Bagoong alamang is a paste made with fermented shrimp or krill. It’s in style in similar varieties all through Southeast Asia and is understood for being an especially pungent condiment that’s used in many popular Filipino dishes like pinakbet and binagoongan. Some of the most common examples of chicharon within the Philippines embrace chicharon bituka, which refers to pork intestines which have been chopped up into bite-sized items and deep-fried. Chicharon manok or rooster pores and skin chicharon refers to deep-fried chicken pores and skin. It’s technically a sort of chicharon though most Filipinos refer to it simply as “chicken skin”.