Crispy liempo and pork belly chips have become one of the most omnipresent snacks at markets and bazaars. Is it the modern-day sisig, an after-hours appetizer that is as snackable as chicharon? Make it at home, as thin and earth-shatteringly crisp as you like, or as thick-cut and moreish as possible.
This recipe calls for 3mm slices which turn into paper-thin wisps of porky fat with a crunchy rind, with an addition of sweet-sour mango vinegar. The dipping sauce makes this better than any store-bought version, hands down.