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Filipino Pork Chicharon Recipe, Chicharon or Chicharrón is a popular dish in Andalusia, Spain, and Latin America and is part of the traditional cuisines of Bolivia, Cuba, Mexico, Venezuela, El Salvador, Nicaragua, Colombia, Brazil (where it is called torresmo), Peru, the Philippines and others. The singular form, chicharrón, is also used as a mass noun, especially in the Philippines where words do not have a pluralized form. They are usually made with different cuts of pork, but sometimes made with ram meat. In Puerto Rico chicharrones are also made with chicken, in Argentina with beef, and in Peru with chicken or fish.

The pork rind type is the skin of the pork after it has been seasoned and deep fried. In Mexico they are eaten in a taco or gordita with salsa verde. In Latin America they are eaten alone as a snack, with cachapas, as a stuffing in arepas or pupusas, or as the meat portion of various stews and soups.

In the Philippines, tsitsaron, as it is spelled in Filipino (chicharon is now an acceptable variant term, a derivative of the Spanish word chicharrón) is usually eaten with vinegar or with bagoong, lechon liver sauce, or pickled papaya called atchara. Tsitsarong manok, made from chicken skin, is also popular.

• 2 pounds pork rind, cut into 1-inch squares
• 3 cups water
• 1 tablespoon salt
• 1 cup vegetable or corn oil

DIPPING SAUCE:

• 3 tablespoons apple cider vinegar
• 3 cloves crushed garlic
• patis or salt and freshly ground pepper to taste

• Boil cut pork rind in water and salt for 30 minutes.
  

• On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours.
  

• Set aside and let cool.
  

• Deep fry rinds in a skillet in hot oil over high heat until they puff up.

  DIPPING SAUCE: Combine all ingredients and mix well.

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