A simple recipe of thinly sliced pork belly, marinated on a special mixture for 1-2 hours, then deep fried. It is best partnered with paco salad, for your ultimate enjoyment. This pork specialty is one of kind being prepared by my auntie whenever I’m going home to the Philippines. It’s a MUST try! One of Pampanga’s bests!
Looks like chicharon.
Yeah sort of, though it’s crunchy outside and juicy inside ... depending on how long you will fry them... 😉