Filipino Chicharon

Deep-fried pork rinds of the Philippines… That’s chicharon!

Munch, munch, munch… dip in vinegar spiked with chili peppers and pray you don’t get a heart attack later in the day.

Did you know that there are many different kinds of chicharon in the Philippines?

Chicharon with laman

Laman is the Tagalog word for “flesh” or “meat” so this pork rind has the meat still attached to it.

Chicharon Laman
Chicharon with Laman

Chicharon with special laman

This uses porkloin with fat and much thicker meat.

Chicharon “cocktail”

just pork skin without the fat

Chicharon Bilog

pork belly skin

Chicharon Bilog
R. Lapid’s Chicharon Bilog with side of suka (vinegar)

Chicharon bituka

Deep-fried large intestines… Bituka is the Tagalog word for intestines.

Chicharon Bulaklak

Pork intestine railings thoroughly cleaned, blanched and cooked.

Chilak: Chicharon Bulaklak
Chilak: Chicharon Bulaklak

Chicharon Bits

without fat or meat… size and shape similar to popcorn

Ground Chicharon

Crushed pieces of chicharon mixed into classic Filipino dishes like ginisang munggo, binagoongan, lugaw and pinakbet… Used as a topping for noodle dishes like pancit palabok, pancit Malabon, and batchoy.

Chicharon, Munggo, Rice
Chicharon on One Side, As Part of a Meal?

Since there are all these types of chicharon referring to different parts of a pig’s body other than the skin, what would you call the original chicharon that’s the pork rind… you know, the actual skin?

That would be Chicharon Balat. The Tagalog word for “skin” is balat. Pork King calls its packaged version Pururuca Crocante.

How about if chicken skin is used? Then it’s Chicharon Manok! The Tagalog word for “chicken” is manok.

The name? It’s spelled tsitsaron and even as sitsaron in classic Tagalog orthography.

Spanish speakers call their fried pork rinds chicharrón or chicharrónes — that would be Latin-style pork cracklings.

The leading purveyor of pork rinds is D’Original R. Lapid’s whose stalls sport the tagline Laging Bagong Luto (Always Newly Cooked). That means made fresh, instead of coming from the factory. Of course, R. Lapid does also produce tons of the stuff at their factories. They even export overseas, and you can find their snacks on Amazon from time to time, if you’re lucky. Don’t be taken in by Elena Lapid, which is different and unrelated.

Chichabog is another franchise with stalls in different malls in the Metro Manila area. They also sell chicken skin, fish skin, spicy dilis (anchovies), spicy squid, kasoy (cashew nuts), and mani (peanuts).

What’s the brand that’s most likely to send you into cardiac arrest? Without a doubt, it’s Daboy’s Special Backfat. Product of Santa Maria, Bulacan!

Daboy's Special Backfat Chicharon
Daboy’s Special Backfat Chicharon. “Chilicious Talaga!!!”

That’s 250 grams of putok-batok goodness per pack.

Address: 1147, Governor Fortunato Halili Avenue, Santa Maria, San Jose del Monte City, 3020 Bulacan, Philippines
Phone: +63 918 965 5641