The term chicharron, also known as tsitsaron or sitsaron in some Filipino and Tagalog dialects, is a word used to describe boiled, seasoned, dried, and deep-fried pork skin. Order your pork rinds and chicharrones, a snack popular in many countries with Spanish influence, particularly in Latin America and the Southwestern United States, where it is commonly called torrezno. It is also a staple in the traditional cuisines of Bolivia, Brazil, Chile (where it is also known as chucho), Colombia, Cuba, Dominican Republic, Ecuador, Guatemala, Honduras, Mexico, Panama, Peru and Venezuela.
Satisfy Cravings with Crunchy Chicharrones
There are two main kinds of chicharrones: the skin-only style that is fried until it puffs up and becomes crispy, like pork rinds or a baguette chip; and the meatier version that uses a variety of cuts including ribs and other meatier pieces. The meatier type of chicharron is more similar to the chorizo sausages or kielbasa found in the United States. Both types can be served as snacks, appetizers, side dishes, the filling for tacos and gorditas, or the meat portion of stews.
The preparation and cooking techniques for chicharrones vary widely, but all involve boiling and then frying the skins to crisp them up. The key is in the technique, as it is important to boil the skins first to remove the excess fat and make them light and airy rather than rock hard like some store-bought versions. Homemade chicharones are much better than any of the stale, rancid or chewy store-bought varieties you will find in most grocery stores and are worth the effort to make them at home.
