Last Updated on May 12, 2018 by Ed Joven

Filipino's love to eat Pork Chicharon or Pork cracklings.

This Pork Chicharon Recipe or Tsitsaron is a popular pulutan (finger food to accompany beer) in the Philippines. They are usually made with different cuts of pork, but sometimes made with ram meat.    The pork rind type is the skin of the pork after it has been seasoned and deep fried.

In the Philippines, tsitsaron, as it is spelled in Filipino but chicharon is now an acceptable variant term, a derivative of the Spanish word chicharron is usually eaten with vinegar or with bagoong, lechon liver sauce, or pickled papaya called atchara. Chicharon Bulaklak, made from pork mesentery, is also popular.

Pork Chicharon is also a tasty topping for Pakbet, Bangus Sisig Recipe, Arroz Caldo, Pork Sisig, Lechon Sisig, La Paz Batchoy and Pancit Palabok.

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

DIPPING SAUCE:

• 3 tablespoons 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.

 Pork Chicharon is a delicious way of preparing pork rinds.