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.


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.


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:


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.


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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