Chicharron dip with sticky rice (Jeow Kiep Moo)

If there’s anything in this world I love, pork rinds are easily in the top five. So when I saw the legendary Christina from House of Xtia post a recipe for crushed chicharron dip, I was already on board. And let me tell you, it does NOT disappoint. In the few weeks since I came across her video, this has become a staple in our home.

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You will need:

  • 1 cup pork rinds
  • 3-4 cloves of garlic
  • 2-4 Thai chilies
  • 1 small shallot
  • sticky rice
  • fish sauce

First, soak your sticky rice for at least 30 minutes. Most sticky rice recipes call for cheese cloth, but I’ve been making mine directly in a small strainer and it’s worked fine for me. To cook, just rinse the soaked rice and place it in a strainer. Get a larger pot of water boiling, and then steam the rice in there for 30-45 minutes.

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While that’s cooking, roast your garlic, Thai chilies, and shallot in the oven until they are soft and charred. Let them cool off for a bit when they’re done, and add them to your mortar and pestle. If you don’t have a mortar and pestle, you can use a large bowl and something to smash the ingredients.

Start breaking the ingredients down until they form a paste:

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At this point I add a couple dashes of fish sauce. After mixing the fish sauce in, add the chicharron and crush it so it incorporates all the other ingredients.

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Taste your dip and add more fish sauce if necessary. Empty the dip into a bowl, get a ball of sticky rice, and you’re all set!

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