Chicharon Manok (Chicken Skin Crackling)

Comparing same product from two different source of different packaging can be very tricky. For the sole purpose of making a honest comparison, I used my digital weighing scale to see which among the two chicharon manok weighs heavier. After the comparison of weight, then will proceed to compare the quality.

Picture 2

Picture 1

Picture 1 shows that chicharon manok packaged on a small plastic cup that is sold on the corner of España-Maceda St. that weighs exactly 27g for P10.00(the 3g weight of the plastic cup is already deducted). However, Picture 2, which is, the chicharon manok sold along Blumentrit near España is 21g for P5.00.

Personally, I like the chicharon manok sold at Blumentrit corner España Boulevard. It taste much better and the crunchiness of each chicken skin is consistent due to thick breading. The only thing that lead me to disfavor the chicharon manok from España-Maceda St., though it's quite heavier in weight, is the inconsistency of crunchiness due to thin breading of each chicken skin plus the uneven brown to dark color on it.(see the picture below). I'm not sure if the dark color of the chicken skin is due to overcooking.

(Left side of the plate) Chicharon Manok at Blumentrit (Right side of the plate) Chicharon Manok at España-Maceda

Lechon Kawali (Bagnet)

Call your cardiologist after experiencing sudden chest pain and difficulty of breathing after eating almost 3/4 kilo of deep fried pork neck for P120. I'm just kidding. Perhaps, heart problem won't be so sudden after eating the food that I featured today. Seriously though, eating a handful of this everyday would make your heart weak or weaker if you have an existing heart problem.

Almost 1 kilo of Lechon kawali bundled with a Ilocos Vinegar and gravy.

I went beyond the boundaries of my neighborhood to check one of the most talked about food stand along P.Florentino between Metrica St. and Craig St. that sells 'Bagnet' or Lechon Kawali (deep fried pork meat and fat) starting at 5PM daily. I was amazed how customer's would literally fall in line to wait for 10 to 20min to get their Lechon Kawali fried and chopped into pieces.

Forget Andoks and Baliwag. The Lechon Kawali at P.Florentino St. is much cheaper and bigger in portions for the price of P80 to P150. The 1 1/2 inch of skin, fat and meat layer is so gorgeous and crunchy inside out. The taste is exceptional and never picked up a taste of recycled oil. They never or rarely have left overs of Lechon Kawali. That itself is an assurance that they serve the meat fresh.