TSITSARON

Chicharon!

Yes, it’s more often spelled as chicharon, due to the word being derived from the Spanish chicharrón. But in native Tagalog orthography, it’s spelled tsitsaron. A few people gloss over the “ts” sound and simply say sitsaron.

tsitsaron
crispy fried pork rind

also called pork scratching, pork cracklings, pork cracklin and pork crackle in English

Ingredients on Kapopoy’s label: pork skin, coconut oil, iodized salt, seasonings, monosodium glutamate (MSG)

How is Filipino chicharon made?

The skin of a pig is deep-fried with the fat still attached, resulting in a curled, crunchy snack food.

In the Philippines, chicharon is frequently dipped in white vinegar. It can also be ground and sprinkled on dishes like pansit noodles and ginisang munggo.

chicharong baboy / chibab
deep-friend pork rinds

chicharong bulaklak / chilak
“flower” chicharron – intestinal parts  of a pig are deep fried
the peritoneum is used

chicharong bituka / chibit / chibits
pork intestines that are deep fried in a way
resembling the traditional chicharon

chicharong balat ng manok
shortened as tsitsarong manok
chicken skin rinds

chicharong bituka ng manok
chicken intestines that are deep fried in a way
resembling the traditional chicharon

The Ilocano people of Northern Luzon have their own distinctive type of crispy pork belly that’s called bagnet.