Lechon and chicharon fall are pork dishes that are often enjoyed in Filipino celebrations and as daily meals. Both are known for their crispy textures and savory flavors, making them favorites across the country.  

Thes two dishes are however different especially in how they are preapared. In this post we take a look at the differences between these dishes. 

What is Lechon? 

Lechon is a festive dish in the Philippines, typically served during major celebrations. The word “lechon” means “roasted suckling pig” in Spanish, and it is often prepared by roasting a whole pig over a pit of charcoal for several hours.

This cooking method results in tender, juicy meat with crispy, golden-brown skin. The process is labor-intensive and can take up to six hours or more, requiring constant turning of the pig to ensure even cooking. 

Lechon is seasoned with a variety of spices, such as salt, pepper, garlic, lemongrass, and other herbs, which gives it its rich flavor. It’s usually served as a main dish at large gatherings and is often accompanied by a special liver-based sauce known as “sarsa.” 

What is Chicharon? 

Chicharon is a popular snack or side dish made from deep-fried pork rinds, belly, or other parts of the pig. It originated from Spanish influence and has become a staple in the Filipino diet. Unlike lechon, which requires hours of slow-roasting, chicharon is cooked quickly by frying the pork until it becomes crispy and crunchy. 

Chicharon is much simpler to prepare compared to lechon. The pork is cut into smaller pieces, seasoned, and then deep-fried until it reaches a light, crackling texture.

It can be enjoyed as a snack on its own, often dipped in vinegar or eaten with rice and other dishes. Chicharon is also available in many varieties, from the traditional pork rind version to those made with chicken skin or fish skin in some regions. 

Differences Between Lechon and Chicharon 

Preparation 

The most significant difference between lechon and chicharon lies in how they are prepared. Lechon is slow-roasted over charcoal for several hours, which allows the fat to melt into the meat, creating a moist, flavorful dish with crispy skin. Chicharon, by contrast, is deep-fried in hot oil, resulting in a much lighter, crunchy texture. 

Serving 

Lechon is often prepared as a whole pig and served as a centerpiece during large gatherings. It’s a dish meant to feed a crowd, and the preparation process is usually quite an event in itself.

On the other hand, chicharon is served in much smaller portions, often as a snack or side dish. It is usually made from pork skin or smaller cuts of pork belly, making it a more casual, everyday food. 

Flavor and Texture 

When it comes to flavor, lechon offers a rich and savory taste, with the herbs and spices penetrating the meat. Its texture is a mix of tender, juicy meat and crispy skin.

Chicharon, being deep-fried, is much crunchier and often lighter in flavor. It relies more on its texture for enjoyment, with the seasoning usually coming from the salt or vinegar it is served with.