Dominican pork chicharron is made from fried pork skin and is a Spanish culinary heritage, introduced along with pork livestock during the conquest and colonization. Traditionally, it is eaten with fried green plantains and cassava bread (casabe), although it can also be paired with other foods. To make the skin extra crispy, sour orange juice is often added while the chicharron is boiling.

The history of chicharron is tied to the Black population brought to the island by the Spanish, who raised pigs and prepared various dishes with them. Frying chicharron made it possible to render lard for culinary use. The fat was cut into small pieces and seasoned with salt and water, while the fried skin released the lard, which was then strained and stored in jars for sale and home consumption. This tradition of using pork lard in cooking remained common until the 1970s.

Chicharron is also one of the fundamental ingredients of mofongo. During the Christmas season, it is common for families to slaughter pigs to prepare chicharrones, morcillas (blood sausage), longanizas, and other derived products.

This food has become a popular symbol of Dominican gastronomy, especially in Villa Mella, now part of Santo Domingo Norte, considered the capital of chicharron. Its popularization is attributed to Black settlers who established themselves in the area in the 17th century, fleeing from the French part of Santo Domingo.

Other places known for selling chicharrones include the San Victor to Jamao al Norte crossroads, Rincon Molenillo, and the Nagua to Sanchez highway.

Dominican chicharron can be served on its own as an appetizer or as a side dish with other foods, such as boiled cassava, plantains, and guineos (bananas).

Chicharron is an identity hallmark of Villa Mella’s gastronomy, since in the past producers traveling through the area, coming from Yamasa, Cevicos, Sabana Grande de Boya, Monte Plata, and La Victoria, would pass by on their way to sell goods in the city. Most would spend the night there to continue their journey the next day, which led locals to fry pork to sell chicharron served with casabe, small bananas, or cassava, as explained by Professor Andres Fortunato, president of the Foundation for the Conservation and Promotion of Villa Mella’s Culture.