Chicharon is one of the favorite snacks of Filipinos; and when it comes to best-tasting chicharon, one place immediately comes to mind: Cebu.
Chicharon Cebu is considered the best of the best – this crunchy delight is one of Cebu’s best and tastiest products.
If you’re looking for some of the best Chicharon brands in Cebu, this article is for you!
In this article, we discuss everything you need to know about chicharon Cebu – including where to buy it and some recipes that you can try.
What is Chicharon?
Chicharrón is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton, or beef.
Chicharrón, like a dish with sauce, or chicharrones as finger-food snacks, is popular in Andalusia and Canarias in Spain, Latin America, and other places with Spanish influence including the Southwestern United States.
It is part of the traditional cuisines of Bolivia, Portugal (where it is called torresmo), Chile, Colombia, Costa Rica, Cuba, the Dominican Republic, Ecuador, Guam, Guatemala, Haiti, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, the Philippines, Puerto Rico, Venezuela, Belize, and others.
Chicharon, less commonly spelled “tsitsaron“, is ubiquitous, as it is a well-loved snack, and maybe bought anywhere, from large supermarket chains to small neighborhood sari-sari stores and street vendors. It is popular as pulutan or tapas food to be eaten while consuming alcoholic beverages.
It is also used as a topping on many native vegetable and noodle dishes.
Pork chicharon is prepared by deep-frying dried pork rind with a little salt. It may be dipped in coconut vinegar spiced with soy sauce, chopped garlic, and labuyo chili peppers, or eaten with other condiments like bagoong anchovies, lechon gravy sauce, or atchara papaya salad.
Aside from pork rind, chicken skin may also be made into chicharong manok, whereas chicharon bulaklak – literally ‘flower chicharrón’, named for its distinctive shape—is made from pig offal.
Where to Buy Chicharon Cebu
You can buy chicharon almost anywhere in Cebu – from grocery stores, local food markets, to pasalubong centers.
If you live elsewhere and not from Cebu, worry no more, because you can now easily order Chicharon from Cebu from the comfort of your home.
Chicharon products are among those Special Cebu Delicacies that are sold online thru BigBuyMall.ph online store.
To order Special Chiharon from Cebu, simply visit BigBuyMall.ph today.
If you’re looking for the best chicharon brand in Cebu, and it happens that you are in Cebu, Carcar is the best place to go.
In every corner of Carcar, you’ll see stores and stalls selling their best chicharon even at the terminal and along the journey towards South and North Cebu. Feeling a little overwhelmed by all your choices?
Below, we narrow it down for you by listing down some of the best places to get your Cebu chicharon.
Mat-Mat Chicharon is arguably one of the best chicharon producers in the city. Since the 1950s, Mat-Mat has been selling the best chicharon as they prepare the cut pork skin then boil in tap water until soft. Then boil a large vat of oil twice, once at 200 degrees and once at 400 degrees, to cause the skin to inflate up and blister.
Mat-Mat Chicharon is known for the best local delicacies and unquestionably the best chicharon in Carcar.
Located in Campo Guadalupe, Arvin Crispy Chicharon is well-known for its crispy chicharron which tastes even better after you dip it in spicy vinegar.
Can’t get to Carcar?
Don’t worry! They now accept orders online, and delivery is free if you reside in Carcar!
Aside from their tasty chicharron, Jona-Renie Special Chicharon and Delicacies also offers various Cebuano delicacies. If you want to buy a ton of delicious delicacies for pasalubong, this is a great store for you – here you can buy any amount of chicharron and other delicacies!
Craving some delicious chicharon and other delicious meals?
You should definitely check out Juan’s Special Chicharon!
Located in Ocaña Carcar, Juan’s Special Chicharon has also established its very own restaurant near its chicharon store. Now, you can enjoy a pleasant dining experience and buy your favorite Cebu chicharon all in one place! Juan’s Special Chicharon is the first original maker of hot and spicy chicharon and is one of the best chicharon brand in Cebu.
If one pack of chicharon Cebu isn’t enough for you, visit EarlJohn Special Chicharon where you can buy a kilo of chicharon!
Plus, you can choose what flavor you want, whether you want the classic chicharon, spicy, or special flavor.
EarlJohn Special Chicharon also sells various delicacies that you might not find from other stores.
Chicharon Cebu Recipes You Can Try
If you can’t get your hands on some Cebu chicharon, you might be thinking of cooking some of your own. If you’re not sure where to start, here are some chicharon recipes that you can try!
Homemade Chicharon made of pork rinds deep-fried to golden perfection! Crunchy and tasty, these cracklings are the ultimate low-carb treat and best served with spicy vinegar dip.
- 2 pounds pork rinds, cut into 2-inch sizes
- 1 cup vinegar
- 1 head garlic, peeled and crushed
- 1 tablespoon salt
- 1 teaspoon peppercorns
- canola oil
- In a deep pot, combine pork rinds, vinegar, garlic, peppercorns, and salt. Over medium heat, bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and continue to cook for about 40 to 50 minutes or until tender but not falling apart.
- Drain well, discarding the liquid and aromatics. Refrigerate for about 30 minutes or until completely cooled.
- Arrange pork rinds in a single layer on wire rack set over a baking sheet. Bake in a 200 F oven for about 3 to 4 hours or until shrunken, dry, and brittle. Remove from the oven.
- In a thick-bottomed pot, heat about 3-inches deep of oil to 350 F. Gently add dried pork rinds in batches as needed and deep-fry for about 2 to 4 minutes or until puffed up and begin to float.
- Using a slotted spoon, remove fried chicharon and drain on a wire rack. Season with salt to taste.
Crispy Pork Belly Chicharon
Crispy Pork Belly Chicharon might look like your regular Lechon kawali. However, it is way crispier. It can be compared to crispy pork rinds, except that this still has the meat on. Crunchy deep-fried pork belly that tastes even better when dipped in spicy vinegar. Snack on it or consume it as a main dish with rice.
- 2 lbs. pork belly
- 6 cups water
- 2 cups cooking oil
- 1 1/2 tablespoons whole peppercorn
- 8 pieces dried bay leaves
- Boil water in a cooking pot. Add salt, bay leaves, whole peppercorn, and pork. Cover and continue to boil for 60 minutes.
- Remove from the pot and let pork cool down. Poke holes on the skin using a toothpick. Slice the pork in half for a thinner piece.
- Rub salt all over the pork belly. Air dry for 1 hour. Note: placing the pork in front of an electric fan is a good idea.
- Heat oil on a cooking pot. Deep fry pork belly until crispy and golden brown. Note: be extra careful when doing this step. Use of splatter screen is recommended.
- Remove crispy pork belly from the cooking pot and place over a wire rack. Let it cool down.
- Transfer to a serving plate. Serve with spicy vinegar.
- Serve! Share and enjoy!
Chicharon Bulaklak is a Filipino dish made up of pork intestines that have been deep-fried. The word ‘bulaklak’ is the Tagalog word for ‘flowers’ – an apt description as the intestines curl up into flower-shaped crisps once fried. While these are usually served with a spicy vinegar dipping sauce during beer-drinking sessions, you can have them as an afternoon snack or as a side for your lunch.
- 1kg pork small intestines (with mesentery, washed and cleaned)
- 500ml water
- 12 cloves garlic, crushed
- 2 pcs bay leaves
- 2 tbsp whole peppercorns
- 500ml vegetable oil
- 50ml spiced vinegar (for dipping)
- 3g salt (to taste)
- 3g pepper (to taste)
- Chop the intestines into bite-sized portions of about 5 to 6 cm each.
- Fill up a pot with water (or enough water) and bring it a boil on medium heat and add garlic, bay leaves, and whole peppercorns.
- Next, add the intestines and allow it to simmer until tender, around 30 minutes.
- Once it’s cooked, remove the intestines and allow it to dry on a tray.
- In a deep pot, heat 500ml cooking oil and deep fry the intestines for 5 to 7 minutes until crispy and golden brown.
- Remove the intestines from the pot and place it on a plate with paper towels to absorb the excess oil.
- Season with salt and pepper.
- Transfer it to a serving plate and serve immediately. Pair it with spiced vinegar for a spicy kick.