Last Sunday, MR and SM spent the day at Argao for SM's cousin's baptism. On the way home, they passed by Carcar, which is a city in the south of Cebu. It is well-known for its delicacy like Bucarillo and Ampao, but most especially Carcar Lechon (roasted pig) and Chicharon. Chicharon is deep-fried pork rind.
@ the baptism
MR stopped in Carcar because he brought home a big bag of Chicharon. This reminded me of my childhood snack. This wasn't available growing up in France so when we moved here, I was in chicharon-heaven! I'd munch on this alone and sometimes make it a meal with puso (hanging rice). Never with plain steamed rice, just puso!
Now that I'm older and more health-conscious, I rarely ever eat Chicharon. When I do buy some, SM loves eating it too! I've also learned to make dishes using it like Monggos Guisado or Steamed Kangkong. But like I said, it is occasional. You gotta be conscious of the cholesterol!
Puso + Chicharon + Spicy Vinegar
Although this isn't the best Chicharon I've had, I just knew I wanted a taste of regression. Thankfully, there are stores that sell puso all day long near our house.
In a matter of 5 minutes, I had my childhood snack spread out in front me: Chicharon + Puso + Spicy Vinegar. Simple pleasures!!!