Chicharon is Filipino deep-fried pork rind, puffed and crisp, eaten as a snack on its own or used as a topping for lugaw, goto, and other dishes. Regional varieties include chicharon bulaklak from pork intestine, each showcasing a distinctly textured, crispy approach to frying pork.
Chicharon
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There are 4 subtle but important distinctions between these comforting rice porridges.
Crispy, juicy, and made with a recipe dating back to 1965, this revived neighborhood favorite is giving the fast-food classic a little competition.
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Every pancit has its own personality. Read along to meet some of them!
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To celebrate this year’s Tuna Festival, why not brush up on your knowledge of tuna and how to cook and enjoy all of its parts!
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