Pinoy Food & Other Cuisine :: Food PhotoBlog and Events |

A vendor takes a break and places his basket of “chicharon” (Pork Cracklings) by the breakwaters of Manila Bay. The chicharon is an affordable snack for the hungry as they stroll along the bay. Chicharon is made by deep frying the fat of pork rind.

Boil cut pork rind in water and salt for 30 minutes. On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours. Set aside and let cool. Deep fry rinds in a skillet in hot

I prefer chicharon with some meat in it. This street version is full of air and monosodium glutamate (MSG) but its price is within the reach of the afternoon strollers by the bay.