While at my father-in-law’s house in Southern California, my brother-in-law brought over chicharron curls (Pepe’s Estilo Casero brand) that are conveniently bite-sized and come in several flavors. Though tasty, they were not what caught my attention. He said many Filipinos like to dip them in spicy vinegar (such as Mother’s Best sinamak that he also brought over), which typically contains garlic and siling labuyo chile peppers that resemble Thai bird’s-eye chiles.
When a bit of soy sauce, lime juice and vinegar are combined (not pictured above), the concoction adds a nice tart, zippy and savory counterpoint to the fried pork rinds. Interesting that fatty foods and vinegar go so well together.
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