“Chichado” Chicharon Asado (Braised Pork Crackling) Recipe

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 (Braised Pork Crackling)

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Braised Pork Belly with Char-Siu

Recipe for Braised Pork Belly with Char Siu :

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Ingredients for Braised Pork Belly with Char Siu :

7 pork belly sliced ( 1-2 inch)
3 tbs char siu sauce
4 garlic clove crushed
3 tsp white vinegar
1 cup water
1 tsp oyster sauce
1/2 teaspoon pepper corn
1 small ginger thinly sliced
1 cup sliced (thin strips) shiitake mushroom
1 small bunch bokchoy or pechay
1/2 cup julienne sliced spring onions – for garnish

Method:
Cover pork with water and simmer until cooked and tender. Allow to cool. If desired remove pork rind. Place pork in frying pan on medium heat and allow to brown, turning occasionally. Combine all other ingredients and pour over pork fillets and allow the liquid to reduce, becoming quite sticky. Serve with spring onions as garnish and steam rice.