Chicharrónes (Pork Cracklings) and Egg Mazemen

Chicharrón (Pork Cracklings) and Egg Mazemen

Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Servings 2
Author Connie Veneracion


  • 2 teaspoons soya oil
  • 2 teaspoons garlic minced
  • ramen (or your choice of Asian noodles) for two, cooked in salted boiling water
  • a dash of rice vinegar (milder and sweeter than other vinegars)
  • a dash of light soy sauce
  • chicharrónes (as much as you like), chopped
  • 2 eggs poached (see how)
  • sesame seeds toasted, to garnish
  • cilantro to garnish


  • Heat the oil. With the stove set to medium, cook the garlic until golden brown and the oil has been infused with garlicky goodness.
  • Turn off the heat. Add the noodles to the garlic and oil. Add the rice vinegar and light soy sauce. Toss to blend everything together.
  • Divide the noodles between two bowls. Add the chicharrónes. Top with the poached eggs. Sprinkle in the toasted sesame seeds and cilantro. Serve at once.