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Crushed chicharon is a type of pork rind from the Philippines. It is typically made by boiling, then deep-frying pork skin until it is crispy. The chicharon is then crushed into small pieces.

Crushed chicharon is often used as a topping or garnish for dishes like pancit, soups, or salads. It can also be used as a crust for meats or fish.

Yes, you can make your own crushed chicharon at home by boiling, frying and then crushing pork skin. However, it can be a time-consuming process.

If stored properly, crushed chicharon can last for up to six months.

Yes, chicharon is naturally gluten-free as it is made from pork skin.

Unless additional ingredients are added, chicharon does not naturally contain any of the common food allergens.

In different regions, chicharon may also be known as cracklings, pork crunch, or scratchings.

To ensure your chicharon is crispy, make sure it is thoroughly dried after boiling and before frying.

You can buy it at Weee! Asian Market, www.sayweee.com.

While chicharon is high in protein, it is also high in saturated fats and cholesterol. It should be consumed in moderation as part of a balanced diet.

Crushed chicharon should be stored in an airtight container in a cool, dry place. It can also be frozen for longer shelf life.

Yes, you can reheat crushed chicharon in a microwave or oven until it becomes crispy again.

No, chicharon is made from pork skin and is not suitable for vegetarians.

Yes, crushed chicharon can be used as a substitute for bacon bits with a similar crunchy texture but a different flavor.

In the Philippines, crushed chicharon is often used in dishes like Pancit Malabon, sinigang, arroz caldo, and as a garnish for lechon kawali.

Yes, chicharon is high in protein and can also provide some B vitamins and minerals, though it should still be consumed in moderation.