Types of Chicharon

Did you know that there are many different kinds of chicharon in the Philippines?


ChicharonLaman is the Tagalog word for “flesh” or “meat” so this pork rind has the meat still attached to it.


This uses porkloin with fat and much thicker meat.


just pork skin without the fat


pork belly skin


Deep-fried large intestines… Bituka is the Tagalog word for intestines.


Pork intestine railings thoroughly cleaned, blanched and cooked.


without fat or meat… size and shape similar to popcorn


Crushed pieces is mixed into classic Filipino dishes like ginisang munggo, binagoongan, lugaw and pinakbet… Used as a topping for noodle dishes like pancit palabok, pancit Malabon, and batchoy.

Since there are all these types of chicharon referring to different parts of a pig’s body other than the skin, what would you call the original chicharon that’s the pork rind… you know, the actual skin?

That would be Balat. The Tagalog word for “skin” is balat. Pork King calls its packaged version Pururuca Crocante.

How about if chicken skin is used? Then it’s Chicharon Manok! The Tagalog word for “chicken” is manok.

The name? It’s spelled tsitsaron and even as sitsaron in classic Tagalog orthography.

Spanish speakers call their fried pork rinds chicharrón or chicharrónes — that would be Latin-style pork cracklings.

What’s the brand that’s most likely to send you into cardiac arrest? Without a doubt, it’s Budoy Pork Chicharon. Product of Mercedes,Camarines Norte!

That’s 250 grams of putok batok goodness per pack.


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