Filipino chicharon is a crispy snack made from deep-fried pork skin. It's sold everywhere in the Philippines - from street vendors to sari-sari stores and supermarkets.
Some people call it pork rinds. Others think of cracklings. In the Philippines, chicharon can mean a few different things, depending on how it's made.
Here's what Filipino chicharon really is and the many variations you'll see.
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What is Chicharon?
Chicharon is pork skin that has been boiled, dried, and deep-fried until it puffs up and becomes crispy.
In the Philippines, it's sold as a snack and is often served with vinegar for dipping. It can also be crushed and used as a topping for dishes like pancit, arroz caldo, or munggo.
Depending on how it's made, chicharon can be just the skin, or it can include some fat and bits of meat.
Is Chicharon the Same as Pork Rinds or Cracklings?
They're similar, but not exactly the same.
Pork rinds are usually made from pork skin only. They're fried until light and puffy and are commonly sold as a packaged snack in the U.S.
Cracklings often include skin with some fat and small bits of meat attached. They're thicker and more crunchy.
In the Philippines, chicharon can refer to both styles. It can mean just crispy pork skin, or it can include pieces with meat and fat. The texture and size can vary depending on how it's made.
How is Filipino Chicharon Made?
Chicharon is usually made from pork skin.
First, the skin is cleaned and boiled until tender. This helps soften it and remove excess fat.
After boiling, it's dried for several hours - sometimes even overnight. Drying is important because it helps the skin puff up when fried.
Once fully dry, the pork skin is deep-fried in hot oil until it expands and turns golden and crispy.
It's then seasoned with salt. Some versions may add other seasonings, but the classic one is simply salted.
Types of Filipino Chicharon
Chicharon comes in many forms across the Philippines. The texture and ingredients can vary depending on how it's made.
- Chicharon baboy: The most common type. Made from pork skin, sometimes with a bit of fat attached, and deep-fried until crispy.
- Chicharon with laman: Similar to chicharon baboy but with more meat attached, making it thicker and more crunchy.
- Chicharon manok: Made from chicken skin instead of pork. It's deep-fried and seasoned, often sold as street food.
- Chicharon bulaklak: Made from pork mesentery (ruffled fat). It's deep-fried until crispy and usually served with spiced vinegar.
- Chicharon bituka: Made from cleaned pork intestines that are boiled and fried until crunchy.
- Bagnet: A specialty from Ilocos. Pork belly is boiled and fried until the skin turns very crispy. It's thicker than regular chicharon and cooked longer than lechon kawali , so the skin is more crunchy.
- Chicharon isda: Made from dried fish skin that's fried until light and crispy.
Filipino Dishes That Use Chicharon
Chicharon isn't just a snack. It's also used as a topping in many Filipino dishes.
- La Paz batchoy: A noodle soup with pork, broth, and garlic.
- Pancit palabok: Rice noodles with shrimp sauce, topped with tinapaka flakes, eggs, shrimp, and crumbled chicharon.
- Arroz caldo: A chicken and ginger rice porridge.
- Ginisang munggo: A mung bean stew often made with pork.
- Sisig: A sizzling dish with grilled pork parts or other proteins like bangus, tuna, or tofu.
- Pinakbet: A vegetable dish with bagoong.
- Goto: A rice porridge made with beef tripe.
- Lomi: A thick noodle soup made with egg noodles, meat, and vegetables.
FAQs About Chicharon
They are related and often refer to the same type of crispy pork skin. The spelling "chicharrón" is Spanish and is commonly used in Latin American countries.
In the Philippines, the spelling "chicharon" is more common, and it can refer to different variations of fried pork skin.
They are very similar. Pork rinds usually refer to fried pork skin only, while Filipino chicharon can include skin with some fat or bits of meat.
Chicharon is made from pork skin that is boiled, dried, and deep-fried until crispy. Some versions include fat or meat.
Chicharon is high in protein but also high in fat and sodium. Like most fried foods, it's best enjoyed in moderation.
Keep it in an airtight container at room temperature. If exposed to air, it can lose its crispiness.
More Filipino Ingredient Guides
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Mike says
I like this post. Thank you
Nora Reyes says
Hello Mike, I appreciate that! Thank you so much!