Like many first-time entrepreneurs, Rhea Santillan had her share of doubts about launching a business on her own. While her now-famous “crispy ulo chicharron” was already a crowd favorite at gatherings, she hesitated to take the leap.
Friends and family constantly encouraged her to turn her delicious pulutan (finger food) into something more—but it took time and courage for her to see its full potential.
“At first, I didn’t really take it seriously,” Santillan says with a laugh. “People would say, ‘You should be selling this!’ but I thought they were just being nice. I never imagined it would grow into something this big.”
Founded in 2009, what began as a home-based operation evolved into Pat & Kat Pork Chicharon, named affectionately after two of her children.
The venture steadily grew, largely by word of mouth, with early batches of chicharon shared among friends, relatives and community members.
The secret? A unique flavor profile and top-tier quality made it stand out even in a province known for its culinary traditions.
By the time the pandemic hit, Pat & Kat had already carved out a solid reputation in Cavite. But like many small businesses, it faced supply chain disruptions and rising nstead of scaling back, Santillan and her team used the opportunity to diversify.
“We had to think on our feet. Meat prices were going up, suppliers were harder to reach—so we asked ourselves, ‘Ano pa ba ang puwedeng i-offer na masarap at panalo pa rin?’ That’s when Crispy Pata came in,” Santillan says.
Initially introduced through social media, the Crispy Pata—offered in both ready-to-eat and ready-to-cook formats—became a runaway hit. Loyal customers embraced the new product, and it became a signature item in its own right, complementing the original chicharon.
In 2022, Pat & Kat reached a major milestone with the opening of its first physical food-to-go store in Poblacion IV, Tanza, through its exclusive distributor, Lucky Food Services. This marked a turning point for the brand, as two more branches soon followed: one along Centennial Road in Kawit and another in the busy Pasig-Rotonda area of Metro Manila.
“That first store in Tanza, it really made everything feel official. Before that, it was mostly online or orders from friends. Having a real shop gave us visibility and more confidence to push forward,” Santillan said.
Around the same time, Santillan was invited by the Department of Trade and Industry’s Tanza Negosyo Center to join the Kapatid Mentor Me–Money Market Encounter (KMME-MME) Program. Designed to support micro and small enterprises, the program provided mentorship, skills training, and networking opportunities. Through it, Santillan gained critical insights into operations, financial management, and business scalability.
“I used to run everything based on gut feel,” she admitted. “But through the program, I learned how to organize the business better, set goals, and really plan for growth. The mentoring helped me see the bigger picture.”
Her business improvement plan earned recognition as one of the program’s best, and the connections she formed continue to play a vital role in her entrepreneurial journey.
Today, Pat & Kat products are found not just across Cavite but in pasalubong shops, restaurants, private offices in nearby provinces, and balikbayan boxes bound for overseas.
The business has gone from strength to strength, thanks to its consistent flavor, quality, and authentic family-driven roots.
Looking ahead, Santillan has ambitious plans to expand into dine-in offerings, pursue franchising opportunities, and eventually tap the international market.
“The goal now is to go global. There are so many Filipinos abroad who miss the taste of home. If we can bring a bit of Cavite to them through our products, then that’s something really special,” she disclosed.
Pat & Kat Pork Chicharon continues to rise—proof that passion when paired with perseverance, can transform even the simplest dish into a celebrated brand.