Chicharon, one of the best yet deadly snacks in the Philippines. Now why deadly? Because this dish/snack is made out of deep fried pork rinds but sometimes beef, Buffalo or chicken skin can be used, which means its high in cholesterol.  Now why best? Because it tastes so good, it’s addictive.  It is a common beer match in the Philippines which makes it even worse and I guess it’s one of those bad eating habits of Filipinos where they eat oily snacks such as this one while having some happy hour with friends.

Now most of us does not know that this dish also is popular in other countries and in fact most of the Spanish and Portuguese influenced countries have the same dish,  countries like Argentina, Brazil, Columbia, Cuba, Mexico, Peru and Venezuela to name some.  The similarity of the dishes between those countries are the same but the uses vary like in Mexico they eat it with tacos, In Philippines it is used as a snack and sometimes garnish to different dishes, In Puerto Rico it is mashed after cooking then stuffed in mofongo (a type of banana dish) and in Dominican Republic it is consumed with tostones (another type of banana dish).

Cook time
Total time
  • Pork Rind, cut into 2 in squares
  • Salt
  • pepper
  1. Place pork rind pieces in a wire rack and fan bake for 170C for 1 hour.
  2. Let it cool down then refrigerate overnight.
  3. In a deep fryer fry pork rind pieces in a really hot oil until puffy and crisp, this might take around 30 seconds to 1 minute.
  4. Enjoy with a vinegar dip.



31 Responses

  1. This is my husbands favourite, but like you say so bad.
    🙂 Mandy

  2. Sinful but delightful. I have eaten small amounts very few times and love it.

  3. Babygirl says:

    In the south, where my family is from, we call these Pork Rhines. I’ve been cooking these for along time now but stopped because they are good and bad for you all at the same time lmao. See this why I love this blog, I always find something I want to make here lol.

  4. Never had pork rinds before lol You make it look so delicious too!

  5. Christin@purplebirdblog says:

    I LOVE pork rinds!! 🙂

  6. Lovely and something different after reading through the ingredients.

  7. Mmmm… looks good and crispy. We have the same thing in Mexico, but spelled with two “r”s, and an accent mark: chicharrón. However the spelling differs, still the same snack. In Mexico, they are served with lime juice and chile powder.

  8. I have heard so much about chicharon from my pork-loving friends but have never had any. I HAVE to make them now ! I can almost hear the *crunch* from looking at your photo 🙂

  9. boogie. says:

    I’m making lechon kawali tonight. got my mang tomas ready lol

  10. Tita Beng says:

    Although I don’t eat pork, I love chicharons. Especially chicken skin. Makes me drool just thinking of it. I know it’s bad for my health that’s why I avoid if ever I can. But most of the time, I can’t. Sigh!

  11. Liza says:

    Oh my goodness.. this is most definitely one of my guilty pleasures as a child and still to this day!!! I can consume so much of this stuff it’s sinful. Now that I know how easy this is to make, this maybe even more dangerous as I will now find from our local butcher where I can buy pork rinds. My stomach thanks you, but not my hips.LOL

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