(Chicheria: Filipino slang for snacks like chips, crackers, etc.)
Chicharon is a very popular snack in Cebu and all over the Philippines. This crunchy delight is one of Cebu’s best and tastiest products.
Chicharon are pork skin cracklings that are made from pork rind and a little bit of fat. They are boiled and seasoned then sun-dried and deep-fried. Chicharon is usually enjoyed with spiced vinegar. Dip it in vinegar and get that thrilling spicy sensation! Yum!
The light, crunchy, airy chicharon is usually sold by street vendors, canteens or cafeterias, restaurants, food stalls within malls, the supermarket and other places.
There are different varieties of chicharon:
Chicharon baboy – made of pork skin and fat
Chicharon manok – made of chicken skin and fat
Chicharon bituka – made from pork or chicken intestines
Chicharon bulaklak – made from pork or chicken omentum (fat-filled sac covering the small intestines)
Chicharon is a perfect finger food for snack time. You can serve it to guests along with refreshing drinks. Its spiciness will make one thirst, so having a cold refreshing drink while eating it will make the experience even more thoroughly satisfying than it already is. You can really get that “aaah!” feeling after taking a bite of crunchy, spicy chicharon then washing it down with a cold swig of soda or iced tea. Some like to match it with beer and other alcoholic beverages.