Did you know that whole chunks of chicharon can be added to vegetable stews and the result is really fantastic? It’s a trick I learned from Speedy. He told me how his mom would add chicharon to monggo in lieu of the usual chunks of pork belly, and the humble pot of mung bean stew would be so delicious.
We have tried it, of course, and I have to say that the best chicharon is the kind with a layer of fat attached to the puffed rind. For the following recipe, you can make your own chicharon or use store-bought. If you’re in the Philippines, I recommend Lapid’s unless you’re in Cebu where fantastic chicharon is so endemic so you’ll probably have more brands to choose from. (more…)