When it comes to chicharon, one of the biggest struggles is biting into something that’s either too hard or painful for the teeth. Carl’s Special Pork Chicharon, which I found at Select on our way back from Baguio (read more about our Baguio food adventures in this blog by typing Baguio 2025 on the search bar), completely changes that.
This chicharon is light, airy, and satisfyingly crunchy—without the dreaded tooth-aching-after-eating factor. Unlike many local chicharon that come in styro trays wrapped in thin plastic and heat-sealed, this one comes in proper commercial packaging. It immediately gives off a premium vibe, while keeping the product fresher for longer.
What really impressed me, aside from the tender crunch, was the flavor. The pork skin was seasoned perfectly—savory without being overpowering, and there was absolutely no hint of stale oil. That’s a common downfall of most packaged chicharon, but Carl’s got it right. I'm usually scared of biting into a chicharon because of that stale taste. I absolutely abhor it. If I taste that, I immediately throw the chicharon away.
What's even better is that the crunch lasted for weeks. We usually eat only a small portion at a time and tape the bag back after opening, and yet it stayed crisp and fresh all throughout.
This is hands down one of the best chicharon I’ve tried. If you’re a fan of crunchy, clean-tasting pork skin, this is worth every bite. And yes—I’d happily buy this again. Like the cheese pie I told you about in my last post, I'm also stalking rest stops for this brand.
If you want to read more about our Baguio adventure, aside from the food, head on over to my beauty, fashion, and lifestyle blog.
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