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Famous Filipino dish, the Chicharon Camiling (deep-fried pork belly of Camiling town)

Updated on April 6, 2011

The yummy Chicharon Camiling

Camiling is one of 17 towns of Tarlac province located in the western section of the Philippines’ biggest island of Luzon. Chicharon is how people of Camiling town call fried pork belly, which is a specialty of the said town, hence the name of the dish, Chicharon Camiling.

Residents of this town pride themselves with the chicharon’s distinct crispiness and yummy taste reinforced by its mouth-watering aroma. Cut into bite-sized cubes and partly soaked in locally made fish sauce called “bagoong”, then mixed with fresh onion and tomatoes, the chicharon is an irresistible viand eaten alongside a plateful of native white rice. It may also be used as meat ingredient for certain indigenous vegetable dishes like “dinengdeng or pinakbet” (sautéed mixed native vegetables) and “munggo” (dried mongo beans).

Cooking the chicharon is as easy as deep frying pork until ready after boiling it in a large pot of water with salt, garlic, peppercorn and bay leaves for 45 minutes or until tender. Although locals of Camiling town swear to having at least 2 more secret ingredients and procedures known only to a few people, purportedly handed down to them by their forefathers who originally perfected this dish. Reports also have it that the Chicharon Camiling dish has been been around for over two centuries now.

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    • profile image

      cher 6 years ago

      Nice; ka-takam!

    • profile image

      carolyn 6 years ago

      delicious

    • profile image

      dlanor 6 years ago

      sarap. high blood

    • profile image

      gardenia 6 years ago

      chicharon ni Manang Susan yan o kaya ni Clarissa,yummy!

    • Thelma Alberts profile image

      Thelma Alberts 6 years ago from Germany

      Yummy! I love chicharon.

    • profile image

      mari 5 years ago

      makaranup.....

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