Freshly Popped CHICARON at the BEACH

My most excellent aunt, "Ma Veds",
she of the Legendary Tapa Recipe,
gave Lola Sally's Clan a Special Foodie Surprise
during our family's recent Subic (food) trip:

Freshly Fried Chicharon on the Beach!!



This Cardiac Special,
good for a clan of 40+++ Hizon pax,
was our foodie highlight that day.

Grandparents and Grandkids,
Aunts and Uncles,
Nephews and Nieces,
all elbowed each other
to get the best view of this semi-dangerous frying process.



We dumped a load of charcoal worthy of Bobby Flay,
made the grill red-hot with the help of Famayfay,
(pamaypay in pampanga ",)

and then got the heavy baking pan filled with oil bubbling
to extreme temperatures, at the risk of the flames
burning down the large nipa hut/cottage we rented for the day.



Under Ma Ved's strict supervision,
the raw "pork rind cracklings" were carefully placed
in the bubbling cauldron of boiling oil.

With constant stirring and endless fanning,
we managed to come up
with possibly the best Chicharon we've ever enjoyed as a family!!!

Since the Hizons are carnivorous pork lovers,
the freshly-popped Chicharon was devoured quite quickly.



Try this yourself soon!


And don't forget to bring a fire extinguisher.