|chicharon from galan with achara on the side|
or as kapampangans call them, provincial favorites 🙂
so i’ve been telling you all about the chicharon (pork rinds) and achara and tabang talangka (crab roe) my parents took back with them from the philippines. i’ve been trying to keep myself from inhaling the food. i’m trying to make them last.
not having a lot of luck with the tabang talangka, though. i’m like a pregnant woman craving it. i’m putting it on everything — on crackers, on rice, on chicharon! i tried putting it on pasta like you suggested but i didn’t like that very much (i did still finish the dish; no sense in letting the noodles AND the talangka go to waste).
they do sell pork rinds here, but it’s nothing like the chicharon from guagua (especially the ones made by the galans). it’s just the rind with a lot of bubbles. when it’s the solidified, fried fat that really gives it the oomph, HA HA HA!