CRISPIEST CHICHARON CAMILING IN TARLAC 81 Provinces

Some people ask me if I put magic in the wrap. Of course, my name in Pisto is my nickname, Ma'am Lasa. No, that's what I mix, my name. If it's delicious, I'll do it. Camiling, Taralac is one of the first municipalities established by the Spanish government in 1838. With a past written all over its streets and ancestral structures, it has been alluded to as the old lady in the northwestern province of Tarlac. But while rooted in its rich heritage, Camiling was able to keep up with the times with a robust economy to boot. One can't also ignore Tarlac's many gustatory gems like the Chicharon Camiling which definitely sets the bar in Filipino chicharon. Chicharon's origins can be traced to Andalusia, Spain, where pork belly and pork rind were repeatedly fried until crispy. In colonial Philippines, social class dictated the kind of chicharon a person could eat. The Ilustrados had chicharon laman, which had more meat, compared to the airy pork rind or chicharon ampau for the Indios. Through time, Filipinos democratized chicharon as a dish that can be freely interpreted across all regions. While close to vegans' bagnet, Chicharon Camiling stands out for its crunchy skin while maintaining the juiciness of its meat. Chicharon Camiling, when it's cooked, is very juicy and crunchy. Among the locals who bit into the opportunity of selling Chicharon Camiling is Nanay Elizabeth, who's been selling the well-loved delicacy for over 40 years. I'm Ibarra Arucena, and I sell Chicharon Camiling. I have a business in Camiling Public Market. I've been selling Chicharon Camiling for over 40 years. When we were kids, our grandmothers would cook for us and sell it in the market. When they were cooking, we would watch them. We would try it. Of course, if it wasn't perfect, it would take a long time. Before we were able to cook it perfectly, we would just cook Chicharon Camiling. Then, when they passed away, we followed them. Until my children were born, they were already good at cooking. To cook Chicharon Camiling, you have to wash it well, clean the shrimp, then put it in boiling water with salt. After that, you put it in a pot so it can soften easily. When it's soft, you can remove it and fry it. In a pot, you put oil. If the shrimp is young and soft, you can boil it for 1.5 hours. If it's a little hard, you can boil it for 2 hours. Every day, I boil 40 kilos of shrimp. On Sundays, I boil 70 kilos. Sometimes, we don't have enough shrimp. On Sundays, we go to the market. It's a big market on Sundays. We have a lot of siblings. My mother has five children. My son and I are going to be single. Even if they're done with their homework, I still want to sell meat and cut pork. This is Madam's most delicious fish. This is a bestseller. I like her fish the most. The ingredients for Chicharon Camiling are just salt and nothing else. It's simple, but it's really delicious. In Chicharon Camiling, there are a lot of ingredients. You can add mung beans, fish sauce, sweet and sour sauce, fish sauce, and curry. There are a lot of ingredients in Chicharon Camiling, Madam. You can see that it's well-fried. The inside is dry. We're going to the market to sell our fish. It's delicious and crunchy. Instead of 1 kilo of fish, they're going to add more. The buyers are coming back. How much is this? It's P50,000. It's P70,000. Some people ask me, why can't I copy your cooking? Some people ask me, do you put magic in the wrap? Of course, my nickname in Pisto is Madam Flavor. That's my nickname. Madam Flavor, Madam Flavor. Is there anyone else like that? No, Madam Flavor. It's a different day. Some are fast, some are slow. I've experienced that starting a business is really hard. When I was young, it was really hard to sell pork. Like this. We were able to sell it, but it wasn't enough. Of course, God is the first one to guide you. As long as you're humble, He will give you glory. I can't sell, as long as I still sell every day. I don't lose hope. I was introduced to DTI. When DTI had an event, it was the 35th anniversary, we were able to go to Makati. At DTI, I was able to sell there. I was able to sell. Even those who have children, they were able to give away. They were able to give away 70 kilos. That's why I still cook, even though I have feelings for my children. So that they can follow me when I can't do it anymore. Of course, I can still give my children. I'm happy that we're able to continue selling. That's what helps our livelihood. We're able to educate our children. Our house was also We're also able to go to the market. Everything came from here. It's the will of God. That's why, we're able to continue until we have grandchildren. Our children will have grandchildren. He's my brother. They said we're going to get married. We should continue Chitsaron Kamiling because this is the specialty of Kamiling. Tourists, travelers, those who go on excursions, especially those who go to Alaminos, they can also try it. You can also comment if it's delicious.