Appetizers & Snacks · Crunchy Classic

Chicharon

Name: Chicharon
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 2 lbs pork skin, with a thin layer of fat attached; 1 onion, quartered; 4 cloves garlic, smashed; 2 bay leaves; 1 tbsp whole peppercorns; Salt, to taste; Oil, for frying; Spiced vinegar, for serving

Pork skin taken through a three-step process — boiled, dried, then fried twice — until it puffs up into shatteringly crisp, golden cracklings. The essential pulutan for any gathering with drinks.

By: Andrew Arcangel | Last Updated: September 27, 2026

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Total time2 hr 20 min

Servings6

DifficultyMedium

Dietary noteGluten-free

Good forMerienda

Before you start

Step 1 (Boil the skin) takes about 45-60 minutes.
Step 3 (Dry thoroughly) takes 1-2 hours.

Good chicharon comes down to patience more than skill — the pork skin needs to be thoroughly dried before it ever hits hot oil, and it gets fried twice: once low and slow to render and dehydrate further, then again at high heat to make it puff up and crackle. Skipping the drying step or rushing the fry is the most common reason homemade chicharon turns out chewy instead of crisp.

The double-fry method

The first fry at a lower temperature slowly renders remaining fat and dries the skin from the inside out, turning it slightly translucent and rigid. The second fry at high heat is what makes it explosively puff up — this two-stage approach is the same principle used for the crispiest fried chicken skin and pork belly.

Ingredients

Serves 6

2 lbs pork skin, with a thin layer of fat attached
1 onion, quartered
4 cloves garlic, smashed
2 bay leaves
1 tbsp whole peppercorns
Salt, to taste
Oil, for frying
Spiced vinegar (sukang sawsawan) or plain vinegar (suka), for serving

Ask your butcher for pork skin with just a thin fat layer attached — too much fat makes it harder to dry and fry evenly.

Short on time? Plain vinegar (suka) on its own is a perfectly good dip too — you'll just skip the garlic-and-chili kick sukang sawsawan adds.

Instructions

Boil the skin. Simmer pork skin with onion, garlic, bay leaves, and peppercorns in water to cover until tender, about 45-60 minutes. You'll need 2 lbs pork skin1 onion4 cloves garlic2 bay leaves1 tbsp whole peppercorns
Scrape and cut. Let the skin cool, scrape off excess fat from the underside with a spoon, then slice into strips or squares. You'll need 2 lbs pork skin
Dry thoroughly. Lay the pieces on a rack and air-dry for several hours, or dry in a low oven (around 200°F) for 1-2 hours until firm and mostly dehydrated.
First fry. Fry the dried skin in oil heated to about 275°F until it turns slightly translucent and rigid, 5-8 minutes. Remove and let rest. You'll need 2 lbs pork skinoil
Second fry. Increase the oil temperature to about 375°F and fry again until the pieces puff up dramatically and turn golden, 30-60 seconds. You'll need oil
Season and serve. Drain on a rack, salt immediately while hot, and serve with spiced vinegar for dipping. You'll need saltspiced vinegar

Kitchen tip: Don't skip the resting time between the two fries — letting the skin rest a few minutes helps it puff more dramatically on the second, hotter fry.

Tips & variations

Bagnet-style: keeping a thicker layer of fat and meat attached to the skin turns this into bagnet, a Ilocano cousin of chicharon.
Chicharon bulaklak: made from ruffled pork mesentery fat instead of skin, using the same boil-dry-fry method.
Seasoning variations: some cooks toss the finished chicharon with chili powder, garlic powder, or a squeeze of calamansi for extra flavor.

Nutrition estimated per serving

420Calories
24gProtein
35gFat
0gCarbs
0gSugar

Estimated automatically from this recipe's ingredients; actual values will vary based on brands and exact quantities used.

Glossary Suka Sukang Sawsawan Calamansi Pulutan

Frequently asked questions

Why won't my chicharon puff up?

The most common cause is skin that wasn't dried thoroughly enough before frying — any remaining moisture prevents it from puffing properly during the second, hotter fry.

Can I skip the double fry and just fry once?

You can, but a single fry rarely achieves the same light, crackling puff — the two-stage process is what gives chicharon its signature airy crunch.

How long does homemade chicharon stay crispy?

Stored in an airtight container at room temperature, it stays crisp for 3-5 days — avoid refrigerating, since the cold introduces moisture that softens it.

Pairs well with

Pulutan spread pairing

Pork Sisig

Chopped, char-grilled pork sizzled with onion, chili, and calamansi.

Crunchy topping option

Pancit Bisaya

Also known as Bam-I — canton and sotanghon noodles together with pork, chicken, and shrimp.

Sweet-savory finish

Turon

Fried banana and jackfruit spring rolls in a caramelized shell.