chicharrón (spanish: [tʃitʃaˈron], plural chicharrones; portuguese: torresmo [tuˈʁeʒmu, toˈʁezmu, toˈʁeʒmu]; filipino: chicharon; chamorro: chachalon) is a dish generally consisting of fried pork belly or fried pork rinds.chicharrón may also be made from chicken, mutton or beef.it is part of the traditional cuisines of bolivia, brazil, 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.the singular form of the term or a variant of it is also used as a mass noun in filipino and tagalog, in which stand-alone plurals do not exist.chicharrones are usually made from various cuts of pork but sometimes with mutton, chicken or other meats.in some places they are made from pork ribs with skin attached and other meatier cuts rather than just rinds.other styles may be fatty or meaty, not fried as much, and sometimes attached to ribs or other bones.in mexico, they are eaten in a taco or gordita with salsa verde.serving styles vary widely, including main course, side dish, filling for tortillas and other bread, the meat portion of stews, and as finger-food snacks.usually made during the slaughter of pigs for the winter.usually cooked with milk and lard to give them a nice gold color after they have been pressed through a pressure sift to make them have the texture of chips.chicharron in belize is also made from beef skin.the dish may be seasoned with garlic, pepper, and/or other spices.it is cooked in its own fat or oil; the finished product is typically complemented with a wedge of lime.it is boiled then cooked in its own fat, adding beer or chicha to the pot for more flavor.pork chicharrón is normally served only on sundays and is eaten with llajwa, a tomato salsa, and mote, a type of corn (maize).there are other variations of chicharrón made with chicken and fish.it is generally served in cabanes à sucre (sugar shacks) in spring time, as a 'palate cleanser' between maple syrup-laden foods.in the caribbean coast, it is eaten along with bollo de yuca, bollo limpio or boiled yuca at breakfast at home or at any time of the day at restaurants.it is eaten chopped as a stuffing in arepas.in córdoba, it is also prepared in sancocho.it is also part of bandeja paisa, a typical dish of antioquia.most costa ricans eat them with rangpur or lime juice and fried yuca, accompanied by tortillas.they are also a main ingredient in a popular dish called chifrijo, which also combines red beans, rice, and pico de gallo.it is prepared by washing and drying pork and cutting it into small pieces, which are seasoned with a mix of lemon juice and salt.also known as carnitas in guatemala, these refer to a meatier part of the pork rind.where a chicharrón is, strictly speaking, skin and fat, carnitas denotes skin with some meat as well.(in other places, carnitas generally refers to fried pork meat without skin or a stew-like dish made from it.)chicharrón de cerdo are also distributed by many salty snack companies in mexico, sold in supermarkets, and made and sold by markets, tianguis, and street vendors.tacos de chicharrón (chicharrones wrapped in a tortilla with some avocado, creamy cheese (such as queso panela, queso blanco, or queso fresco), and sometimes, hot sauce) are popular as snacks, appetizers, or a main dish.popular dishes that make use of chicharrón as a main ingredient include chicharrón con salsa verde and gorditas de chicharrón.
chicharrón | region | andalusia <tsp> bandeja paisa | country | colombian cuisine <tsp> bandeja paisa | ingredient | chicharrón
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