Carl's Microwavable Pork Rind Chicharon

Cooking instructions:
1. Transfer pork rind/ chicharon pellets to the paper bag provided inside. * DO NOT USE OR INCLUDE FOIL/PLASTIC CONTAINER.
packed chicharon and paper bagpork rind in paper bagchicharon foil and pe bag2.  Fold the end of paper bag three times, about one inch per fold.
chicharon paper bag folded3. Set the microwave oven at the middle-highest temperature setting between 3 to 6 minutes depending on microwave wattage. For 800 watts, 2-4 minutes; for 700 watts, 4-6 minutes. (check microwave oven wattage)
4. Adjust the time in case of over/under cooking. Sprinkle with salt, flavor or seasoning.
Reactions:
The thick multilayered foil is one of the best and yet cost-effective packaging for food sensitive to rancidity. It is not suitable in microwave so a separate paper for  cooking is provided.
carlI guess deep oil frying can be done if microwave is not available.
Its an assurance of a newly cooked chicharon. The oil resistant paper provided and the microwave method of cooking are very convenient.
pork chicharon in oil resistant paper bagcooked pork rind chicharonThe words “export quality” and “no preservatives added” are somewhat too old and have no impact to most consumer. Pork rind itself has a bad reputation, persons avoiding or prohibited from eating such are hard to convince.
The 75 grams raw contents has 8% total fat, in which 9% is saturated, and 7% sodium. The value is not surprising considering it is a pork rind added with pork oil and salt.
The expiry date is a stick-on tag that is very convenient to implement, and perhaps easy to tamper by not so good hearted sellers. I am hoping they could implement indelible expiry date printing soon.
The claimed “tender and crunchy” is subjective. It is, provided that optimum cooking time and temperature are met.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

The Chicharon Macaroni

I only see them roaming around public market twice a week. Saturdays and Wednesdays – our town public market days. They are carrying large clear plastic filled with chicharon like product, plastic thrice the size of regular rice sack. On the left hand is 1.5 L Coke bottle full of chili vinegar.

It is strange. I have never seen their product in any permanent establishment. No display in groceries, sari-sari stores and supermarkets.

I drove her to town clinic for the third anti-tetanus injection. The clinic is located next to public market and that day was market day – Wednesday.

I called the vendor and asked what he was selling? He said it was chicharon macaroni. Wow! I thought it was chicharon baboy or chicharon bituka. It really looked like pig small intestines.

How much it cost? Ten pesos per cup. The cup he was using was the bottom of 1.5 L Coke bottle. The height was about 1/4 of the original length.

I bought ten pesos. He put my order in cellophane. He gave another cellophane with vinegar.

chicharon macaroni

The flavor? No shocking flavor and aroma. Plain taste and crunchy. It was borrowing the hot and spicy flavor of chili and vinegar concoction. I would never liked it without a dip.

Chicharon macaroni. I was not able to extract more information. How and where it was made?

I think it is good chicharon baboy alternative. It might be better than Less-Fat Pork Chicharon.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Ang Chicharron ni Mang Juan

Tikman ang sarap ng paboritong chicharron ni Mang Juan. Kikiligin ka sa pinakabago at kasabik sabik na chicharrong nababalot sa asim tulad ng Sukang Paombong. Kaya lasapin ang sarap ng original Pinoy merienda na siguradong swak na swak sa inyong panlasa. Yan ang certified sarap ng Chicharron ni Mang Juan.

chicharon ni mang juan

I dropped it back after reading the word “Chicharron”. Then my auntie said it is a rival of Marty’s Cracklin and it is more salable. I picked it up again. I read it is a Sukang Paombong no-pork chicharron. I inspected the ingredient list to know more…

Ingredients: 1) dehydrated green peas 2) vegetable oil (palm olein,  palm or coconut oil) 3) tapioca starch 4) dehydrated potatoes seasonings{ 5) natural and artificial flavors 6) sodium diacitate 7) hvp (from soybean) 8) disodium guanylate 9) disodium inosinate 10) silicon dioxide 11) rusk powder 12) aspartame 13) corn oil } 14) iodized salt 15) maltodextrin 16) natural spices 17) monosodium glutamate 18) citric acid and antioxidant

sukang paombong flavored mark

It really has no pork or meat of any kind but the long list is disappointing. Some of them cannot be found in my brain’s dictionary. The term sukang paombong was not included in listing. Maybe it is under the natural and artificial flavors – I thought it was one of the main ingredients.

In aspect of sensory properties, I prefer this over Marty’s. The vinegar flavor has a great impact on overall taste.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.