Chicharrón
Chicharrón mixto
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| Course | Appetizer |
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| Place of origin | Spain |
| Region or state | Andalusia |
| Serving temperature | Hot or cold |
| Main ingredients | Pork |
| Other information | Popular throughout: Andalucia, Latin America North America Philippines Spain |
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Chicharrón (Spanish pronunciation: [tʃitʃaˈron],Andalusian pronunciation: [ʃiʃaˈron], Portuguese: Torresmo [tuˈʁeʒmu] or [toˈʁesmu], Filipino: chicharon, sitsaron, 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.
Chicharrón is popular in Andalusia, Spain, and in Latin America and other countries with Spanish influence. It is part of the traditional cuisines of Argentina, Bolivia, Brazil (where it is called torresmo), Chile, Colombia, Costa Rica, Cuba, Dominican Republic, Ecuador, Guam, Guatemala, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, the Philippines, Puerto Rico, Venezuela, and others. The singular form, chicharrón, is also used as a mass noun, especially in Filipino, in which stand-alone plurals do not exist. They are usually made with different cuts of pork, but sometimes are made with mutton, or with beef in Argentina. In Costa Rica, they are usually made from pork ribs or similar cuts rather than rinds; it is also used in the traditional dish "chifrijo".
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Wikipedia