Chicharron

Chicharron is a food term, used especially in Spain, Latin America, and the Philippines, for fried pork rind or pork belly, often crisped after boiling and drying.

Chicharron is a fried pork rind or pork belly dish from Spain, Latin America, and the Philippines. It is often eaten as a snack or used in tacos and stews.

What it is

Chicharron usually refers to deep-fried pork rind, pork belly, or both. The Spanish word chicharrón is linked to 'crackling,' likely referring to the sound made during frying. Recipes vary widely across regions, and some versions use beef, mutton, or chicken instead of pork.

How it's prepared

A common preparation involves seasoning the meat or skin, boiling it, drying it, and then deep-frying until crisp. Regional versions may differ in cut, seasoning, and cooking method. Some dictionaries distinguish chicharron from pork rinds by noting that chicharron may include meat as well as skin.

Culinary uses

Chicharron is often eaten on its own as a snack, but it is also used as an ingredient or garnish. It may be served in tacos, soups, stews, or with sauces and vegetables. In Canadian cities with large Latin American and Filipino communities, it is commonly available in supermarkets and specialty food shops.