You might know chicharon as a light and crunchy deep fried and dried piece of pork skin, but Chicharon Camiling is a famous local delicacy in the historical city of Tarlac. The craft of deep-frying pork until its crispy yet still tender traces back to the Spanish colonization of the Philippines in the 1500s. It has now evolved into one of the most loved dishes of the country, with different variations in every region. In this episode of 81 Provinces, we learn more about the art of cooking chicharonCamiling style.Jump to:(0:00) Intro(0:30) History of Tarlac(1:02) Origins of Chicharon(1:26) Chicharon Camiling(2:00) Nanay Elizabeth(3:27) Cooking Chicharon Camiling(6:53) Camiling Public Market(8:34) Nanay's Inspiration(10:50) Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at
[email protected]The Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerKleo Balares - Editorial ProducerJulius Rivera - VideographerSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantInterns:Mary Lournette BaligodPatricia Beatrice Te SengSpenz Myles SerranoMary Zarrahmaiden CabreraAlyssa Gwyneth KingSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff