1. Transfer pork rind/ chicharon pellets to the paper bag provided inside. * DO NOT USE OR INCLUDE FOIL/PLASTIC CONTAINER.
2. Fold the end of paper bag three times, about one inch per fold.
3. 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.
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.
I 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.
The 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.
I only see them roaming around public market and I only see them twice a week. Saturdays and Wednesdays – our town public market days. They are carrying a large clear plastic filled with chicharon like product, plastic thrice the size of regular rice sack. On the left hand is a 1.5 L Coke bottle full of chili and vinegar.
It was strange. I have never seen their product in any permanent store establishments. I have never seen it on groceries, sari-sari and supermarkets.
I drove her to town clinic for the third anti-tetanus injection. The clinic is just next to public market and that day was a market day – Wednesday.
I called the vendor and asked what he was selling? He said it was chicharon macaroni. Wow! I thought it was a chicharon baboy or a chicharon bituka. It really looked like a 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 size.
I bought ten pesos. He put my order in cellophane. He gave another cellophane with vinegar.
The flavor? No shocking flavor and aroma. Just bland and crunchy. It was borrowing the hot and spicy flavor of chili and vinegar concoction. I never like eating it without a dip.
It was a chicharon macaroni. I was not able to extract more information. How and where it is made?
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.
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…
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.
I asked about this chicharon because it is really nice too look at. A very neat packaging and label. The content, chicharon baboy, looks very clean. The scenario got more interesting whey the staff told me that it contain less fat.
I wonder how they did that! Somebody tell me please!
I bought two 100 grams packs for 60 pesos each. A total of 120 pesos for 200 grams of chicharon. If my memory serves me right, I can acquire this quantity from street vendors and sari-sari store for less than fifty pesos. But if we consider that it contain lesser amount fat, sixty pesos is a good deal.
This chicharon is chrunchy with no hard part as compared to street version. Taste less salty and every piece is fuller.
Available in plain and spicy variants. I only tasted the plain version because the other one is out of stock.
Pork Skin, Iodized Salt and Vegetable Oil.
Pat & Kat
# 285 Brgy. 7 Amaya, Tanza
Tel. No.: (046)437-6387
Cell. No.: (+63)921-7261093
I saw this vegetarian chicharon in magazine I borrowed from my friend. I got a little curious. I bought one to try.
Jump in if you want to make your own vegetarian like this.
The vegetarian chicharon is product of Liwayway Marketing Corp. The Oishi Marty’s Cracklin’.
It is not made of meat, good for those who hate meat! Contains zero trans fat. The main ingredients I see are green peas, tapioca starch and potatoes.
energy – 160 kcalories
saturated fats – 4 g
trans fat – 0 g
cholesterol – 0 g
sodium – 230 mg
total carbohydrates – 80 g
protein – 2 g
The price is 6 pesos for 26 gram pack. I like the taste of this vegetarian chicharon. It posses mild saltiness and unique flavor . I cannot compare the flavor with the real chicharon because they are totally different things.
This video emphasize that Marty’s crackling is not made of pig skin. It is made of vegetables instead.