If yes, then keep on reading, because that’s exactly what this article is going to be about! 

So… what IS chicharon?

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!

Origins of Chicharon

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?

Types of Filipino Chicharon

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

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!

Chicharon Bituka

Chicken Chicharon

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

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.

Vegetarian and Vegan Alternatives

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?

How To Make Chicharron

Curious about making some chicharon at home? Here’s a simple recipe with ingredients to get you started.

Ingredients

To make chicharon, start by choosing your preferred meat:

• Pork Rinds (for chicharon baboy): Select good quality pork skin with some fat.
• Pork Mesentery (for chicharon bulaklak): This is the fatty tissue around the intestines.
• Pork Intestines (for chicharon bituka): Ensure they are thoroughly cleaned.
• Chicken Skin (for chicken chicharon): Any part of the chicken skin will do.
• Fish (for fish chicharon): Common choices are tilapia or bangus, but you can also use tuna.

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.

Initial Instructions

• Clean and boil the meat: Rinse your chosen meat thoroughly with water. After that, place them in a large pot and cover with water. Add a bit of vinegar and salt, then bring to a boil. Simmer until the meat is tender.
• Dry the meat: After boiling, remove the meat and pat it dry with paper towels. The drier the meat, the crispier the chicharon will be.
• Season the meat: In a mixing bow,, season the meat with salt, pepper, garlic powder, and other desired spices. Make sure each piece is evenly coated.

Cooking the Chicharon

There are many ways to cook chicharon. Choose one that best fits your kitchen setup and preferences.

• Deep-frying: The traditional way to make chicharon, where you use a deep-fryer or a large frying pan. Heat enough oil to fully submerge the chicharon pieces and cook until golden brown.
• Baking: Baking is a healthier alternative to deep-frying. It’s also less messy and still gives you a nice crunch. Remember to preheat your oven to 375°F or approximately 190°C and bake for about 30-40 minutes, or until golden and crispy.
• Air-frying: Using an air fryer is another healthier alternative, since you will be using less oil. It’s also faster than baking. To get the perfect crunch, preheat your air fryer to 375°F/190°C. When you put your meat in the air fryer, arrange to make sure that the pieces are not overlapping. Air-fry the chicharon for about 15-20 minutes, and shake the basket halfway to ensure even cooking. 

When you’re done, let your chicharon cool before serving. Enjoy!

Tips and Tricks for Better Homemade Chicharon

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.

How to Pick the Perfect ‘Meat’ or Chicharron Animal Skin

• Pork rinds: Look for pieces with a good balance of meat and fat. The skin should be thick and free from any discoloration. If you’re using pig intestines or mesentery, make sure they are fresh and properly cleaned. 
• Chicken skin: Use skin from any part of the chicken. Make sure it’s fresh and free from feathers. A thicker skin can give you a better crunch. 
• Fish: When choosing fish, make sure it has clear eyes and a clean smell. We recommend fresh tilapia, bangus, or tuna for fisharon.

Common Mistakes to Avoid

• Not boiling the meat: This is an essential part of preparing chicharon as it tenderizes and renders out some of the meat’s fat. Skipping this could result in a tough and chewy chicharon. 
• Not drying the meat properly: If the meat is too wet, it won’t crisp out properly when fried. 
• Using low-quality oil: Using fresh and high-quality oil is important. Reusing old oil can give your chicharon an not-so-good taste and affect its texture.
• Overcooking: Keep an eye on your chicharon while frying, baking, or air-frying. Overcooking can make it too hard and bitter. Aim for a golden brown color and a crispy texture.
• Underseasoning: Don’t be afraid to season your meat well. This is the crucial part of a flavorful chicharon. You can taste your seasoning mix before applying it to ensure it’s to your liking.

Want to ensure you will make the best chicharon at home?

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:

• Classic, deep-fried chicharon
• Spicy chicharon
• Premium chicharon, an enhanced version of the classic flavor with an extra layer of umami
• Salted egg chicharon, where the richness of salted egg beautifully complements the crispy texture.

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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