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Chicharrón is a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef.

Chicharrón is popular in Andalucia, Spain, and in Latin America and other countries with Spanish influence, it is part of the traditional cuisines of Argentina, Bolivia, Brazil (where it is called torresmo), Colombia, Cuba, Dominican Republic, Guatemala, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, the Philippines, Puerto Rico, Venezuela, and others. The singular form, chicharrón, is also used as a mass noun, especially in Filipino, where words do not have a pluralized form. They are usually made with different cuts of pork, but sometimes made with mutton, or with beef in Argentina. In Costa Rica, they are usually made from pork ribs or similar cuts; rinds are rarely used.

The pork rind type is the skin of the pork after it has been seasoned and deep fried. In Mexico, they are eaten in a taco or gordita with salsa verde. In Latin America, they are eaten alone as a snack, with cachapas, as a stuffing in arepas or Salvadoran pupusas, or as the meat portion of various stews and soups. --Wiki



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Filipino Pork Chicharon Recipe

Ingredients:

    2 pounds pork rind, cut into 1-inch squares
    3 cups water
    1 tablespoon salt
    1 cup vegetable or corn oil


    DIPPING SAUCE:

    3 tablespoons apple cider vinegar
    3 cloves crushed garlic
    patis or salt and freshly ground pepper to taste

Pork Chicharon Cooking Instructions:

    Boil cut pork rind in water and salt for 30 minutes.

    On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours.

    Set aside and let cool.

    Deep fry rinds in a skillet in hot oil over high heat until they puff up.

    DIPPING SAUCE: Combine all ingredients and mix well. -- http://www.pinoyrecipe.net/




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