Chicharon is popular in the Philippines and we most often see pork chicharon, which is also referred to in the States as pork rinds or pork skins. In the Philippines, many like to dip chicharon in vinegar and sili, which is a local hot pepper, and yes, it is hot!
You can also see chicharon manok, which is made from chicken skin and there is also bulaklak, which is made from pig intestines. All good chicharon is deep fried, so yes, it has calories. Some people bake chicharon to make it healthier but the ones I have tried are bland and without much taste other than from the seasoning.
I have known about chicharon in the Philippines since my first visit in 1986 but it was only last year that I tried fish Chicharon. WOW! It is nice and I would say, it is healthier than the other chicharon.
Fish chicharon is not as common as the pork chicharon, so you have to look for it, as it does not normally come to you via vendors. Bong Bong’s Pasalubong sells fish chicharon and it is also served in several restaurants. I don’t really have an original recipe to pass on to you about making fish chicharon but I am sure it is not too difficult to do at home.
The next time you are looking for a crunchy snack, try fish chicharon. Eat it plain or dip it in vinegar with a little sili pepper or hot chili pepper.