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.

Pork Chicharon in a wooden serving bowl with a side of spicy vinegar
Pork Chicharon

Before we proceed, let me forewarn you this chicharron recipe, albeit a simple process, takes a good few hours to make. Considering the time involved and the fact that pork cracklings are relatively inexpensive, you’d probably be better off with store-bought than homemade.

Now, if you are concerned about what goes on your food, enjoy experimenting in the kitchen or just have a free afternoon to waste spare, then this is the perfect cooking project for you!

rolled pork skins in foam container

What are Chicharrones Made of?

Although chicharrones generally consist of fried pork belly or pork rinds, these delicious nashville filipino food cracklings have taken many forms in Philippine cuisine and are also made using other ingredients such as chicken skins, pork ears, intestines (isaw) and omentum (bulaklak) as well as tuna skin.

Another popular Filipino variant is the Ilocos bagnet which is a cross between lechon kawali and chicharon and uses a double-fry method to attain its characteristic crispness.

dried pork skins on a rack

How to Make Chicharon

  • Cut the pork rinds into about 1 1/2 to 2 inches. Note that although they will initially shrink in size when they render their fat in the oven, they will expand and puff up when deep-fried in hot oil.
  • Cook until tender but not falling apart. I like to use a simple solution of vinegar, peppercorns, crushed garlic, and salt to infuse flavor. Drain well and refrigerate to cool completely.
  • Arrange the meat in a single layer on a rack and dehydrate until shrunken and brittle. In olden times, the cooked skins are laid out under the hot sun to draw out excess moisture. Since this method is not exactly doable in cold weather and unhygienic for one thing, I prefer to use the oven to dry out the skins.
  • Deep-fry in hot oil until golden and crispy and begins to float. For the best texture, do not overcrowd the pan and fry in batches as needed to maintain proper oil temperature.
  • Remove from pan and drain on a wire rack — season with salt and spices as desired.

dipping pork cracklings in a bowl of spicy vinegar

I know I didn’t sell this tsitsaron recipe well at the beginning of the post, but if I may backtrack a little, I’d say you should try at least once. Not only is chicharon a tasty, low-carb snack or appetizer, it’s also a great way to boost flavor in other dishes such as ginisang munggo and pancit palabok.

Pork Chicharon

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.
Prep Time10mins
Cook Time50mins
Oven Dry5hrs
Total Time1hr
Course: Snack
Cuisine: Filipino
Keyword: Chicharon
Servings: 4Servings
Calories: 154kcal
Author: Lalaine


  • 2poundspork rinds, cut into 2-inch sizes
  • 1cupvinegar
  • 1headgarlic, peeled and crushed
  • 1tablespoonsalt
  • 1teaspoon 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.


Calories: 154kcal | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 521mg | Vitamin A: 0.3% | Calcium: 0.8% | Iron: 1.4%
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

Reader Interactions

Ever looked for a filipino restaurant in the US? Miss the taste of home? Don't just wait for a filipino restaurant to pop up, order your favorite pinoy food right here! has all the hottest filipino food items at the best prices. We ship them directly to you to keep your pantry stocked and your taste buds happy.