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Pork Chicharon

    Pork Chicharon Recipe

    March 3, 2008

    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 PakbetBangus Sisig Recipe, Arroz Caldo, Pork Sisig, Lechon Sisig, La Paz Batchoy and Pancit Palabok.

    pork chicharon pinoy recipe

    Pork Chicharon Ingredients:

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


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

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