Filipino Noodles:

I used yellow corn starch noodles purchased from Asia Market: HERE.

I used yellow corn starch noodles purchased from Asia Market: HERE.

I used yellow corn starch noodles purchased from Asia Market: HERE.

*Filipino Chicharon:

Chicharron is a dish generally made from fried pork belly or fried pork rinds. It can also be made with chicken, lamb, or beef.

The Filipino version (chicaron) can be dipped in coconut vinegar seasoned with soy sauce, minced garlic, and chili labuyo, or eaten with other condiments like bagoong gravyfrom lechon or atchara papaya relish.

Apart from pork rinds, chicken skin can also be turned into chicharong manok, while chicharong bulaklak—literally “flower chicharrón,” named for its distinctive shape—is made from pork mesentery.

A variation of chicharon involves cooking pork loin and belly (liempo) in the same way, first boiled and then fried until crispy, becoming bagnet, originating from Ilocos, where it’s been served since the 1960s.

Although similar, it is different from crispy pata (fried pork trotters and knuckles), it is more popular as a meal rather than a finger food and has found its way into contemporary dishes and restaurants.