Chicharon is a crispy Filipino snack that is commonly enjoyed as a side dish or an appetizer. It is made from pork rind, which is fried until golden brown and puffed up. Chicharon has a distinct crunch that makes it a favorite among many Filipinos, but making it can be quite intimidating. However, with a little patience and a few easy steps, you can make delicious chicharon at home.

To start, you will need to gather some fresh pork rind from your local butcher shop or meat market. If you prefer a leaner option, you can also use chicken skin. Cut the rind into small bite-sized pieces and place them in a pot of boiling water for around 15 minutes. This will help remove any excess fat and soften the skin, making it easier to fry later. Once done, remove the pork rind from the water and let it dry completely. Next, season your pork rind with salt, pepper, and other desired spices. Then, fry them in hot oil until crispy and golden brown. Serve them with a vinegar dip, and you’ll have a crowd-pleasing snack that’s perfect for any occasion. With these simple steps, you can create your own chicharon at home, so why not give it a try and impress your friends and family today?

Section: How to Make Chicharon

Chicharon is a popular Filipino snack that people around the world have come to love. This crispy deep-fried pork belly is a treat for the senses, with its crackly crunch and savory flavor. Making chicharon at home is surprisingly easy, and you don’t need many ingredients to get started. In this article, we’ll show you how to make chicharon from scratch, step-by-step.

What You’ll Need

First things first, you’ll need to gather the necessary ingredients and equipment to make chicharon. Here’s a list of what you’ll need:

1. Pork Belly – about 2 pounds (907 grams)
2. Salt – 3 tablespoons
3. Water – 1 quart (946 milliliters)
4. Garlic – 3 cloves, minced
5. Bay Leaves – 2 pieces
6. Oil – enough to deep fry
7. Vinegar – 2 tablespoons
8. Soy Sauce – 2 tablespoons
9. Black pepper – freshly cracked, to taste
10. A deep, heavy-bottomed pot or a deep fryer

Preparing the Pork Belly

Now that you have all the ingredients ready, it’s time to prepare the pork belly. Here’s what you need to do:

1. Rinse the pork belly in cold water and pat it dry.
2. Cut the pork belly into bite-sized pieces, about 1 to 2 inches in length.
3. In a large pot, add the pork belly, garlic, bay leaves, salt, and water. Bring everything to a boil.
4. Once boiling, reduce the heat to medium and let it simmer for about 45 minutes to 1 hour, until the pork belly is fully cooked and tender.
5. Remove the pork belly from the pot and allow it to cool for 15 to 20 minutes.

Preparing for Deep Frying

With the pork belly now fully cooked, it’s time to get it ready for deep frying. Here’s what you need to do:

1. Heat the oil in a deep pot or a deep fryer to 375°F (190°C).
2. In a large bowl, mix 2 tablespoons of vinegar, 2 tablespoons of soy sauce, and a pinch of black pepper.
3. Add the pork belly to the bowl and make sure each piece is coated evenly with the marinade.
4. Quickly and carefully drop the pork belly pieces into the hot oil and fry for 7-10 minutes, or until golden brown and crispy.

Removing Excess Oil and Serving

After frying the pork belly, there will be excess oil that needs to be removed. Here’s what you need to do:

1. Using a slotted spoon, remove the chicharon from the hot oil and place it on a plate lined with paper towels.
2. Let it cool for a few minutes before transferring it to a wire rack to cool completely.
3. Once it’s cool, gently press on each piece of chicharon using paper towels to remove any excess oil.

Now that the chicharon is cooked, crispy, and ready to eat, you can serve it with your favorite dipping sauce or enjoy it on its own. Making chicharon at home is a fun and delicious activity that everyone can enjoy. Follow these simple steps and enjoy the crispy goodness of homemade chicharon!

Section 2: The Ingredients

Choosing the Best Pork Rinds for Your Chicharon

For most Filipino households, chicharon is a regular staple in their snack or pulutan menu. And for a dish that has been around for ages, there’s no doubt that many have perfected the art of making it. But even the best recipes won’t be complete without the right ingredients. So, let’s talk about selecting the best pork rinds for your chicharon.

Fresh, Skin-On Pork Rinds are the Best

The quality of your chicharon will depend on the pork rinds you choose. We recommend getting fresh, skin-on pork rinds that are around 1/2 inch thick. The meat portion should be white and have a thin layer of fat attached to it.

Where to Buy Pork Rinds?

You can buy pork rinds in most supermarkets and wet markets. We recommend buying them fresh from the butcher section, if possible. You may also opt to source them directly from your local meat supplier.

Preparing the Pork Rinds

Once you have your pork rinds, it’s important to prepare them well before cooking. First, separate the rind and the meat portion. Use a sharp knife to cut them into small, bite-sized pieces. Be careful not to cut them too thin as they may burn quickly.

How to Clean Pork Rinds?

Cleaning the pork rinds is also an important step to ensure that your chicharon will come out crispy and delicious. Rinse the pork rinds with cold water to remove any impurities or blood residues. Then, pat them dry with a paper towel.

Massaging the Pork Rinds with Salt

The secret to crispy chicharon lies in how you season it. A generous amount of salt is essential as it helps remove any remaining moisture from the pork rinds. Sprinkle salt all over the pork rinds and massage them well. Let them sit in the fridge for at least an hour.

Other Seasonings for Chicharon

While salt is enough for traditional chicharon, you can also add other seasonings to elevate its flavor. Some popular options include chili powder, garlic powder, and paprika. Experiment with different seasonings to find the perfect blend for your palate.

Choosing the Right Cooking Medium

When it comes to frying chicharon, the cooking medium is crucial. We recommend using lard or vegetable oil as they have a high smoke point and can withstand prolonged heat. Avoid using low-quality oils as they may taint the flavor of your chicharon.

The Right Temperature for Frying Chicharon

Frying chicharon requires a bit of patience and skill. One common mistake is frying them at a high temperature, which can cause them to burn quickly. The ideal frying temperature is around 350-375°F. Use a candy thermometer to monitor the heat level.

Why a Strainer Basket is Essential for Frying Chicharon?

Finally, using a strainer basket is an essential tool to fry chicharon. The small holes on the basket allow excess oil to drip off, resulting in a crispy and less oily snack. Make sure to choose a basket that is large enough to hold the pork rinds and that fits inside your frying pan or pot.

Choosing the Right Pork Cut for Chicharon

When it comes to making chicharon, choosing the right pork cut is crucial. The following are the pork cuts that are commonly used to make chicharon.

Pork CutDescription
Pork BellyOne of the most commonly used pork cuts for making chicharon. It has a high-fat content, which makes it perfect for frying. It has a rich, succulent flavor that complements the crunchy texture of the chicharon.
Pork RindThis cut is mostly made up of skin and fat. It is ideal for making chicharon because of the high amount of collagen content. This gives it a crispy texture when fried. It’s also a more affordable option compared to pork belly.
Pork ShoulderWhile not as commonly used as pork belly or pork rind, pork shoulder can be used to make chicharon. It has a lower fat content, so you need to add some oil to it while frying to get that authentic chicharon texture.

When choosing pork cuts for your chicharon, make sure that the meat is fresh. Avoid using frozen pork cuts as they can affect the quality of the chicharon. If possible, go to your local butcher and request a specific cut for your chicharon. This way, you can be sure that you’re getting the best quality meat for your recipe.

Preparing the Pork Cuts

Once you have your pork cuts, the next step is to prepare them for frying.

1. First, wash the pork cuts thoroughly with water to remove any impurities.
2. Next, slice the pork cuts into small, bite-sized pieces. Make sure that they’re uniform in size so that they cook evenly.
3. In a large pot, boil the pork cuts in water with salt and pepper for about 45 minutes to an hour or until they’re soft and tender. This step is important to ensure that the pork cuts are fully cooked before frying.
4. Drain the water from the pot and let the pork cuts dry for a few hours. You can even leave them overnight to ensure that they’re completely dry. This step is crucial to get that crispy texture in your chicharon.
5. Once the pork cuts are dried, heat a deep pan with enough oil for deep frying. Drop the pork cuts in the hot oil and fry until they turn golden brown.

Tips for Perfectly Fried Chicharon

Deep frying chicharon may seem simple, but making the perfect batch requires some finesse. Here are some tips to help you achieve that perfectly crispy and flavorful chicharon:

1. Make sure that the oil is hot enough before dropping the pork cuts. This ensures that the chicharon cooks evenly and gets that crispy texture.
2. Use a slotted spoon to turn the pork cuts while frying. This allows them to cook evenly on all sides.
3. Remove the chicharon from the hot oil once it turns golden brown. Do not overcook as it can result in burnt and bitter-tasting chicharon.
4. Drain the excess oil from the chicharon by placing them on a paper towel. This helps remove any excess oil and makes the chicharon less greasy.

Serving and Storage

Chicharon is best served fresh and hot. However, if you have leftovers, store them in an airtight container in the refrigerator. You can reheat them in the oven or microwave, but it’s important to note that reheating can affect the texture of the chicharon. It won’t be as crispy as when it’s freshly fried.

In terms of serving, chicharon is a popular snack in the Philippines. It’s usually served with vinegar or a spicy vinegar dip to balance out the rich, savory flavor of the chicharon. You can also serve it with your favorite sauce or as a topping for dishes like pancit or rice bowls.


Chicharon is a crunchy and flavorful snack that’s loved by many. Making it at home requires some patience and skill, but with the right pork cut and preparation, anyone can make delicious chicharon. Keep in mind the tips mentioned in this article to get that perfectly crispy and flavorful chicharon. Happy cooking!

Time to Chow Down

And there you have it folks, a step-by-step guide on how to make chicharon like a pro! We hope you enjoyed reading and that you found this article informative and helpful. If you have any questions or comments, feel free to leave them down below. Don’t forget to share your own chicharon recipe or the fun experience you had making it in the comment section. Thank you for stopping by and happy cooking! Be sure to visit us again next time for more delicious recipes and culinary tips.