13/04/2022
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Chicharon is a Filipino snack dish made with dried up pork rind then deep fried to achieve a puffed consistency, usually served with vinegar dip.
Chicharon, less commonly spelled tsitsaron, is ubiquitous, as it is a well-loved snack, and may be bought anywhere, from large supermarket chains to small neighborhood sari-sari stores and street vendors. It is popular as pulutan or tapas food to be eaten while consuming alcoholic beverages. It is also used as a topping on many native vegetable and noodle dishes. Pork chicharon is prepared by deep-frying dried pork rind with a little salt. It may be dipped in coconut vinegar spiced with soy sauce, chopped garlic and labuyo chili peppers, or eaten with other condiments like bagoong anchovies, lechon gravy sauce, or atchara papaya salad.
Aside from pork rind, chicken skin may also be made into chicharong manok, whereas chicharong bulaklakโliterally 'flower chicharrรณn', named for its distinctive shapeโis made from pig offal. Tuna-skin chicharon is marketed as a healthier variation. In Cagayan, water buffalo hide is used to make "carabao chicharon".
A distinct variant of chicharon involves cooking pork loin and meat in the same way, becoming bagnet. While similar and dissimilar to crispy pata, it is more popular as a meal than finger food, and has found its way to contemporary dishes and restaurants. Bagnet originates from Ilocos where it has been served since the 1960s.
