Made from ruffled fat. A popular dish that is deep-fried until golden brown and served with spiced vinegar that so delicious!

Lechon Kawali Version Two was marinated overnight, baked for two hours at low temperature then deep fried until skin is popping crispy.

Turn chicken skin into addicting (and sinful) chicharrones!

A simple yet rewarding recipe that fries/renders pork skin and fat, which results in crispy and crunchy pork crackling and glorious lard.

Pancit Palabok – delicious Filipino fare

Pork Batchoy – a classic Filipino noodle soup studded with crispy pork cracklings in a rich broth

Pancit Palabok – a favourite noodle dish from the Philippines with shrimp gravy and topped w/pork, prawns, eggs and crushed pork crackling