Others, bake it on an oven at about 300F for three to four hours. But drying it under the sun, gives it a distinct and worked-for classic tsitsaron flavor.
4. Fry it over high heat until they puff up, like pop corn.
5. Drain oil, then serve it with the dip.
6. Enjoy.

Baking it over the oven is one way to hasten the process. But when we talk about classic Filipino tsitsaron, it should be done the traditional way.

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