Carcar is part of Cebu, City which actually known for a lot of things, like shoes and delicacies like ampao, bocarillo and lechon. But their chicharon is considered one of the very best in the town of Carcar.
Whenever I go there, failing it to remember/buy never happened.
Maybe some of you here think that chicharon-making process is easy but isn’t as easy as deep frying pork cutlets. Pork rinds are first cut into small, bite-size portions which are then boiled in a huge drum of water. The water is salted and spices are also added in to add taste to the chicharon. The pork rinds are then taken out of the water and drained. And they are cooked in hot oil and fried.
For me nothing beats the chicharon from Carcar, with vinegar or without still it taste so good.
Source
https://www.onecebu.com/food/articles/carcars-chicharon-3618.html
