Filipino Breakfast – Chicharones with Rice

You should have seen the excitement in my cousin’s eyes the other night. Her voice had changed and her facial expression changed as she opened a box that arrived from her friend in Florida. The box contained a nice stack of pork cracklings. She asked if I wanted a container, and of course I could not say no, so I took one, and began to ask questions. As my cousin’s are fairly new to Wisconsin, they did not think that cracklings existed in Wisconsin, and hence why they had them shipped from Florida. Obviously they do not know about El Rey, our Mexican supermarket, where not only cracklings are in abundance, but fresh ones at that!

Filipino Breakfast - Chicharones with Rice

I am no stranger to the pork crackling, but I was to the story I was about to hear. This is where the excitement was coming in, and to be honest, I was quiet amused about this excitement, to telling of a story about food, and how good it is.  As she was telling the story, her husband was also excited about this dish that they commonly eat for breakfast.

At first, I was thinking pork cracklings for breakfast? With rice? What? Now, I am also no stranger to the Filipino breakfast, as I have had many with my father-n-law, typically a really great dish called Sinangag, a fried rice dish with garlic, and eggs. But chicharones? I had to find out more, and give this one a try, as they talked about ‘dizziness effects’.  Later I found out that this can also be served as a snack, and can be treated on the same line as Sisig.

Well, I had this for breakfast, and I will admit, it is really good. Unhealthy of course, but really good.


  • 1/2 cup of vegetable oil
  • 1/2 cup of pork cracklings
  • Cooked rice, warmed
  • 3 tbsp White vinegar

Begin by bringing a small pan of oil to a medium-high heat, roughly 5 minutes. Toss in the cracklings, and let puff a bit, only a couple of minutes. Remove them with slotted spoon, and place them on a paper towel to drain off any excess oil. Place on a bed of rice, and serve with a small bowl of vinegar. Now, dip the fried pork skin into the vinegar, eat, and then throw back a little rice. The combination of the vinegar and the pork skin is truly amazing.

Now, I have to gather my Filipino relatives, with hopes on their islands, to gather around some pulutan and some cold beer.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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