Chicharon

Chicharon is a deep-fried pork rind snack popular in many Spanish-speaking countries. It also refers to that in the Philippines, although it can also apply to other similarly deep-fried foods made with either pork or chicken. Chicharon bituka, which refers to swine intestines sliced into bite-sized pieces and deep-fried, is one of the most common examples of chicharon in the Philippines. Manok chicharon (chicken skin) Chicharon is a type of deep-fried chicken skin. Although it is actually a form of chicharon, most Filipinos just refer to it as "chicken skin."

It's difficult not to enjoy anything crispy and deep-fried, but the favorite sort of chicharon is chicharon bulaklak. It is a form of chicharon produced from pork mesentery. The mesentery is a thin, web-like membrane that surrounds and protects the small intestine. When the mesentery is removed, it resembles a flower with a frill or ruffle-like decoration. Chicharon bulaklak translates as "flower chicharon."

My favorites are chicken skin and chicharon bulaklak, but deep-fried pork rinds are the most popular and widely accessible variety of chicharon in the Philippines. People will assume you're looking for deep-fried pork rinds if you say "chicharon." They are typically available in two varieties: with and without fat. Chicharon with fat tastes considerably better, but it is also much more sinful.

Chicharon, regardless of style, is generally served with vinegar to help cut the fat and add a wonderful sour kick. It's frequently served as a snack or as part of a bar chow dish with beer.