It is usually eaten with vinegar, hot vinegar (chopped chilies and/or soy sauce are added), or with bagoong, lechon liver sauce, or atchara (pickled green papaya). Chicharong manok, which is made from chicken skin, and chicharong bulaklak (literally 'flower chicharrón', from its distinctive shape) made of pig intestine, are also popular. It is also used as a topping for pancit palabok and pancit malabon and in preparing pork sisig.