TSITSARON or CHICHARON


tsitsaron
crispy fried pork rind


more often spelled as chicharon, from the Spanish chicharrón


also called pork scratching, pork cracklings, pork cracklin and pork crackle in English


The skin of a pig is deep-fried with the fat still attached.
The result is a curled, crunchy snack food.


In the Philippines, chicharon is frequently dipped in white vinegar.
It can also be ground and sprinkled on dishes like pansit noodles.



chicharong baboy / chibab
deep-friend pork rinds


chicharong bulaklak / chilak
"flower" chicharron - intestinal parts  of a pig are deep fried
the peritoneum is used


chicharong bituka / chibit / chibits
pork intestines that are deep fried in a way
resembling the traditional chicharon


chicharong balat ng manok,
shortened as tsitsarong manok
chicken skin rinds
 

chicharong bituka ng manok
chicken intestines that are deep fried in a way
resembling the traditional chicharon


The Ilocanos have their own chicharon called bagnet.