Chicharrón
Chicharrón is a beloved dish of crispy fried pork skin, often with succulent meat still attached, that has deep roots in Spanish and Latin American cuisines. The primary ingredients are pork skin and fat, which are typically seasoned with salt and sometimes other spices before being slowly fried or roasted until they puff up and become delightfully crunchy. It's a staple in many countries, from Mexico and Colombia to the Philippines and Spain, often enjoyed as a snack, appetizer, or even a main ingredient in other dishes.
🍽️ Nutrition at a glance
Chicharrón is very high in fat and protein, but contains virtually no carbohydrates, making it a keto-friendly option. A typical 100g serving can provide around 500-600 calories, with a significant amount of collagen and minerals like zinc and selenium from the pork skin.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 18 g |
| Carbs | 2 g |
| Fat | 42 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 380 mg |
| Potassium | 150 mg |
| Phosphorus | 120 mg |
| Zinc | 2.5 mg |
| Iron | 1.2 mg |
| Vitamin B1 (Thiamine) | 0.3 mg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.8 mcg |
| Niacin (B3) | 4 mg |
Per 1 cup (85 g) · estimated, varies by recipe
💡 What's interesting
Culturally, chicharrón is a versatile food that appears in diverse forms across the globe, from the 'chicharrones de harina' (wheat-based) snacks in Mexico to the 'chicharrón prensado' (pressed pork cracklings) in Argentina. Nutritionally, it's a unique source of collagen, which is prized for supporting skin, joint, and gut health.
