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You might know chicharon as a light and crunchy deep fried and dried piece of pork skin, but Chicharon Camiling is a famous local delicacy in the historical city of Tarlac.
The craft of deep-frying pork until it’s crispy yet still tender traces back to the Spanish colonization of the Philippines in the 1500s. It has now evolved into one of the most loved dishes of the country, with different variations in every region. In this episode of 81 Provinces, we learn more about the art of cooking chicharon—Camiling style.
Jump to:
(0:00) Intro
(0:30) History of Tarlac
(1:02) Origins of Chicharon
(1:26) Chicharon Camiling
(2:00) Nanay Elizabeth
(3:27) Cooking Chicharon Camiling
(6:53) Camiling Public Market
(8:34) Nanay's Inspiration
(10:50) Outro
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