Chicharon is the preferred Filipino spelling for what the Spanish speakers call Chicharrón or Chicharrónes.
They’re crispy/crunchy pork rinds! The type that will kill you eventually if you keep eating more than 100 grams a day. At least dip the munchies in some vinegar, for crying out loud.
In native Tagalog orthography, the spelling would be tsitsaron, and you can still catch a couple of Filipinos here and there who have a hard time with the “foreign” ch- and ts- sounds that they simply say sitsaron, and even satsaron.
What can you do with chicharon?
First, well, you snack on these crackers when you’re bored. And they’re a cheap snack to have when drinking… in fact, they’re a delicious pulutan if you’re fortunate or moneyed enough to afford the rich variants still with meat on them, and not just the skin.
You mix them as an ingredient in Filipino dishes. Grind them up to use as toppings for noodle dishes like pancit palabok. And just to add something different to the usual rice and ulam combo, place a few to the side!
There you have it… Ways to increase your caloric, fat, and cholesterol consumption the delicious way!
Want to sort of temper the calories, fat and cholesterol? Try the “healthier” versions that use chicken and fish, instead of pork. Let’s see what deep-frying them in oil will do.
Daboy’s is a chicharon manufacturer from Santa Maria, Bulacan, known for its main “Backfat” product, as well as its “Chili-cious talaga!!!” tagline. Address: 1147, Governor Fortunato Halili Avenue, Sta. Maria, San Jose del Monte City, 3020 Bulacan, Philippines Phone: +63 918 965 5641
Chicharon Isaw by Angie Pastor. For orders in Manila, 09369815475. Isaw is chicken intestines. As street food, they’re usually skewered on sticks and grilled. In this case, they are prepared chicharon-style, which is to say they’re not grilled but cooked to a crisp. To be continued… Please check back after the website update. Salamat ~
What is Chinilaw? Chinilaw is a combination of chicharon and kinilaw! Filipino language lesson: chicharon = pork cracklings kinilaw = a raw fish dish akin to the Mexican ceviche Chinilaw is one of the highlighted dishes at Claude Tayag’s Downtown Cafe in the Pampanga province of the Philippines! It costs about 200 pesos and […]
Pinakbet (also known as pakbet) is a popular vegetable-rich Filipino dish associated wih the Ilocos region of the Philippines. Pinakbet is the contracted form of the Ilocano word pinakebbet, meaning “shrunk” or “shriveled.”