Filipino health food at its finest!
Had discarded organic chicken thigh skins from a successful slow-cooker chicken adobo and decided to try a chicharon manok recipe from Filipino Chow.
Was a little skeptical due to the simplicity of the ingredients, but that is the magic. Just a little salt and pepper to taste, and you have a delicious, indulgent snack.
Try it with a nice vinegar to get a balance of salty and tart.
Chicharon is a type of pulutan, or "finger food," in the Philippines, that takes a wide variety of animal cuts and fries them to a crisp, golden brown. Often these snacks are eaten with a form of alcohol, from beer to a favored liquor. The concept is similar to Spanish tapas or American appetizers or snacks, although the cultural meaning is a little more nuanced than "snacking."
Influenced by the Spanish culture that colonized the Philippines in the 16th Century, Filipino cuisine is a wonderful blending of Malay, Chinese, Spanish, and American influences. While some of the ingredients may be new to the American palette, Filipino cuisine really embraces the belief that a careful chef will use as much of the animal as possible when cooking. "Waste not, want not,"
Look to the "Hungry History" post each week to find links to new recipes from a variety of cultural influences.
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