Take note of the teeny-tiny words “no pork.”
The Filipino affinity for crunchy pork crackling—whether in the offalpalooza that is sizzling sisig; sheets of crunchy lechon (suckling pig) skin; or chicharron bulaklak, flowers of pork fat—is legendary. This is perhaps best seen by the vast selection of pork crackling on offer at Filipino markets like Phil-Am Food Mart in Woodside’s Little Manila. The shop contains at least a half dozen varieties many in clear packaging bearing names like “Tito Al’s” and “Elena’s.” Sucker that I am for commercial junk food from other cultures I opted for a jaunty looking package of Chicharron Ni Mang Juan on a recent visit. It’s quite possibly the strangest Filipino chicharron I’ve ever had for one simple reason: It contains no pork whatsoever. (more…)
