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Chicharon

Chicharon: Special from Sta. Maria, Bulacan

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

Bikoy's Special Pork Chicharon: Bulacan's Best

Bikoy’s Special Pork Chicharon: Bulacan’s Best. Photo by Mildred Cruz.

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!

Chicharon: Filipino Pork Crackers

Chicharon by Angie Pastor. For orders in Manila, 09369815475


 

CHICHARON HAS DIFFERENT KINDS?

 
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 a topping for pinakbet and noodle dishes like pancit palabok.

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

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1 Comment on "Chicharon"

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Ligaya
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Chicharon and vinegar!!!

How can you not mention dipping chicharon in vinegar?? Maximize the enjoyment of eating chicharon with vinegar!!!

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