Budoy Pork Chicharon is a fluffy, puffy, crispy fried skin, and porkier. These are most commonly called Pork Rinds, but I’ve seen these labeled as Chicharrones as well.
Budoy Pork Chicharon is hard and crunchy fried skin, usually served room temperature. Sometimes these have tasty soft fried fat attached, sometimes not. They-are what I most often see called Cracklins, but I’ve seen them labeled as Pork Rinds and Chicharonnes as well. Also, I can’t seem to find any difference in the labeling for the varieties that are just hard crunchy skin, and the ones that have the fat still attached.
It has a deep fried pork belly, heavily scored, served hot and fresh, with meat, fat, and I guess sometimes skin as well. I’ve most often seen this labeled Chicaronne, but I’ve seen the dish called Cracklin as well.
Chicharon is one of the very common snacks in any part of the country. We at Budoy want to be unique in some ways, that is why we offer a very unique Chicharon at different flavors.
Budoy Pork Chicharon is one of the best yet deadly snacks in the Philippines. 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.
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