Carabao Chicharon

Since moving overseas I’ve made it a point to try to be more adventurous in what I eat.  There are certain things that I still can’t bring myself to try, like balot, but I’ve just added something new to my list of snacked-on animals: carabao.  This is sort of cheating, because it wasn’t a carabao steak or anything like that, but it was still a carabao product.


What I had was carabao chicharon.  Chicharon is a Tagalog word, borrowed from Spanish, that is the same thing as pork rinds or pork cracklins (sp?) in the US.

It tasted great!  Better than the other kinds I’ve had before, and as far as this type of food goes, it’s supposedly more healthy.

It was served with a vinegar and minced garlic dip which really made it taste great.

5 thoughts on “Carabao Chicharon”

  1. Ya, it's a little crazy to think about eating something like that. I did just get a shock though. I was replying to the comment someone made after you (above yours) and wound up realizing that pork sisig is made from pig brains. I've been enjoying that on a fairly regular basis. I'll never look at it the same way again.


  2. Ya. It does go good with beer. That's for sure. In the Philippines, something popular to eat with beer is called sisig. I was under the impression it was just chopped pork, until I looked it up on Wikipedia to give you a link. Now I know it's made from pig brains…


  3. I wouldn't blame you for not even wanting to go near balot. That's not food, that's a dead bird in an eggshell. Until they take the foodie world by storm it's just another ethnic food specialty for the uber-adventurous. Chicharon is much easier on the eyeballs.


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