Filipino chicharon
Chicharon is a popular snack in the Philippines, where it is often prepared by deep-frying or roasting pig skin. It’s delicious with a variety of seasonings and is popular with diners of all ages.
In the 16th century, Spanish colonizers brought the recipe for chicharron to the Philippines. Quickly adopted as a popular snack by the locals, it has now spread across the country to become a prized delicacy.
Chicharon is typically created in the Philippines from dried pig skin that has been fried. The result is a more powerful flavor and a crisper texture than the soft variant. After being washed and boiled, the skin is then deep-fried until it is dark and crispy. Craft producers of chicharron often stick to the time-honored process of sun-drying the skin for several days to achieve a deeper, richer flavor.
Chicharon is commonly used in dips made with vinegar and garlic. Chicharon is an enticing snack because of the harmonious interplay between its salty, savory flavor and the tangy, spicy vinegar and garlic. It’s a common “pulutan,” or snack meal, to have with beer.
Chicharon is high in protein and low in carbs, making it a healthy snack option. The high levels of fat and sodium in it, however, mean that it should be consumed in moderation.
Chicharon comes in many forms in the Philippines. Bulaklak Chicharon, one of the most well-known variants, differs from traditional chicharon in that it uses fatty pork flesh, making it both more flavorful and more juicy when deep-fried or roasted. Chicharon Bituka is a subtype of Chicharon that is created from fried hog intestine. It is commonly served with bagoong, a fermented fish paste, and is regarded as a delicacy.
Want to learn another Filipino food? Here’s the next blog > Filipino-style spaghetti
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