If yes, then keep on reading, because that’s exactly what this article is going to be about!
Chicharon (sometimes spelled as tsitsaron) is a versatile and popular snack made from deep-fried, crispy pork rinds. It’s a favorite Pinoy snack that can also be eaten as a pulutan (finger food), or tapas paired with alcoholic beverages. Often, chicharon is savored with spiced vinegar, adding a tangy kick to its crunchy delight.
Some people also use chicharon as a garnish in various Filipino dishes such as pinakbet (vegetable stew) and palabok (a noodle dish you can make with Chef Chona Garcia’s class here at The Bailiwick Academy, Classic Pinoy Favorites).
Aside from the original version made from fried pig skin, there are various types, including premium versions made from pork skin with fat or meat, and regional varieties like chicharon bulaklak (made from ruffle fat) and chicharon bituka (made from intestines). If you’re curious about these varieties, don’t worry; we’ll get to them below!
What country is chicharron from? Well, it’s believed to have originated in Spain, specifically in the region of Andalusia (like Arroz con Pollo!). The term “chicharron” comes from the Spanish word for pork rind and is believed to be an onomatopoeia of the whistling and crackling sounds produced when it is cooked.
While the dish was supposedly brought to the Philippines during the Spanish colonial era, some suggest that chicharon may have existed in the pre-Hispanic Philippines, with evidence of native endemic pig fossils found in the Callao Caves in Cagayan, carbon-dated to be 60,000 years old. Regardless of its precise origin, chicharon has become a quintessential Filipino snack—something we’re glad about, agree?
As mentioned above, Filipino chicharon comes in various forms, not just the usual one we all know and love. Let’s explore these different types.
Chicharon bulaklak is a popular type of chicharon made from pork intestines that are deep-fried in hot oil or pork lard. So if you’ve ever wondered what part is chicharon bulaklak, now you know!
Despite its high fat and cholesterol content, which can be harmful to your health, chicharon bulaklak remains a favorite snack due to its irresistible rich flavor and texture. You can enhance your enjoyment of this dish by dipping it in spicy vinegar or even pairing it with rice!
As mentioned, chicharon isn’t limited to pork. Chicken chicharon, made from deep-fried chicken skin, is also a popular street food and is a great alternative for those who prefer chicken over pork. Enjoy it with steamed rice and spiced vinegar for dipping.
To prepare chicken chicharon, marinate the chicken skin in a mixture of seasonings like garlic, onion powder, peppercorn, vinegar, and salt before coating it in seasoned flour. You can also find this tasty snack at sari-sari stores, street vendors, restaurants, and supermarkets
Fish chicharon, or fisharon, is a healthier alternative to pork chicharon. Made from dried and fried fish skin, fisharon offers a crispy and delicious snack that’s similar to pork rinds but with a unique flavor that’s both crispy and slightly fishy.
You can use various types of fish to make fisharon, such as codfish, tuna, bangus (milkfish), or tilapia. Fish chicharon, like the version made from catfish, provides a safer and permissible option for Muslim individuals who avoid pork.
Did you know that there are also plant-based chicharon options? These options can be made from mushrooms, tofu, or even jackfruit, seasoned and fried to mimic the crispy texture of traditional chicharon. They’re a great option for anyone looking to enjoy a meat-free version of this popular snack.
Isn’t it great that whether you prefer the traditional pork chicharon or want to explore newer variations, there’s a chicharon for everyone to enjoy?
Curious about making some chicharon at home? Here’s a simple recipe with ingredients to get you started.
To make chicharon, start by choosing your preferred meat:
Don’t forget seasonings! Basic ones include salt, pepper, and garlic powder, but you can customize your chicharon with other spices like paprika, chili powder, or your favorite seasoning mix.
There are many ways to cook chicharon. Choose one that best fits your kitchen setup and preferences.
When you’re done, let your chicharon cool before serving. Enjoy!
Making chicharon at home can be a fun and rewarding experience. To assist you in achieving the best chicharon, here are some additional things you need to know.
As much as there are many chicharon options to choose from, the only way to be certain you’re getting the best quality is to make it yourself. But how can you ensure that your recipe is top-notch?
Here’s your answer: sign up at The Bailiwick Academy and enroll in Chef Allan Mertola’s Chicharon class!
This class offers you the opportunity to master the art of chicharon-making with four mouthwatering variants:
This course covers everything from preparing the pork to flavoring and frying it, plus packaging tips and even a bonus lesson on making a delicious vinegar dip!
Enroll and learn how to make chicharon in the comfort of your own kitchen—which you can also use as a launchpad for a food business one day!
So what are you waiting for? Sign up at The Bailiwick Academy today and get to making some crunchy goodness!
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Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!
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