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CHICHARON

Chicharon (Spanish pronunciation: [t?it?a?ron], Portuguese: Torresmo [tu??e?mu], Filipino: chicharon, Chamorro: tsatsalun) is a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef.

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.

Chicharron 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, Ecuador, Guam, Guatemala, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, the Philippines, Puerto Rico, Venezuela, and others.

The singular form, chicharron, is also used as a mass noun, especially in Filipino, in which stand-alone plurals do not exist. They are usually made with different cuts of pork, but sometimes are 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.

Philippines ? Chicharon is usually bought from balut vendors as pulutan (i.e. appetizer dishes usually eaten with alcoholic beverages). It is prepared by deep-frying the dried pork rind with a little salt. It is sometimes eaten with vinegar (chopped chilies and or soy sauce are added) or with bagoong, lechon liver sauce, or atchara. Chicharong manok, which is made from chicken skin, and chicharong bulaklak (literally 'flower chicharron', from its distinctive shape) made of pig intestine, are also popular.

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