• Menu
  • Skip to right header navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

CASA Veneracion: Online Cooking Class

Breakfast. Lunch. Dinner. Midnight Snack.

  • About
  • Cooking Class
  • Recipe Index
  • Search
  • Learn to Cook in 10 Weeks
    • How to Cook, Lesson 1: Know Your Ingredients
  • Recipes By Type
    • Appetizers & Snacks
    • Bread & Breakfast
    • Superb Soups
    • Chicken, Duck & Turkey
    • Fish & Seafood
    • Meatless
    • Mighty Meaty
    • Noodles
    • Rice & Grains
    • Sandwiches & Wraps
    • Side Dishes
    • Sweets & Desserts
    • Drinks
You are here: Home / Bread & Breakfast / Chicharon (pork crackling) fried rice

Chicharon (pork crackling) fried rice

06/11/2010 //  by Connie Veneracion

casaveneracion.com Chicharon (pork crackling) fried rice

It was a clean-out the fridge operation that resulted in this fried rice made with the rind and meat salvaged from soup bones and leftover chicken stew. See, a couple of days ago, I made a huge pot of soup with pork knuckle bones with all the rind, litid (ligaments, sinews, tendons) and meat intact. And I had this idea. Why not make chicharon — pork cracklings to you who don’t speak Filipino — and use them to make a noodle dish?

I was already boiling a pot of water in which to cook the noodles when Speedy asked if I was making fried rice for lunch. Huh? Fried rice? And he said we had so much cold rice. Oh, okay. So I turned off the stove and figured we might as well have some coffee — we already had hot water, didn’t we? And so the pork cracklings and cold rice became a fried rice dish.

casaveneracion.com Chicharon (pork crackling) fried rice

So it all started with these soup bones — rinds and litid and meat already very tender after several hours of simmering.

I discarded the bones and cut the edible portions into small pieces.

MY LATEST VIDEOS
MY LATEST VIDEOS
casaveneracion.com Chicharon (pork crackling) fried rice

Into a hot oil-free non-stick wok they went where they cooked until they were nicely brown and crisp. The step takes several minutes, the pork pieces will render fat and the fat will sputter so cover the wok loosely with lots of space for the steam to escape.

At around this time, while I was chopping a carrot and slicing some chives, Speedy joined me in the kitchen, rummaged through the fridge and found a container with a few pieces of chicken that had been cooked in balsamic vinegar and Worcestershire sauce. Shouldn’t we use them too, he asked. And he proceeded to debone the chicken and chop the meat.

Then, he brought out the cold rice. And there was so much! I looked at the pork cracklings which have shrunk and the amount of chopped chicken meat, and realized that if I was going to cook all the rice, I really didn’t have enough meat. And Speedy likes his fried rice meaty. After all, the fried rice was meant as a stand alone dish and that was all we were having for lunch.

So, I got some Chinese sausages, chopped them and added them to the pork cracklings in the wok.

casaveneracion.com Chicharon (pork crackling) fried rice

Next, I added the chopped carrot and stirred the contents of the wok. The carrot bits and sausages would take a few minutes to cook…

… so, in a frying pan, I cooked two beaten eggs with a little oil.

casaveneracion.com Chicharon (pork crackling) fried rice

Meanwhile, while the eggs cooked, the carrot and sausage bits got done. I threw in the chopped chicken meat and chives, and stirred everything.

Next, the cold rice that had been fluffed to separate the grains. And some toasted garlic bits.

casaveneracion.com Chicharon (pork crackling) fried rice

Seasonings consisted of balsamic vinegar, Worcestershire sauce and oyster sauce. And salt and pepper, of course. I stirred everything and while waiting for the rice to get heated through, I rolled the cooked eggs and made thin slices.

When the rice was heated through, I added the eggs, stirred through, adjusted the seasonings and the pork crackling fried rice was ready.

casaveneracion.com Chicharon (pork crackling) fried rice

And we had lunch. Oh, after I had taken photos, naturally.

Bread & Breakfast Rice & GrainsFried Rice Sausages

More Like This

Thai Pineapple Chicken Fried Rice

Thai Pineapple Chicken Fried Rice

Chili Mushroom Fried Rice

Chili Mushroom Fried Rice

Sometimes, a old and tired dish can benefit from a little update. Sausage and eggs for breakfast again? Braise the fried sausages in black bean salsa. New look. New flavors. New textures. Wonderful!

Sausages and Eggs for Breakfast? Add Black Bean Salsa for a New Look and Taste.

Chunks of pancetta, fresh oyster mushrooms, corn, bell peppers, carrot, rice and scallions. A fast and easy one-pan meal. Get the recipe for pancetta and oyster mushroom fried rice and make your version soon!

Pancetta and Oyster Mushroom Fried Rice

The secret to a good Chinese-style fried rice is to start by creating a flavor base. The vegetables are stir fried, the cooked meat is added followed by the rice and, finally, the eggs. Season every step of the way.

How To Cook Chinese-style Fried Rice

Learn to make the tastiest and most aromatic egg fried rice!

Garlic and Egg Fried Rice

For my beef and sausage chili, cubed brisket and sliced andouille are simmered with rosemary, onion, garlic and cayenne in homemade tomato sauce.

Beef and Sausage Chili

Flaked tinapang bangus (smoked milkfish) is stir fried with rice, chopped carrot, shredded cabbage, cauliflower florets, scallions and eggs

Tinapang Bangus (Smoked Milkfish) Fried Rice

A popular dish in Puerto Rico and Colombia, arroz con chorizo, or rice with sausage, is a one-pan dish that is tasty, filling and so easy to make.

Arroz con Chorizo (Rice with Sausage)

Mussels & Chorizo in Ginger Ale

Mussels & Chorizo in Ginger Ale

Shrimp Fried Rice With Broccoli and Cauliflower

Shrimp Fried Rice With Broccoli and Cauliflower

Polish-style Cabbage, Potato and Sausage Soup (Kapusniak)

Polish-style Cabbage, Potato and Sausage Soup

Previous Post: « Late night text message from my daughter
Next Post: Tips for making potato salad »

Reader Interactions

Comments

  1. jean

    06/11/2010 at 6:06 pm

    This made me laugh, I can relate..The outcome is so yummy.

  2. frenchadobo

    06/11/2010 at 9:31 pm

    if there is something that i am so thankful of you connie , it’s your great ideas of creating a new dish from leftovers. not only it is budget saving but it enables me to use leftovers in the ref which sometimes i dont know how to use them. and as a result, they go to waste. and oh, the other great influence is also the use of homemade soup stock and of course your recipes which suits my picky french husband. he told me that your type of cuisine fits well the european palate especially with the use of european condiments, herbs and spices. and boy is he glad that your recipes don’t use bagoong! ha ha ha ha ! he dislikes the smell !

    • Connie

      06/11/2010 at 9:49 pm

      HAHAHA I don’t like bagoong either. I’m the only Filipino, I think, who eats kare-kare without bagoong. :lol:

  3. Patricia M.

    06/12/2010 at 9:01 am

    Very creative! This looks like some of the “leftover” dishes my mom used to make. I love your wok! May I ask what the brand is? I’m planning to get one soon.

    Don’t worry, I also can’t eat bagoong. I’m allergic. :(

    • Connie

      06/15/2010 at 11:15 am

      The wok is a Korean brand. Bought at Gourdo’s.

  4. Dinah

    06/17/2010 at 3:51 pm

    wow, this is a very creative lunch idea indeed :-) wonderful meal from all those leftovers.

    • Connie

      06/17/2010 at 3:57 pm

      Another leftover delight coming up — with bread this time. :)

Primary Sidebar

~ Recipes ~

  • Appetizers & Snacks
  • Superb Soups
  • Bread & Breakfast
  • Chicken, Duck & Turkey
  • Fish & Seafood
  • Mighty Meaty
  • Noodles
  • Rice & Grains
  • Sandwiches & Wraps
  • Side Dishes
  • Sweets & Desserts
  • Drinks
  • Meatless
  • Ovo-Vegetarian
  • Lacto-Vegetarian
  • Ovo-lacto Vegetarian
  • Vegan
  • Keto (Low Carb)

~ Popular Today ~

  • What's the difference between sea salt and rock salt? What’s the difference between sea salt and rock salt?
  • Sinigang na manok (chicken and vegetables soup with tamarind extract) Sinigang na manok (chicken and vegetables soup with tamarind extract)
  • A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu
  • How to make: Tsokolateng tablea (Filipino hot chocolate drink) How to make: Tsokolateng tablea (Filipino hot chocolate drink)
  • Korean beef stew a la House of Kimchi: Deconstructed recipe from the Korean beef stew of the House of Kimchi (now defunct). Stewing beef is slow cooked with beef bones, seasonings and spices. Spicy Korean Beef Stew a la House of Kimchi

Footer

Hello There!

I'm Connie Veneracion: cook, crafts enthusiast, researcher, reviewer, story teller and occasional geek.

Read more about me, the cooks and the name of the blog. If you're wondering why commenting is off by default, read this.

I am on Pinterest, Youtube, Facebook and Instagram.

Not So Fine Print

Privacy & TOS ♥ Disclaimer ♥ Get In Touch (I don’t accept guest posts, I don’t give free links and I don’t do link exchanges. Exclude me from your round-ups too. Thank you.)

Except for public domain videos, stock images and screen grabs, all images and text © Connie, Speedy, Sam & Alex Veneracion. That means do not reproduce content without written permission from the blog owner.

Copyright © 2019 CASA Veneracion · ALL RIGHTS RESERVED · Powered by Apple, Canon, coffee & ramen.