Chicharon

Spelled by Filipinos as chicharon, from the Spanish chicharrón. In conventional Tagalog orthography: Tsitsaron.

Bikoy’s Special Pork Chicharon

Address: #89 Villarica Subdivision, Poblacion
Santa Maria, Bulacan 3022
Cell #0917-5303105

Ingredients: Pork skin, Cooking Oil, Iodized Salt, MSG, Seasoning

Another well-known manufacturer from Santa Maria, Bulacan, is Daboy’s, known for its chilicious Backfat.

How to Make Chicharon at Home?

Deep-fry dried pork rinds!

THERE ARE DIFFERENT KINDS OF CHICHARON

The leading Philippine manufacturer R. Lapid’s has the rundown:

• Chicharon with laman
• Chicharon “cocktail” (just pork skin without the fat)
• Chicharon bilog (pork belly skin)
• Chicharon with special laman (porkloin with fat and much thicker meat)
• Chicharon bituka (large intestines)
• Chicharon bulaklak (pork intestine railings)
• Chicharon bits (without fat or meat, like popcorn)

Crushed pork rinds are used as additional ingredients in many Philippine dishes, such as with munggo, as a topping for pinakbet and in noodle dishes like pancit palabok.

Aside from pork, even chicken and fish skin are now deep fried and sold as “healthier” versions of chicharon.