“Chichado” Chicharon Asado (Braised Pork Crackling) Recipe

“Chichado” Chicharon Asado (Braised Pork Crackling)

“Chicharrón” is usually made from pigskin. It is commonly sold in plastic bags as a snack food item and may be referred to as “pork rinds” as well as chicharrone and cracklings. It is made in a two-step process: the pork skin is first rendered and dried, and then fried and puffed.

In countless cuisines around the world, the belly is barbecued, stewed, roasted, and as it applies to this months’ recipe, turned into golden and crispy crackling bits. Depending on the country of origin, chicharron can mean anything from fried pork skin with a little meat attached to fried pork rinds using only the skin.

But have you thought of what to do on your leftover pork chicharon (pork crackling) that is not crispy anymore and so hard to chew? Why not reinvent it and make into a preserved bottled food that you can store for more days, or you can use as “sahog”  to any recipe anytime. Try these unique but goody bottled meal.

“Chichado” Chicharon Asado Recipe

The secret to tender to make it tender if you don’t have the pressure cooker is slow cooking the chicharon with all the ingredients.

Prep Time
15 mins
Cooking Time
45 mins
Ready In 1 hr
Yield 5-6
Cuisine Asian
Cooking Method Simmer or pressure cooking

INGREDIENTS

2 tablespoons cooking oil

5 cloves garlic, minced

1 large onion, chopped

4 cups leftover pork chicharon

1 200-gram pack tomato sauce

3 pieces dried bay leaf

3-5 pieces star anise

1 Tablespoon brown sugar

1/4 cup soy sauce

3 medium bell pepper, sliced thinly

1 1/2 cup water

salt, to taste

COOKING PROCEDURE

In a pre-heated pot with oil, saute the garlic until brown then add the onions and cook for 3 to 5 minutes, add the tomato sauce, soy sauce, bay leaves, and star anise and simmer for 10 minutes.

Add water and season with salt and pepper bring to boil before adding the crackling.
Add the pork crackling and cook until tender estimated time 45min – if using a pressure cooker it will take 15 min.

Let it cool down then transfer it to a food grade bottle for storage or eat it straight away.

This is also good as Topping for:
Stir Fried Vegetables called “Chow pat chin” or “Chop suey”
Stir Fried Noodles “Pancit Canton”
“Dimsum” meal “Steam Rice” just add a boiled egg as a topping and you’re ready to go!