Chicharrón

Source: Wikipedia, the free encyclopedia.
"Chicharones" redirects here. For the musical act, see The Chicharones. For the fried wheat snack, see Duros (food).
Chicharrón
Appetizer
Place of originSpain
Region or stateAndalusia
Serving temperatureHot or cold
Main ingredientsPork

Chicharrón (Spanish: [tʃitʃaˈron], plural chicharrones; Portuguese: torresmo [tuˈʁeʒmu, toˈʁezmu, toˈʁeʒmu]; Tagalog: sitsaron; Chamorro: chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton, or beef.

Name

Chicharrón, as a dish with sauce, or chicharrones as finger-food snacks, are popular in

mutton, chicken
or other meats. In some places they are made from pork ribs with skin attached and other meatier cuts rather than just rinds.

National variants

The

deep fried often to a crispy, puffy state. Other styles may be fatty or meaty, not fried as much, and sometimes attached to ribs or other bones. In Mexico, they are eaten in a taco or gordita with salsa verde
. Serving styles vary widely, including main course, side dish, filling for tortillas and other bread, the meat portion of stews, and as finger-food snacks.

Belize

In Belize, chicharrón made from pork belly can be served with escabeche (onion soup). There are other variations of chicharrón in Belize made from beef skin.

Bolivia

Chicharrón is made of pork ribs seasoned with garlic, oregano and lemon. It is boiled then cooked in its own fat, adding beer or

llajwa, a tomato salsa, and mote, a type of corn (maize
). There are other variations of chicharrón made with chicken and fish.

Brazil

In Brazil, it is known as torresmo. The dish may be seasoned with garlic, pepper, and/or other spices. It is cooked in its own fat or oil; the finished product is typically complemented with a wedge of lime.

Canada

Oreilles de crisse is a traditional Quebec dish consisting of deep-fried salted fatback. It is generally served in cabanes à sucre (sugar shacks) in spring time, as a "palate cleanser" between maple syrup-laden foods.

Chile

Chicharrones are made of fat, sometimes with a bit of meat, and are typically served with homemade bread.

Colombia

Chicharrón is made from deep-fried pig skin with meat attached, but it can also be made from chicken skin. In the

Caribbean coast, it is eaten along with bollo de yuca, bollo limpio or boiled yuca at breakfast at home or at any time of the day at restaurants. It is eaten chopped as a stuffing in arepas. In Córdoba, it is also prepared in sancocho. It is also part of bandeja paisa
, a typical dish of Antioquia.

Costa Rica

Chicharrones are made by frying pork (usually ribs) in fat, and are associated with several dishes. Most Costa Ricans eat them with rangpur or lime juice and fried yuca, accompanied by tortillas. They are also a main ingredient in a popular dish called chifrijo, which also combines red beans, rice, and pico de gallo.

Trinidad & Tobago

Chicharrón is usually eaten with tostones. It is prepared by washing and drying pork and cutting it into small pieces, which are seasoned with a mix of lemon juice and salt.

El Salvador

Pupusas are often filled with chopped chicharrón as a stuffing.

Guam

The dish is known in the local Chamorro language as chachalon, derived from the food's Spanish name.

Guatemala

Chicharrón is eaten with tortillas, lime, guacamole, and moronga, and sometimes served with pico de gallo or Chirmol salsa. Also known as carnitas in Guatemala, these refer to a meatier part of the pork rind. Where a chicharrón is, strictly speaking, skin and fat, carnitas denotes skin with some meat as well. (In other places, carnitas generally refers to fried pork meat without skin or a stew-like dish made from it.)

Mexico

Besides chicharrón made from pig skin and fat, snack-food companies

queso blanco, or queso fresco), and sometimes, hot sauce) are popular as snacks, appetizers, or a main dish. Popular dishes that make use of chicharrón as a main ingredient include chicharrón con salsa verde and gorditas
de chicharrón. North Mexico is made with fried pork belly (and have more meat, than the south Mexico), is more based on Spanish torreznos.

Peru

Ancash Region

Chicharrón in Perú is made using what is called "country-style pork rib" in the United States. The rind (skin and attached fat) is not used at all; instead, the meat is boiled with seasonings and spices until no water remains and then fried in its own fat. It is often served as a breakfast or brunch food on a baguette with a relish made of red onion and lime juice. Chicharrón can be eaten as an

appetizer or snack, and the chicken variant can taste like fried chicken found in the United States. Sides include a kind of red onion relish, fried yuca
, and other regional variants. Chicharrón can also be prepared with fish rather than pork.

Philippines

tuna
skin
Bagnet from Ilocos Norte, Philippines

Chicharon, less commonly spelled tsitsaron, is ubiquitous, as it is a well-loved snack, and may be bought anywhere, from large supermarket chains to small neighborhood

lechon gravy sauce, or atchara
papaya salad.

Aside from pork rind, chicken skin may also be made into chicharong manok, whereas chicharong bulaklak—literally 'flower chicharrón', named for its distinctive shape—is made from pork mesentery.[1]

Tuna-skin chicharon is marketed as a healthier variation. In Cagayan, water buffalo hide is used to make carabao chicharon.[2]

A distinct variant of chicharon involves cooking pork loin and meat in the same way, becoming bagnet. While similar and dissimilar to crispy pata, it is more popular as a meal than finger food, and has found its way to contemporary dishes and restaurants. Bagnet originates from Ilocos where it has been served since the 1960s.[3]

Puerto Rico

marinated. Chuleta kan-kan is deep-fried, forming chicharrónes of crispy skin attached to the rib and pork-chop meat. The city of Bayamón – nicknamed the "city of chicharrón" – is famous for the chicharrón produced locally, as is the Guavate barrio in the city of Cayey.[4] Chicharrón is a popular ingredient in Puerto Rican rice with added sofrito, pigeon peas
, spices and other ingredients. Rusiao de yuca like pasteles are made from grated cassava that has been dehydrated, toasted, then notably rehydrate with coconut milk into masa and seasoned with anise, mashed or finely chopped chicharrón, oregano among other ingredients. They are then wrapped in banana leaf and grilled.

Serbia

In Serbia they are called čvarci. Usually made during the slaughter of pigs for the winter. Usually cooked with milk and lard to give them a nice gold color after they have been pressed through a pressure sift to make them have the texture of chips.

United States

Southwest use the Spanish term chicharrones, and Mexican-style chicharrón dishes are available in many Mexican and Southwestern restaurants in the region. In the Deep South, traditional home-cooked pork rinds are called cracklings or (colloquially) cracklins. They are made in a two-step process: the pork skin is first rendered and dried, and then fried and puffed.[5]

In New Mexico, the term is often taken to mean just fried pork fat, sometimes with incidental bits of lean meat. Similar to the Mexican chicharrón, its use in New Mexican cuisine is most commonly in bean burritos with chopped New Mexico chile. It is colloquially prepared by frying in a disco, a wok-like pan made from a repurposed tractor disc blade.

Uruguay

Chicharrones are a byproduct of tallow making in Uruguay. Usually extracted from the softest fat of the cow located on the kidneys, this fat is known as grasa de pella. The pella is heated until melt and the solid residue are the chicharrones. Chicharrones are traditionally used as additive for a typical bread called rosca de chicharrones.

Venezuela

In central Venezuela, chicharrones are eaten with

cueritos
type are also made with pork skin and marinated in vinegar instead of deep fried. They are eaten as a snack.

Other countries

Pork rind is also eaten in many other countries in forms unrelated to the chicharrón tradition. For example, in Denmark, flæskesvær is pork skin deep-fried with or without a layer of fat. It is usually eaten as a snack, like crisps (chips) or popcorn. At Christmas-time it is also traditional to eat fried strips of pork belly the skin on, with or without meat in addition to fat. In the countryside in Greece, during Christmas time people prepare "tsigarídes" which is deep fried pork belly skin. In the United Kingdom Pork Rinds are called "pork scratchings". They are a popular snack sold in pubs and bars, packaged in small plastic bags like potato crisps.

Similar foods

See also

References

  1. ^ Cuisinegineer (3 February 2011). "Reel and Grill: Tsitsaron or Chicharon Bulaklak (Deep Fried Pork Mesentery)". Reel and Grill – via Blogspot.
  2. ^ Santos, Kara (19 March 2017). "5 reasons to visit Cagayan this summer". ABS-CBN News.
  3. ^ "Did You Know That Bagnet is Called 'Chicharon' in Ilocos?". yummy.ph.
  4. ^ "Buenapetito! - Base de recetas y restaurantes de Puerto Rico". Buenapetitopr.com.
  5. ^ Zeldes, Leah A. (May 12, 2010). "Eat this! Chicharron, mighty meaty crunch". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on December 3, 2020. Retrieved May 22, 2010.
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